What are the steps of sun treatment? What are the characteristics of sun treatment? Basic knowledge of coffee flavor performance of sun treatment.

How good a coffee bean tastes depends on three things: the environment in which it was grown, how it was processed, and how it was roasted.

Today's explanation is its processing process, processing method has always been an important part of coffee, as the process of shelling beans, different processing methods and quality will directly affect the final flavor presentation of coffee. Let's share the sun treatment below.

exposed to sunlight

Solarization is an ancient method of processing green beans and is common in dry, warm, sunny areas. Now, the fruity tone that sun treatment brings to coffee has led coffee growers around the world to risk sun treatment.

The sun treatment is also divided into traditional sun and fine sun two kinds.

traditional solarization

The natural process is quite labour-intensive, hand-harvested high-sugar cherries, first placed in the African elevated shed sun for about 10 days, and then placed in the plastic cloth-covered greenhouse, creating more direct heat, continuous drying, or the harvested coffee cherries directly placed in their own yard for sun drying, until the moisture content reaches 11.5%.

The slow drying process allows the beans to develop more natural sweetness from the inside, but it also requires more careful care and careful calculation of the number of turns. At the end, the red cherries turn black, giving off aromas of fruitcake, caramel and even sherry.

Exquisite sun exposure

In recent years, with the coffee market's pursuit of more extreme coffee flavor, many experienced and capable practitioners have begun to manipulate the details of the sun treatment process to produce higher quality coffee beans and demonstrate the possibility of coffee flavor.

For example, through the sugar meter and other instruments to determine the picking time of coffee red fruit, the coffee with consistent maturity will taste cleaner, and the red fruit with higher sweetness will also increase the sweetness of coffee; use a special high-rise sun table, so that the berries have more air convection, drying effect will be more uniform.

solarization process;

Collection & Screening

After picking, the coffee fruits will be manually selected for screening, and the defective coffee fruits in the coffee fruits, including overripe, immature, worm-eaten, etc., of course, there are foreign matters other than fruits.

drying

After screening, the coffee fruit will be sent to the drying place for drying. Different drying racks may be used in different areas. Some will be waterproof cloth, some will be high bed, some will be cement ground, etc., and the drying time will be 3 to 4 weeks on average. The drying process will not be completed until the coffee moisture content drops to 11%. After drying, the coffee fruit is sent to a processing plant for peeling and even polishing. The skin and pulp will be removed in this step.

Screening & Storage

After peeling, the green coffee beans are screened again to remove the bad coffee beans. This reflects the quality of the coffee drying process, excessive drying of coffee beans will be more fragile, peeling process will be broken into debris; and insufficient drying of coffee beans too much water, excessive water activity, easy to breed bacteria, mildew and so on.

After screening, it is sent to the warehouse for storage until export.