High-quality coffee basic learning new coffee processing method

Because he likes coffee and is interested in agriculture, he buys a coffee farm in Nicaragua and grows good coffee; and because he is looking for "a good cup of coffee," Chen Ruoyu pursues the ultimate in everything from seedlings to becoming a beauty in the cup.

In the afternoon of December 12, Ms. Chen Ruoyu, director of the Taipei boutique Business Development Association, visited the Guangzhou Coffee Fair and shared with coffee lovers the knowledge of coffee from coffee breeding, planting, farm management, picking, coffee fruit structure and post-processing, which are closely related to coffee quality, taste and flavor.

At the lecture, Chen Ruoyu mentioned that coffee beans are actually the seeds of a fruit similar to cherries. Coffee trees bear fruit, which is called coffee fruit. A bright red color means it is ripe and ready to be picked. The outer skin of the coffee fruit is thick and bitter, however, the pectin inside is very sweet, with the texture of grapes. In the eyes of many people, coffee peel and pectin are "rubbish" and are often used as feed, fertilizer, or discarded during post-processing. Chen Ruoyu believes that this is a "violent destruction of nature and things"! Pericarp is rich in antioxidants, proteins, amino acids and other substances, pectin is also rich in all kinds of sugars, these are very beneficial chemical components.

The washing method can filter out some defective beans, and can remove the peel and pectin within 24 hours to achieve the purpose of rapid sale, but it will wash off the pectin. The key is that it is a waste of water.

The sun rule puts the picked coffee fruit directly in the sun, but the moisture content is reduced to 11% after drying for 7 to 10 days. This method can preserve part of the pectin, but it takes a long time and the quality is unstable.

Semi-washing method is also known as "honey treatment", which eliminates the link of water-washing fermentation of coffee fruit, but it can well restore the flavor of coffee beans, but this method is more complex and the degree of fermentation is not easy to control.

Is there any way to have the advantages of both washing and tanning? Chen Ruoyu said that she was inspired by the method of making wine, and after numerous experiments, she pioneered the "whole pulp processing" (Enzyme Process): the peel and pectin of coffee are made into pulp and fermented with coffee beans, which can be dried quickly without washing, and the aroma, sweetness, acidity and finish of the whole pulp treated coffee beans are all very good. This post-processing method not only increases the sweet flavor, but also protects the water resources.

A small coffee seed, after several years of growth, post-processing, and finally to a cup of fragrant coffee is not easy, coffee control people, so, please cherish every good cup of coffee, do not forget the coffee people who keep paying for "a good cup of coffee"!