Post-harvest processing of high-quality coffee beans
After the harvest coffee bean processing: coffee berries must be processed immediately after picking to prevent pulp fermentation and decay. Coffee beans can be processed in two ways, wet and dry.
Drying method
The drying method is also called "natural method". Spread the coffee berries flat in the sun to dry. In the plantation, 50 square meters of coffee berries are spread on each hectare, or the fruits are dried in a special dryer. Put the dried coffee berries into two rollers (cylinder) to separate the coffee beans, and then sieve the type of device to separate the coffee beans from the endocarp. Finally, similar beans are screened out according to the shape and size of coffee beans, packaged and put on the market. In the final screening process, round beans (perla/caracolito) are screened out and sold separately.
Wet processing
Wet-processed coffee beans are also known as "washed beans". Wash the fresh coffee berries, remove the pulp, and soak the coffee beans in water for 36 hours to ferment the coffee beans. The peel that is still wrapped on the coffee beans will be peeled off. After rough cleaning, the coffee beans are dried in the sun or in a dryer to remove the last layer of film, so that the coffee beans become "naked" coffee beans. Then select the classification according to the size of coffee beans.
It is packed in a unit weight of 60 kilograms each. Generally speaking, the quality of wet-processed coffee beans is better than that of dried coffee beans.
The process of screening coffee beans, using manual work like the one described above, or machine screening, can select high-quality coffee beans without mixing immature or poor-quality beans. Countries that grow high-quality coffee varieties have long had advanced equipment to screen out the perfect coffee beans.
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Fine coffee Learn Yunnan traditional coffee processing techniques
Yufa, which opened in the 1960s and has a history of more than 50 years, is like stepping into a time tunnel. The machines displayed and used in the store have been used for more than half a century, and the old appliances have recovered their old flavor. Fang found that old appliances are not purely nostalgia, but the accumulation of traditional wisdom of the older generation. Homemade coffee originated from a Hainan master and has been handed down to this day. It is also the main coffee supplier boss of the old villagers in the town.
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How to judge whether the raw coffee beans are fresh or not
From the fruit state of coffee beans when they are picked from the tree to the state of raw beans that can be baked, the moisture content of coffee beans will be controlled between 9% and 13%, and it is not easy to bake if the water content is too high or too low. Generally, we get newly collected raw beans with water washing treatment, the moisture content is usually about 11.5% to 12.5%, half-washed Mantenin may reach 13%, and half-washed Brazil is 11% ~ 12% per day.
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