Understand what is the process of washing coffee beans and coffee beans?

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Introduction of Qianjie-Coffee washing method

In the washing method, the harvested coffee cherries are peeled and peeled, and the remaining seeds and a layer of residual mucous membrane are thrown into the sink and fermented with water. The whole fermentation time is only about 24-30 hours.

The quality of the water washing method is obviously better than that of the sun exposure method. In the process of water washing treatment, the defective beans floating on the water surface can be easily removed, and the flavor is not easy to appear because the fermentation time is short, and the beans are naked and washed in the sink, so the water washing method will show a clean and flawless taste.

In fact, the washing method can also be subdivided into the latter part of the machine drying, or the latter section of sun drying, different areas will also develop a unique washing method.

First washing and fermentation:

After the coffee cherry harvest, the beans will first be picked by the specific gravity of the water flow; the principle is that the coffee fruit itself is screened by the difference in density and quality; the coffee beans with high density (heavy weight) will sink into the water, while the coffee beans with low density will float. The coffee fruits with high mature quality have high density, so they are screened out for further treatment.

After selecting the high-quality and ripe fruit, the pericarp is removed, washed and soaked, and the pectin mucus attached to the outer layer of the raw bean is fermented. Pectin has natural sugars and alcohols, which play an important role in the development of sweetness, acidity and overall flavor of coffee.

The fermentation time is as long as 24 hours. after fermentation, 80% of the pectin can be removed, leaving only the flavor in the coffee beans.

In the washing method, the harvested coffee cherries are peeled and pulped, and the remaining seeds and a layer of residual mucous membrane are thrown into the sink and fermented with water. The whole fermentation time is only about 24-30 hours.

The quality of the water washing method is obviously better than that of the sun exposure method. In the process of water washing, the defective beans floating on the water surface can be easily removed, and the flavor is not easy to appear because the fermentation time is short, and the beans are naked and washed in the sink, so the water washing method will show a clean and flawless taste.

In fact, the washing method can be subdivided into machine drying or sun drying, and unique washing methods will be developed in different areas.

The second washing and fermentation,

Then enter the second washing fermentation process. After the coffee beans in the previous stage are cleaned, they are soaked in water again for 12 hours or 24 hours. This process increases proteins and amino acids, and the acidity of coffee beans creates complex and delicate layers of taste.

Finally, remove all the remaining pectin and move the coffee beans to a high shelf for sun drying, depending on the weather, which usually takes about 5 to 10 days to complete.

Knowledge: according to the retention of pectin, honey treatment is also divided into yellow honey, black honey and so on.

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