Introduction to the treatment methods of three major coffee beans the characteristics of sun-cured coffee beans are yellowish and sweeter.

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Introduction to the three treatments of Qianjie-coffee

Insolation

Commonly known as sun beans, the English name is Netural. Is natural drying is also dry treatment, will not necessarily be exposed to the sun, as long as any way to make it naturally dry is called Netural. Just dry it as shown below, and then remove the dried pulp and inner shell, which is the coffee bean we want.

Water washing

Washing is to remove the peel first, while the pectin layer is still there, soak it in water for more than ten hours to dozens of hours, the first few hours of pectin will begin to decompose into the water, and then begin to ferment. The next few hours are a bit like we are pickling things, after the substances decomposed in water begin to ferment, those flavors will be absorbed back to the beans, so it will be a little different from white honey and wild brook water washing.

Honey treatment

After the flesh is removed, it is dried in the sun, and then divided according to the percentage of flesh left: White honey, yellow honey, red honey, black honey, white honey, yellow honey may be between 20% and 40%, and red honey may be between 40% and 60%. Black honey may be between 60% and 80%.

Sun treatment is the simplest and cheapest traditional method in coffee bean processing. During processing, the harvested fruit should be spread on the cement floor, brick floor or straw mat, dried in the sun, and often raked evenly to prevent fermentation. If it rains or the temperature drops, the fruit must be covered to prevent damage.

After about treatment, the water content of each fruit will drop to about 12%. At this time, the fruit is dry. In Brazil, coffee beans at this stage are called "cocoa". At this time, its skin is dark brown and fragile. Coffee beans can also be heard clucking in the shell.

In fact, this process requires a lot of technology, if the coffee beans are overdried, they are easy to be damaged when they are shelled, while coffee beans that are not sufficiently dried are also vulnerable to damage.

This method is commonly used in Ethiopia and Brazil, while most Arabica coffee beans are used.

Knowledge: in vivo fermentation, Indonesian civets eat coffee beans and pass through gastrointestinal fermentation to expel indigestible coffee beans.

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