How to become a boutique coffee bean how to choose a boutique coffee bean?

When this bean has--good variety, planted in the most fertile area of aromatic spirits, and carefully cared for by coffee farmers, it thrives and bears fruit. BUT! Not all red fruits can become a fine coffee bean!

Today we will talk about what kind of experience this magical fruit has to go through to become a fine coffee!

First of all, it must be ripe red fruit, if coffee farmers in order to save trouble, regardless of the ripeness of coffee fruit, picked together. The coffee thus produced is sour and astringent, because unripe coffee beans contain high concentrations of citric acid and chlorogenic acid.

It is like eating fruit, if it is not ripe, it must taste sour. When ripe, the organic acids in the fruit are converted into sugar, and the taste is sweet and delicious. Coffee fruit is also the same reason, mature coffee red fruit, pulp and parchment contained in the sugar completely penetrated into the beans, greatly increased the coffee bean flavor and fruity. The sweetness is also higher, and the sour taste is not obvious.

After the coffee fruit is picked back, it cannot be delayed for a moment. It must be sent to the processing plant for a new round of coffee bean culling on the same day. The simplest and most effective method is to pour all the fruits into a large tank. The ripe red fruits and the fruits that are about to mature are heavier and sink to the bottom of the tank, while the small fruits that are not fully developed and the fruits that are too ripe, the rotten fruits, the branches and leaves, etc., will float on the surface of the water.

After such a screening, the beans in the sink, that is, the better beans, will enter the next stage of treatment, that is, sun, washing and other treatment methods. (Want to know more about treatment? Reply to coffee beans to view.) As for which method to adopt, it depends on the local climatic conditions. If the climate is dry and water is scarce, solarization or semi-solarization will be used. If the producing area is rich in water and the climate is humid and moldy, it is more suitable for washing or semi-washing.

This magical red fruit can be divided from the outside to the inside: peel, pulp, pectin layer, parchment, silver skin and coffee beans. The so-called sun, washing and other treatment methods, is to remove the peel pulp and pectin layer of coffee fruit together, take out the pods wrapped in coffee, and then dry and mature to stabilize the beans. Then grind off the parchment before you export it.

This seemingly simple step was actually the most difficult. Because parchment attached to a layer of transparent pectin, it is rich in fructose, glucose and sucrose. And viscosity is very strong, not easily soluble in water. It is easy to decay during fermentation and release a pungent smell, contaminating the coffee beans inside the parchment.

The key to picking the beans is the importance of fine coffee. If it is handled properly, the flavor of the coffee beans will be perfectly preserved in this bean. If there is negligence, the best red fruit will turn into rotten beans.

It seems that no matter whether you are a person or a bean, you need experience to become a high-quality product!