A brief introduction to the initial processing of coffee beans
Recently, the harvest of coffee has been fully spread out in Yunnan. I think it's time to pick out some of the blog posts I've posted. I've been planning this for a long time. Almost a year ago, I posted a blog called "Harvest Rewards". It's about several ways to harvest coffee in this area. Within 8 hours after picking, the coffee fruit should be peeled, otherwise negative fermentation will occur, thus affecting the quality of coffee beans.
There are three main methods of processing coffee: drying method, semi-dry treatment method and non-dry treatment method. The last method of treatment is adopted in Yunnan. The purpose of the treatment is to peel the coffee beans, reduce the water content of the coffee beans to a level suitable for preservation, and then deal with the coffee beans according to the market demand.
Coffee fruit consists of exocarp, pulp with mucus (mesocarp) and coffee beans (endosperm). When the coffee fruit is ripe, the exocarp of the coffee turns red or yellow. Usually, a coffee fruit contains two coffee beans, each wrapped in a brown film similar to the color of parchment and a white film. In every step of processing coffee, a layer of skin of the coffee fruit is removed. In short, the peel and pulp are excluded in the first step; the mucus in the pulp is removed during fermentation (or machine treatment); and the brown film and white film on the outside of coffee beans are removed in the process of shelling and polishing during secondary drying. Coffee beans are graded according to their size and defects, and the remaining green beans are the delicious ingredients you enjoy in your cup of coffee every day.
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Wet treatment methods and steps of Yunnan coffee beans treated with honey
As the harvest season is almost over, I would like to add an overview of the coffee processing process. In this blog post, I will introduce to you the steps of wet treatment in Yunnan after coffee picking. After harvest, the berries are either sent directly to the pulp collector (if the harvest is done well), or concentrated in a siphon tank filled with water. The berries are here.
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Traditional Coffee processing techniques in Yunnan Coffee Bean processing
Yufa, which opened in the 1960s and has a history of more than 50 years, stepped into the store as if it had stepped into a time tunnel. The machines displayed in the shop have been used for more than half a century, and the old appliances have found their old flavor. Fang found that the old appliance is not only a kind of nostalgia, but also the accumulation of traditional wisdom of the older generation. Since the spread of self-made coffee from a Hainan chef, the boss of the main coffee supplier to the old villagers in the town has insisted
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