Basic knowledge of coffee harvesting and processing methods of coffee beans

From the coffee-producing countries, we can see that since coffee is almost always produced in countries with low labor costs, we can actually guess that the coffee bean harvesting process requires considerable manpower. Yes, coffee harvesting is very hard and requires considerable manpower, especially in many high-quality high-quality coffees, only the fully ripe red cherries on the coffee tree can be picked to make high-quality coffee, and because of this, because all coffee cherries do not mature at the same time, it is necessary to return to the same tree to pick coffee cherries.

The coffee cherries picked also need processing procedures. Generally speaking, the processing methods of coffee beans can be divided into two ways, one is washing type and the other is drying type. The washing method, as its name implies, is a method of washing and screening. First, the pulp of the harvested coffee fruit is removed, and the coffee fruit with the pulp removed is soaked in a tank filled with water and subjected to certain fermentation treatment. After fermentation, coffee beans are poured out, washed with water, then removed from excess water, dried in the sun or dried by machine. Finally, coffee beans will be used to remove the pulp and peel special hulling machine, that is, into raw coffee beans.

The drying method is simpler than the washing method. After harvesting, the coffee fruit is spread in the local sun field for two weeks. The coffee beans are manually raked several times a day to dry the coffee beans evenly. When the fruit is dried, the coffee beans will be separated from the skin, and then the huller will remove the dried pulp and skin.

These two production methods have their own advantages and disadvantages, but they can produce high-quality coffee beans. Generally speaking, the coffee beans produced by washing type will have relatively distinct acidity, and the quality of production is relatively consistent. The acidity of dry coffee is lower than that of washing type, and the flavor is also relatively diversified.