How about Brazilian coffee beans? Semi-washed processing process to peel off its heart layer by layer

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Brief introduction of Qianjie-Brazilian Coffee characteristics and semi-washing treatment

The styles of coffee in different producing areas are very different, and Brazilian coffee happens to be very suitable for the taste of the public. The flavor of coffee in individual areas is highly local and commendable. Due to the lower altitude of the whole of Brazil compared to the whole of Central America, coupled with the influence of other different planting backgrounds, Brazilian coffee will have a slightly sour taste and a rather complex aroma system. For example, coffee produced in the coastal areas of northern Brazil has a distinct iodine flavor and is unconsciously reminiscent of the sea after drinking. Most of them are exported to North America, the Middle East and Eastern Europe, and are loved by the local people.

Brazil is known as the kingdom of coffee. It is the largest coffee producer and exporter in the world. The output value of coffee accounts for more than 30% of the world's output value. 1% of the coffee in the world is produced here. Brazil is also the second largest coffee consumer in the world after the United States. About 300000 farmers here are engaged in the coffee industry. It not only carries the important task of Brazil's economic development, but also affects the development of international coffee. You know, the vast majority of instant coffee is made from Brazilian coffee.

Semi-washing treatment (Semi washed) can be said to be the combination of sun-drying and water-washing. The idea is to use less water than water washing to produce coffee with a cleaner flavor and a thicker taste than the sun washing method, which is popular in Indonesia, Manning and other places, and Brazil has also begun to use semi-water washing in recent years.

Screening: like other treatments, you need to screen first. If you put the picked coffee cherries in the pool, the ripe fruit will precipitate to the bottom of the pool, while the unripe fruit will float on the surface. Coffee farmers need to screen out the immature fruit first.

Remove the peel and pulp: the procedure is the same as the washing method, using a special machine to remove the skin and pulp, leaving only the coffee beans wrapped in the endocarp, but at this time, there is still a small layer of gum on it.

Pectin removal: use a pectin scraping machine (Demucilager) to remove the attached pectin, using only a small amount of water compared to the washing method.

Drying: take out the coffee beans with a smooth surface and dry them outdoors until the water content is reduced to 12%.

Flavor characteristics

Semi-washed coffee not only has the thick flavor and sweetness of sun beans, but also has the clean, soft but not insipid taste of washed beans.

Knowledge: the more colloid, the darker the color of the beans, the stronger and stronger sweetness and taste you can feel.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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