What is all-red fruit sun exposure? What does the Red Cherry Project in coffee mean? What is boutique coffee?

The words "all red fruit" are not uncommon because they often appear on posters or bags of coffee beans. However, because it is often placed in the treatment of coffee beans, so many friends mistakenly think that it is a new way of treatment, such as: all-red fruit sun. In fact, all-red fruit is not the name of the treatment, but refers to the harvest method used for this batch of coffee is "all-red fruit picking". The so-called all-red fruit picking means that farmers pick only crimson coffee fruits when picking. (some coffee will come in other colors when they are ripe, and those will have to be said separately.) so why do many coffee beans need to emphasize this point in publicity?

Maybe the witty friend already has the answer at this time, yes, it means that this batch of coffee beans put in more artificial energy, and the quality is better! So today, Qianjie would like to share why the three short words of Quan Hongguo can contain so much meaning.

Why does coffee emphasize all red fruit? The appearance of the crimson fruit does not only mean that the coffee is ripe, but also announces that the substance in the coffee has been transformed. Qianjie believes that more or less everyone has eaten unripe bananas, persimmons, plums and other fruits, and their eating performance is very uniform: astringent and sour. This is because the organic acid in the body has not been converted into sugar, so the acidity is quite high, so it is not delicious! The same is true for coffee fruits. Although the main use of coffee fruit is not to eat, but the existence of sugar is also very important. When the beans are low in sugar, even after high-quality processing and roasting, it is difficult for the coffee beans to form an elegant and charming aroma, and the coffee can not taste good at all. Therefore, coffee beans collected from immature coffee fruits are classified as defective beans, and the white beans / unripe beans shared in front of the street yesterday refer to it.

Therefore, in order to ensure the quality of coffee, the vast majority of producing areas are now all red fruit harvest (with a few exceptions, but immature fruits will be screened out during treatment). It sounds like a matter of course, but in the early days, full red fruit harvest was not taken for granted. The harvest time of coffee beans is as long as three months, during which time the coffee fruit on the coffee tree will mature one after another. In other words, the fruit of the same tree will not mature at the same time, some early mature, some late ripening. Therefore, from the branches full of coffee fruits, we will be able to see that the colors of coffee fruits are different, red and green.

In this case, if you only want to harvest red fruit, you need to harvest one by one manually, the process is very tedious and long. In the era when the concept of boutique has not yet prevailed, coffee procurement in almost all producing areas is focused on quantity rather than quality. So in order to get more money, farmers harvest coffee regardless of whether the fruit is ripe or not. And this way of harvest is still very fast, just put your hand on the end of the branch, and then as soon as you roll it to the end, the coffee fruit will all fall off.

Due to the addition of a large number of unripe fruits, the quality of coffee beans at that time varied, sometimes good and sometimes bad, depending on the proportion of ripe fruits harvested. Coffee beans of different quality not only increase the time cost of manual screening, but also affect the performance of coffee flavor and the selling price of coffee. So in order to make more profits, raw bean merchants can only further lower the harvest price of coffee fruit. As a result, the farmers had to harvest more immature crops, because if they were not harvested in this way, they would not be able to get enough money to survive, so at that time, such a cycle lasted for a long time. In particular, Ethiopia, where coffee production is mainly harvested by small farmers, is the most serious. Until 2007, Trabocca, the largest raw bean seller in the Netherlands, put forward the "Red Cherry Project" to break the deadlock. The Red Cherry Project (Operation Cherry Red) encourages farmers to pay more attention to the harvest of coffee fruits and the handling of coffee beans by raising the harvest price of high-quality coffee beans. In this way, the quality of the coffee beans can be improved and the selling price can be higher, so the income of farmers will rise, and consumers will be able to taste more delicious coffee. It can be said that this is a win-win project. (about the Red Cherry Project, you can go to this article to explain "what is the Red Cherry Project?" ")

Until now, the concept of fine coffee has been deeply rooted in the hearts of the people, so all-red fruit harvest has become the standard of all kinds of high-quality coffee. Among the coffee beans collected on the front street, Santa Vini is a kind of beans that raw bean merchants have marked all red fruit harvested when they sell them. After brewing into coffee, we can feel the very prominent aroma of pineapple, the sweetness of blueberries, full mango juice, the tail rhyme is hot red wine, very refreshing!

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