The main processing methods of coffee beans are washing treatment. The coffee washed is clean.

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Qianjie-introduction to coffee processing

Washing treatment (Washed)

After peeling and fermentation, after at least three times of screening, the residual pectin is very little, the drying time is the shortest, the flavor is clean, the acidity is high, and the probability of defect is low.

Processing method: after the coffee fresh fruit is picked, the floating dried fruit is removed by [① flotation], then the peel is removed and the immature fruit is screened by the peeling machine [②], and the fermentation tank is carried out [③ fermentation] until the pectin is decomposed. Enter the [④ cleaning channel] to wash the pectin, then drain the water, dry it to the drying bed [⑤ drying] to 12% moisture content, and [⑥ collection and bagging] wait for shelling processing.

Sun treatment (Natural)

In the pericarp fermentation, the most primitive coffee treatment, the most fully fermented, the most difficult to accurately control the results of the treatment, fermentation produced the most aldehyde and lipid aromatic compounds.

Sun treatment (Natural) is the most primitive and oldest method of coffee processing.

Processing method: after picking ripe coffee fruit, the floating dried fruit is removed by [① flotation], then the water is drained directly to the drying bed for [② drying], dried to 12% of water content, and [③ collection and bagging] wait for shelling processing.

Because the fresh fruit has been fermented during the drying process (fermentation within the fresh fruit), until the fresh fruit is dried to a moisture content of 12%, the drying time is the longest and the degree of fermentation is the highest, so the flavor is more complex and the aroma is the strongest. However, because of the long drying time and the single individual when the fresh fruit is fermented, it is also one of the most difficult ways to control the processing results and are most prone to flavor defects.

Honey treatment (Honey)

After peeling, it is dried with pectin, which is not called honey treatment with honey treatment. as a result, it has the aroma of jasmine, flowers and vanilla, and has the characteristics of water washing and sun treatment, which saves more water resources than water washing.

Honey treatment (Honey) fermentation degree is between water washing and sun exposure, also known as half-washing and half-sun treatment or peel drying, there are many similar methods, the key to honey treatment is peeling with pectin drying, so as long as this step of treatment is actually honey treatment.

Processing method: after the coffee fresh fruit is picked, the floating dried fruit is removed by [① flotation], then the peel is removed and the immature fruit is screened by the peeling machine [②], then the residual coffee peel is removed and moved to the drying bed for [③ drying], dried to 12% moisture content, and [④ collection and bagging] to wait for shelling processing.

Honey treatment because the fermentation degree is higher than the sun washing, in the drying process of parchment with pectin fermentation, the aroma will be more similar to flower aroma, vanilla aroma, there will be water washing characteristics, is a more neutral treatment.

Knowledge: coffee beans are the fruits of coffee trees, which belong to perennial evergreen shrubs or small trees of Rubiaceae.

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