Taste and Flavor characteristics of Fine Coffee and Wet planing method

The degree of preference for varieties in the coffee industry in Europe and the United States can be explained by the "tertiary theory". The first level:

(1) the ancient and high quality varieties of Ethiopia (Ethiopia) and Yemeni.

(2) Old clusters of iron pickups and bourbon transplanted to Asia and Central and South America in the 18th century

(3) SL28 and SL34 of Kenyan coffee selection in the 20th century

(4) Arabica mixed-race Pacamara (Pacamara) and geisha (Geisha) in the World Cup of Fame in the 21 century.

These top students are characterized by low fruit yield, refined taste spectrum and elegant flavor.

Level 2:

Kaddura (Caturra) and Kaduai Catuai), the former is a bourbon variety, and the latter is a hybrid of Kaddura and iron pickup, which is basically 100% Arabica gene. The characteristic is that it does not need shade and can be directly planted in the sun, that is, the so-called exposed coffee (Sun Coffee). The fruit yield is more than that of old iron pickup truck and bourbon, but the thickness is slightly thinner. If the nutrients and care are proper, the flavor will not lose the iron pickup or bourbon.

Level 3:

East Timorese hybrid and Cajun series are all hybrids or backcross hybrids of Arabica and Robusta. Although the yield and disease resistance are stronger than the first two grades, they have a vulgar flavor and taste rotten wood. Yunnan coffee is mainly made of Camerne. From the "three-level theory", it is not difficult to understand the quality and quantity of coffee. Since ancient times, it has been difficult to strike a balance between quality and quantity. However, this seemingly irrefutable three-tier theory of varieties was severely challenged in Sumatra in the later period.

In addition to soil and water factors, it is mainly due to the traditional wet planing treatment in Sumatra.

1. Tin is a kind of old clump with excellent flavor, which was introduced into Indonesia by the Dutch from India at the end of the 17th century.

two。 Timorese hybrids are Tippika and Robusta.

3. The Cajun series is a hybrid of Kaddura and Tim Tim, and still has the Robusta gene.

4. Wet planing treatment (step by step):

1 > peel the coffee fruit, put the shell beans into a vat or sink with water, and remove the defective shell beans floating on the liquid surface.

2 > wash the dense shell beans that have sunk to the bottom of the water, take them out and put them in a bucket or plastic bag, and do a little dry body fermentation, that is, to ferment and flavor the pectose on the surface of the seed shell. Basically, the longer the fermentation time, the more sour. Fermentation time varies from person to person, generally only a few hours, but there are manors omitting dry body fermentation stage, direct exposure with shell beans, can inhibit sour taste and improve sticky taste.

3 > when the shelled beans are exposed for one to two days, the moisture content of the bean body is 30% 50%, and the bean body is still semi-hard and semi-soft. Grind off the seed shell with a shell planer to speed up the drying process, and the moisture content reaches 12%-13% in about two days.