Coffee bean processing technology washing steps of raw coffee bean processing

Coffee raw beans are the state of coffee beans before they are roasted, and the processing process of coffee raw beans is more troublesome. Today we will talk about how to wash coffee raw beans, that is, the step of washing coffee raw beans.

The so-called washing method means that the coffee fruit is immediately picked when it turns red, the hard peel is removed by machine, the sticky berries are exposed, and then thrown into the pool to ferment. In about a day or two, the bacteria will eat most of the pulp attached to the seeds. The whole fermentation process needs to be monitored by the old master, if it goes too far, it will destroy the quality of coffee beans. After the berries are removed by fermentation, rinse the residual pulp attached to the seeds with clean water.

At this time, the seed has been taken out, and then the drying process, it is best to lay the ground for the sun to dry, the flavor is better, but if it rains, it can also be dried by machine, but the temperature should be controlled. Dry and then polish. Generally speaking, washed beans are bluish green, beautiful, and have a clear and bright sour taste. Guatemala, Colombia, Blue Mountains, Cana, Kenya, Java and Panama coffee are all washed beans. Washing is used in Latin America with the exception of Brazil.

The rule of the sun is to take the red fruit to dry directly and then force peeling and shelling. In this way, beans are often defective and not very beautiful. The appearance of the common foreign body or stone bean appearance of the sun-dried beans is more incomplete, the flavor of the beans treated by this method is more complex, with the taste of the sun, the fruit flavor is very strong, and the consistency is better than the washing method, but the bean phase is not good. General Brazilian beans as well as Manning and mocha are typical sun-treated beans.

Let's talk about the natural sun method: this method is the oldest way to get seeds, and it is easier than washing. Wash the fruit and pick it when it turns red, ignore the sun rule, continue to make the fruit purple and black, and finally fall off on its own, then spread the fruit in the sun for a few weeks, and then remove the seeds naturally after the pulp is dry, and then remove the stiff pulp by machine or manual grinding. The focus of late harvest is to let the seeds fully absorb the aroma and sweetness of the pulp, and then after exposure, the flavor is more complex than water-washed beans, and the consistency is also good. Yemenmoka, Harald, Ethiopia, and some Brazilian manor beans all fall into this category.

Finally, the semi-washing method. The first step is the same as washing. The fruit is picked when it turns red, but it is not thrown into the fermentation tank. Instead, the peel is removed by a machine, the berries are spread on the ground, dried and moistened, and the dried flesh is ground with a special machine to remove the seeds. Most of Mantenin in Indonesia adopts semi-washing method. Brazil has also begun to use semi-washing in recent years, which is the only one in the world that has both sun exposure. The country of production of these three treatments: water washing and semi-washing.