Treatment of raw coffee beans from planting to transportation: pulp peeling, fermentation, drying, selection
The harvested coffee fruit is transported to the processing plant. The factory processes peeling, fermentation, drying, sorting and other processes for processing coffee beans. Remove the pulp, pick out the bad beans, soak and ferment in water, and re-dry in the sun. After this series of complex processes, you can get fresh raw beans. This process has a great impact on the quality of coffee beans, any of which can not be missing. In particular, the fermentation process has a decisive effect on taste and aroma, so it takes a lot of energy. Coffee beans taken from the sink must go through the drying process. The drying process is divided into natural drying method using sunlight and artificial drying method using dryer. Of course, in order to make high-quality coffee beans, we will choose the machine method of motor heating. But artificial drying is used in places like Indonesia, where it often happens. This also makes the coffee beans completely dry, but it is finally heated to make the coffee taste better.
After drying, we have to go through the process of selecting bad beans. Recently, machine sorting is used in some places, but most small-scale farms also use manual picking of bad beans, a process known as "manual sorting". It moves as carefully as picking jade.
After all the processes, coffee is packaged as a commodity. Packing units vary from country to country, but generally 60 to 70kg. But in order to improve the merchandise, some also use special packaging. M Mocha Mattari coffee imported from South Korea and Japan is made of white cloth, jujube fiber and hemp, while Jamaica uses wooden buckets to hold coffee beans.
In this way, coffee beans can be born only through hard work and sincere dedication. Thus it can be seen how much hard work and sweat it takes to make a cup of coffee with a brilliant aroma like a gem.
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The blog of the world of coffee with two bottles of water
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During this short two-week trip to Yunnan, although I only visited the coffee planting and processing base of Pu'er Menglian and some areas of Baoshan, I also found many problems in production and processing. Although it is inevitable to cover all of them, I still sum up these problems. I hope that more coffee lovers will pay attention to Yunnan coffee. After all, the development of Yunnan coffee not only depends on
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