Which is better for coffee beans to be insolated or washed? the taste of coffee beans is different from that of water washing.

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Introduction of Qianjie-Solar and Water washing treatment

Traditional sun processing: this is one of the basic methods for the treatment of coffee fruit, which is also called natural drying or non-washing. Especially in Africa and other producing areas where water resources are not rich, almost all of them use tanning. Directly dry the coffee fruit until the whole is dry, and then remove the peel and pulp to get the coffee beans. In the past, coffee farmers used to dry in the open space in their own yard, which was relatively rough and slightly careless, and coffee would be infected with miscellaneous smell, but with the improvement of coffee production technology, people in some producing areas began to use off-the-ground drying, which greatly reversed the image of sun-tanned coffee.

Sun-treated coffee is mellow and sweeter. Usually, when the coffee fruit is dried, it is put into a grinder to remove the skin and pulp, and the raw coffee beans with silver skin are directly obtained and sent to the processing plant for further grading and selection.

Washing treatment-1 washing and separating coffee beans: the picked fresh coffee fruit is washed in a pool to separate the ripe fruit from the leaves, sundries, immature and overripe fruits floating on the surface.

Washing method-2 remove the peel and pulp: the washed fresh coffee fruit is put into the peeling machine to remove the peel.

Washing method-3 fermentation: because the peeled coffee beans are also covered with a layer of insoluble mucous membrane (also known as "pectin") in water, these coffee beans are piled up for the fermentation process, which quickly decomposes the mucous membranes. make it easy to wash off by water. Wet fermentation can be carried out by immersing coffee beans in the fermentation tank, or dry fermentation can be carried out without soaking. The fermentation time depends on the fermentation temperature, the variety of coffee, the quantity of coffee and the maturity of the fruit. In most areas, fermentation takes an average of 36 hours.

Washing method-4 washing shell beans: once the fermentation is finished, the washing water must be flowing water, the healthy mature coffee beans will stay at the bottom of the pool, and the defective coffee beans will float on the surface. after the washing process, the coffee endocarp (also known as parchment) still exists.

Washing method-5 drying: washed shell beans need to be dried, usually dried in the open air, and coffee beans need to be turned constantly to prevent unnecessary fermentation. But also can not dry too fast, step by step to dry, otherwise, it will lead to coffee beans rupture and loss of aromatic substances.

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

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