What is the difference between washed coffee beans and semi-washed coffee beans? What are the characteristics of semi-washed coffee beans.

Today, I'm going to tell you what is water washing treatment and what is semi-washing treatment. Semi-washing was born in Brazil in 1990. Before the appearance of semi-washing, Brazil used traditional sun treatment because the cost was very low. But coffee is easily mixed with other impurities and is susceptible to infection and deterioration. Make its coffee taste rotten as a whole. African beans in the same year were very different, so this method was invented for the sake of market competitiveness. The coffee fruit is floated, then the peel and pulp and part of the colloid layer are removed, and then fermented in a water tank for a short time. After fermentation, the pectin is washed away, and the pectin is still left on the bean shell. At this time, the sticky answer with shell beans are spread in the exposure field to dry. It is best to use an African elevated net bed with good air permeability, and then the treatment is completed after drying. The process of washing is as follows: first flotation the coffee fruit, then put the coffee fruit into the pulp sieving machine to remove the skin and pulp, and then put the pectin-coated coffee beans in the fermentation tank for fermentation, the fermentation process is about 12Mui 48 hours. After fermentation, the pectin will be layered with the coffee beans, wash the pectin off the coffee, and finally dry the coffee beans in the drying field. It's done.

The water consumption of water washing is more than that of semi-washing, and the flavor of water-washing is clearer than that of semi-washing, but the sweetness of semi-washing is higher.