Processing of green coffee beans: processing coffee fruits (solarization method)

It is true that the variety of coffee determines the natural flavor, but the treatment of raw beans can determine the acquired quality. Selected coffee pays most attention to flavor and quality, so it pays special attention to the technology and details of call processing. After harvest, the fruit must immediately enter the treatment process, otherwise it will begin to ferment, making coffee beans have a bad smell. There are two treatment methods: "San-Dry" and "Washing". These two methods will cause different flavors. Sun-dried beans have a complete natural mellow flavor (Full Body), gentle aroma (Mild Aroma) and more gum; the washing law has a good mellow taste, high aroma and lively sour taste. Mellow taste is an important condition of espresso, which will produce a mellow and smooth feeling as strong as wine. Espresso lovers can increase the weight of sun-dried beans; water-washed beans are as clean as clear wind chimes and are suitable for follicular coffee brewing because of less miscellaneous smell. In addition, washed beans have a good sour taste, which is the source of sweetness in espresso.

The sun drying method is also called "natural drying method" (Nature Dry) because it uses natural sunlight to dry the fruits and raw beans of coffee. Due to the use of artificial and natural treatment methods in the process, the sun-cured beans look irregular and unflattering in appearance. However, its mellow taste and consistency are preferred by some experts. The steps of solarization are as follows:

1) Bean selection: put the harvested fruit in the water tank, and the ripe fruit will sink, while the immature and overripe fruit will float up and can be removed.

2) drying: let the selected ripe fruit be exposed to the sun on the square for 5 or 6 days until it is fully dry. At this time, the fruit turns dark brown and the moisture content drops to 13%.

3) shelling; after drying, the peel becomes fragile and easy to fall off, so it can be removed by machine. Farms run by enterprises usually have their own shelling factories, while small farms are processed by processing centers.

4) selection and grading: exquisite farms identify defective beans manually or by machine, pick them out and throw them away. Manual selection usually uses conveyor belts about meters wide, and several female workers sitting on both sides pick out bad beans visually; on some good farms, they are even selected several times until defective beans are not seen. The machine selection rule uses computer identification to eliminate defective beans. Then there is the grading process, in which coffee beans are divided into several quality grades according to established standards, with good coffee entering the selected coffee market and bad coffee entering the commercial coffee market.

5) polishing: the exocarp and endocarp can only be removed by shelling. At this time, the silver film is still wrapped in the outer layer of the seed, and the film must be ground by machine. Then, pack the coffee beans into a bag of 60 kilograms, which can be sold at a price. The weight of bags varies slightly from region to region, most of which are packed in sacks of 60 kg, while Jamaican Blue Mountain Coffee is packed in wooden barrels, with both 30 kg and 70 kg.

Source: network