The world's top coffee beans Ethiopian boutique coffee bean treatment, washing treatment is the same?

Washed coffee beans can be found in most Ethiopian producing areas. Coffee farmers pick and select coffee fruits, and most of them are transported to washing treatment stations for treatment.

Washing process:

After receiving the coffee fruit, the workers of the washing station first carry out pre-soaking treatment to screen sundries or remove substandard coffee beans, and then send the fruit to a disc peeling machine for peeling procedure, and the peeled fruit becomes a shell bean, and there is still a sticky layer on the surface, which will be introduced into different fermentation tanks according to different density, and then placed underwater for 48ml for 72 hours for submerged fermentation.

-washing treatment, submerged water fermentation treatment

When the fermentation is completed, the shell beans will be introduced into another tank, injected with clean water and left at rest for 8 hours, and will be repeatedly scrubbed with the help of water flow and cleaning channels. In the process, the defective products with low density and light weight floating on the surface will be eliminated into another collection channel.

-the shelling process of washed coffee beans

After the pectin layer is detached, the rest of the fruit flows into the concentrated trough, which is picked up by the workers for drying. Workers should then drain the water, move the shell beans from the concentrated trough to the grid, let the water drip dry as far as possible, and then send it to the scaffolding for sun drying, which is in line with the specific moisture content.

This treatment is different from the water washing method in South America. In fermentation treatment, the fermentation in Ethiopia belongs to underwater fermentation, while the anhydrous and dry fermentation popular in Central and South America is different. Through circulating water and artificial guidance, underwater fermentation eliminates shell beans with insufficient density. On the other hand, some countries in Central and South America will retain the pectin layer in the fermentation process, and most of the secret treatment in this area is based on this principle.

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