Coffee beans are processed in three ways. Each step of the coffee washing process is important.

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Qianjie-introduction to coffee processing

Wet refining (Wet Process): also known as washing treatment (Washed)

Use the refinement of water. The next step is to explain that water is also used in semi-washing refining, so wet refining is also known as "full washing (Fully Washed)" to make a distinction. Washing treatment will first use a pulp removal machine called "Pulper" to wash and peel off the peel and pulp of the fruit. However, the pectin attached to the endocarp cannot be completely removed through the pulp removal machine, so the fruit will be soaked in a large trough for about one night. In this way, the fermentation of microorganisms in the water can decompose the pectin, then clean the smooth material on the surface, and then remove the raw beans wrapped in pectin.

The raw beans at this stage are called "shelled beans". They are usually preserved in this form, and then the thin shell (thin film) of the endocarp is removed and then exported. After the invention of the pulp removal machine in the 1850s, washing treatment began to be used in regions such as the Caribbean, and later became the mainstream refining method all over the world.

Insolation

Solarization is a method of treatment that originated in Ethiopia and returned to the original. The pulp of the coffee is left on the beans, and there is little damage to the coffee during drying. Although it requires less investment, it still needs certain climatic conditions to ensure that the pulp and seeds are dried in time.

With the passage of time, sun treatment is considered to be a low-quality treatment, because it can not guarantee the consistency of coffee flavor. This inconsistency is usually the result of the interaction between immature and ripe coffee cherries.

However, many people think that tanning actually has the potential to create the most delicious coffee-a comeback is just around the corner. If consistency can be achieved, sun-cured coffee can have the same clear flavor characteristics as washed coffee, while providing some more interesting aromas.

Honey treatment

If handled correctly, honey-treated coffee beans taste as if someone had added honey and brown sugar to the coffee-although the name actually comes from the stickiness of the coffee beans during processing. In many ways, honey treatment is somewhere between washing and tanning: it has a fruity flavor, but not as exaggerated as some sun-dried coffee beans. Its acidity is usually more round than washed coffee beans, with a strong sweetness and complex taste.

Honey treatment is closely related to Costa rica. in recent years, honey treatment has developed a series of treatment methods: yellow honey, red honey, gold honey, black honey and white honey. This reflects the effect of this treatment on the flavor and overall characteristics of coffee. This is most likely a highly scientific process that can affect the sweetness and body of coffee by controlling the amount of gum. Usually, the more gum left on the beans, the stronger the sweetness.

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

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