A brief introduction to the treatment of several common coffee beans special treatment of coffee beans

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Introduction to the red plum treatment method of Qianjie-Columbia Paradise Manor

Special treatment?

This is a general concept, which generally refers to the collection of all the treatments other than the traditional treatment. But the biggest problem is that the word traditional treatment is also very general, and there is no small overlap between "traditional" and "special".

The intersection of "tradition" and "special" lies in "fermentation".

Fermentation is an important symbol of traditional treatment. Until the last decade, with the further study of fermentation, people tried to change the fermentation conditions to achieve better results, and many "sounds special" treatment methods appeared one after another. But for me, just changing the details of fermentation is not enough to be called "special". At best, it can only be described as "innovation based on tradition". In fact, in the coffee circle of western society, people focus more on fermentation itself, and seldom discuss whether it is special or not. So, in my opinion, the special treatment leaves the content other than "changing fermentation", so: special = all-traditional-fermentation = exogenous addition.

Sun beans have relatively better sweetness and mellow thickness, while less sour taste, but the quality is more unstable, there will be greater fluctuations. Because of the low cost of tanning, it is widely used not only in Ethiopia and Yemen, but also in Robusta coffee grown in Africa and Indonesia.

The water washing method can remove impurities (stone or garbage, etc.) and defective beans through each step, so the appearance of raw beans is uniform, is generally considered to be of high quality, and the trading price is higher than that of coffee beans refined by natural drying.

The advantage of honey treatment is that it can best preserve the original sweet flavor of ripe coffee, giving the coffee a light black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product.

The owner of Paradise Manor in Colombia likes to push through the old and bring forth the new, and this time there is a new method of treatment, which is based on anaerobic treatment to make a new attempt.

Red plum treatment (Columbia Paradise Manor): fermented for 48 hours in 18 ℃ valves-fermented in 20 degrees mucus for 48 hours-first rinsed with 40 degrees water, then rinsed with 12 degrees water-controlled drying for 34 hours at 35 ℃ and 25% humidity to 10% 11% humidity of raw coffee beans.

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