Several common methods for the treatment of coffee beans the processing of sun-cured coffee beans is so simple and rough.

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Introduction to Qianjie-Coffee processing

Washing method: washed coffee accounts for 35% of the export. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. In the process of washing, the peel and pulp of the fruit are treated with a special desizing machine and the coffee beans are peeled off. The coffee beans then enter the fermentation tank for fermentation treatment so that the mucous membrane is no longer sticky. The sugars in the mucous membrane are decomposed during fermentation.

Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers use the watering system to ferment coffee beans. It usually lasts for several days). It is extremely important to decide when to stop fermentation. Once the coffee is overfermented, the taste of the coffee will become too sour. Once the mucous material of the mucous membrane is decomposed, people will use a lot of water to wash it down. The humidity of processed coffee beans is kept at about 12%. The washing rule has a good mellow taste, a high aroma and a lively sour taste.

Tanning: sun-cured coffee accounts for 65% of exports. The process of this method is the simplest. The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum.

Honey treatment method: because the surface mucosa of coffee beans is very sticky and the sugar content is very high, it is usually called "honey". In the process of honey treatment, coffee will leave some or all of the "honey" when it is dried. After the coffee fruit is picked, graded and peeled, it is placed on a drying bed to dry. 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.

After the coffee fruit is picked, graded and peeled, it is placed on a drying bed to dry. Because the drying time of the mucous membrane is very short, coffee beans hardly ferment during the drying process. The acidity of coffee beans processed by this method is slightly higher than that of natural washing, but much lower than that of natural washing and natural sun processing. According to the amount of mucosal residue (40% Mel 100%), honey treatment is divided into 4 grades: 40%, 60%, 80% and 100%. Of course, some growers deliberately remove part of the mucous membrane to ensure that the coffee does not become sour due to fermentation during the drying process.

Knowledge: the best crops are grown in areas with high elevations, fertile soil, rich phosphorus, nitrogen, potassium and mild climate.

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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