What is the standard of boutique coffee beans and how they are processed

Details about fine coffee production, from fertilizer, sunlight, climate, growing area, etc., are key factors affecting the quality and flavor of fine coffee beans. The largest dividing line between specialty coffee and commercial coffee can be distinguished by a cup score of 80 points, higher than 80 points is called specialty coffee, and a cup score between 60 and 80 points is classified as commercial coffee.

In the early days, when coffee fruits were picked, they were used to winning by quantity, and the quality of the fruit was not specially selected. With the change of coffee wave, fine coffee hand-brewed coffee gradually became the mainstream, so the quality control of coffee plantations became more strict.

Pick only red ripe coffee berries

If the picking of relatively green or ripe fruit, easy to lead to coffee flavor too sour or too bitter, can be said to be the first step in the process of quality control coffee, picking will be carried out after the second screening, to ensure that the quality is not at risk.

Use only unblemished green beans after shelling

Each coffee producing area will choose the processing method suitable for its own coffee fruit according to different factors such as environment, climate and water source. After the processing is completed, the shelling step will be carried out, and the coffee fruit will become coffee green beans after the shelling is completed. The green beans must be screened again to ensure that the hidden defects in the original shell can be completely removed.

The common processing methods of fine coffee beans are as follows:

Solarization: has a strong fruit aroma

Washing method: drink delicate, fresh and light

Honey treatment: complex fruit but still clean taste

Anaerobic fermentation treatment method: taste pure and sweet, with a touch of frankincense