There are several processing methods of coffee beans. Is the low temperature sun treatment of coffee beans higher than the sun treatment?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Introduction to the three treatments of Qianjie-coffee

Natural solarization

The cheapest and easiest way to process traditional coffee beans is to dry the whole coffee fruit. So far, regions such as Ethiopia and Brazil still use this traditional method to deal with coffee beans. Sun exposure is a way to dry the coffee fruit naturally through natural exposure, so that the coffee beans can ripen naturally in the fruit, so that the coffee beans will not be affected by the external environment.

Flavor: sun-treated coffee beans will enlarge their own flavor, generally mellow, flavor and strong, but also emit a touch of sweetness.

Washing method

Water washing is the most extensive treatment method at present, which is different from the sun method in that it uses fermentation to remove the pectin layer.

Flavor: due to fermentation, coffee beans generally have a bright sour and fruity flavor.

Honey treatment method

Honey treatment is an improved version of the sun method. The main difference between the honey method and the sun method is that the exocarp and pulp are removed before the sun, and the pectin layer is preserved. Because the surface mucosa of coffee beans is extremely slippery and the sugar content is extremely high, it is often called "honey". In the process of honey treatment, coffee will leave some or all of the "honey" when it is dried.

Flavor: honey-treated coffee beans have an excellent flavor, and there is a good balance between sour taste and sweet taste. Because of the sun exposure, the aroma of coffee beans will be magnified and the taste is mellow.

The treatment of low temperature and slow sunlight requires more time and energy from producers. Under the gestation of time, slow drying allows coffee cherries to develop the best water activity in this process, so that the flavor develops better, and raw beans can last longer in the production cycle. But at the same time, this way not only depends on the weather for food, but also prolongs the time required for each batch of production and increases the cost of raw beans.

Flavor: rich and complex aromas, tropical fruits, wine charm

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

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!

END