What is the semi-washing method? What is the relationship between semi-washing treatment and half-sun treatment.

In the previous article, we introduced water washing treatment and sun treatment, but what are half-sun treatment and half-washing treatment? What is the relationship between them? What is the effect on the flavor of coffee?

In fact, half-sun treatment and half-water washing treatment actually mean the same treatment, because their treatment methods happen to have the process of sun treatment and water washing treatment, but in fact, the correct name should be Pulped Natural, that is, pulp sun treatment.

This treatment originated in Brazil in 1990. before the advent of this treatment, Brazil used traditional sun treatment, which is a rough large area laid out in the sun for drying, because the cost is the lowest. Its coffee is easily mixed with other impurities and is susceptible to infection and deterioration. Make its coffee taste rotten as a whole.

As early as the mid-18th century, the Dutch had already used washing to treat coffee. But in Brazil, this is very unrealistic. Brazil is a country with poor water resources. If you use water washing, an average of 10-20 tons of water is used for a ton of coffee fruit. Such a huge output of Brazilian coffee simply cannot afford to consume water. In 1990, Brazil finally invented the flesh sun treatment method through many experiments, that is, half-sun and half-water washing.

Half-sun treatment process

The coffee fruit first removes the defective floating fruit through the sink, then removes the peel, pulp and part of the colloid layer, and then washes it for an hour. Because the immersion fermentation time is very short, the pectin is not easy to wash off, and there is still pectin left on the bean shell. At this time, the sticky answer with shell beans are spread in the exposure field to dry, and it is best to use an African viaduct with good air permeability. It is very similar to the water washing treatment, except that its soaking time is much shorter than the water washing treatment, so the pectin layer is well preserved for the sun. Compared with washing treatment, this treatment saves a lot of water, reduces resource costs, and changes the poor quality of coffee in Brazil due to the removal of peel and pulp, which greatly shortens the time of sun drying, thus reducing the risk of infection. It can be said that it is Brazil's unique way of dealing with local conditions.

So how does it reflect its flavor? High sweetness, clean, supple, low acid value, peanut, almond, nut, chocolate flavor. The acidity, sweetness, seasoning, and flavor of the coffee treated by this method are quite good, but there is no amazing feeling.

Nowadays, there is very little coffee that can be seen in half-sun treatment, but many people do not know that the honey treatment of the three treatments we are familiar with is one that Costa Rica borrows from Brazil's half-sun treatment. The biggest difference between honey treatment and Brazilian semi-treatment is that honey treatment does not touch dripping water, so the selection of coffee fruits will be more stringent, the pursuit of full pectin.