Processing methods of high-quality coffee technology coffee raw beans

Dry treatment (secado), also known as natural full sun method (natural). Coffee fruit after picking, drying directly in the sun, depending on the weather conditions, generally to dry 1- 2 weeks, so that the water content of coffee beans reduced to 10%-12%, and then use a machine to remove the dry peel pulp. Beneficio plants generally retain the parchment (pergamino) on the outside of the beans when they are stored and remove it before export (Costa Rican law states that green coffee beans cannot be exported with a parchment). This treatment generally requires sufficient sunlight in the area of origin.

Wet treatment (lavado), also known as washing fermentation method. When the coffee berries arrive at the coffee processing plant, they are first removed with the peel and pulp by a despulpadora (the coffee peel is thin and thin, so the peel and pulp are removed with the despulpadora). At this time, the coffee beans are still wrapped in parchment shells, and the parchment shells are adhered with a sticky and sweet pectin layer. Coffee beans with pectin are placed in a cement fermentation tank, and the fermentation time is judged according to the specific conditions (whether water is added to the tank, whether the water is clean, etc.)(there is controversy about this point, with a minimum of 8- 12 hours and a maximum of 36-48 hours). After fermentation, the pectin no longer sticks tightly to the parchment shell, and then the pectin is washed away with running water. Finally, the shelled green beans are dried by solarization or machine (secadora, guardiola) to reduce the moisture content of the green beans to 10%-12%, and then stored in shell. This treatment does not have high requirements for sunlight.

Semi-lavado, also known as honey, miel, is a combination of solarization and washing fermentation to treat raw beans. First remove the peel and pulp of the coffee, then decide whether to remove pectin with a desmucilaginador or how much pectin is removed as needed, and finally reduce the moisture content of the green beans to 10%-12% by drying them in the shell or by sun or machine drying or a combination of both.

One step: retain 100% pectin and reduce the moisture content of the raw beans to 10%-12% by either solarization or machine drying or a combination of both.

Another step: adjust the setting of the pectin remover according to different needs, so that the parchment shell retains different proportions of pectin, and then reduce the moisture content of the raw beans to 10%-12% by either solarization or machine drying or a combination of both.

The green beans treated by water washing fermentation method generally have less silver skin attached, but the immature beans will retain most of the silver skin. Natural full sun and honey treatment of raw beans, according to the amount of pectin retained (more or less honey), more or less silver skin will also stick to the coffee beans, and show different shades of orange.

When selecting the defects of honey treated raw beans, it is necessary to scrape off the silver skin to observe the color of the coffee beans themselves. Honey-treated raw beans should also be noted when baking. If a large amount of silver skin cannot be discharged in time, its high temperature will burn the surface of coffee beans, resulting in inconsistent baking color.

In general, beans dried in the sun are bluer, greener and more uniform than those dried in the machine. The moisture content of raw beans cannot be judged simply according to the color depth. The best raw beans moisture content in 9%--12%, raw beans must be stored to control the moisture content, once the moisture content exceeds 13%, raw beans are easy to breed toxins.