What are the characteristics of wine-flavored coffee beans with clean and varied flavor

Wine solarization is neither the use of fruit treatment to expose grapes with boutique coffee beans, nor oak barrel fermentation to enhance the sense of fermentation through honey treatment, let alone traditional sun treatment. Wine flavor sun in the initial selection of beans, more careful selection of ripe fruits, longer exposure time, farmers need to constantly check the appearance of wine aroma of raw beans.

Long-time fermentation, test judgment technology and control ability, most used with African scaffolding, blowing a breeze into the bottom of the shed, synchronous stirring the top of the ripe fruit, although time-consuming, laborious, difficult skills, but can eliminate the uneven drying. Due to the excellent flavor and acid quality, more and more producing countries and manors follow. Although Central America has to prolong the drying time of ripe fruits with full water in higher humidity than in Brazil, due to slow drying, there are more and more high-quality wine-scented sun-dried coffee beans.

In the process of wine tasting, the most interesting thing is that it has a level change close to that of sun treatment, without the wine feeling of oak barrel fermentation, and pays more attention to the delicate flower and fruit aroma than the above two.

Mild and smooth, easy to taste, delicate floral aroma, rich layers of fruit acidity, and light sweet as high mountain tea, no matter which manor's wine-scented sun-cured coffee beans, almost all get this evaluation: fresh juice. Selected fully ripe fruit, its own texture does not matter, coupled with a long time of ripening, careful care, no wonder the wine has the change of the sun, but also has high-quality acid and clean washing.

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