What is sun treatment? introduction to the flavor and taste characteristics of the technological steps of sun-drying coffee beans

Tanning is the most traditional method for the initial processing of coffee beans in the world, and it is also called "drying method". To put it simply, the sun is used to dry the coffee cherries, together with the pulp and peel, until they become dry and then shell them. Therefore, it is called Natural in English, which means to use natural methods.

During the drying process, the sugar and aroma in the coffee pulp are well preserved and infiltrated into the raw coffee beans. At the same time, the longer the sun treatment time, the fuller the fermentation. Because the sun treatment allows the coffee fruit to dry naturally, and the coffee beans ripen naturally inside the fruit, they will not be disturbed by the external environment, so the sun-treated coffee beans will magnify their own flavor. it has obvious tropical fruit flavor, full fermentation and sweetness. This treatment is basically used in water-scarce producing areas in the world, such as Ethiopia in Africa.

Ethiopia, located on the African continent, has high altitude, low rainfall and long sunshine, which is very suitable for sun-treated coffee beans. Although the sun method saves water resources, if the producers are "greedy for convenience" and do not strictly control the heating time and temperature, the quality of raw coffee beans is often uneven. The traditional way to deal with the sun is to spread a piece of cloth on the ground and put the coffee beans directly on it for the sun. If you do not stir it often, there may be problems of excessive temperature or uneven fermentation. In addition, there are many bad bacteria and pollution on the ground, which will also destroy the flavor of coffee beans, so the traditional sun exposure has a lot of bad defective taste, and the early good beans basically do not use the sun method to deal with them, because people have a poor impression of the sun, and the price is not high.

With the progress of boutique coffee in recent years, the technology of tanning has become more and more refined, such as the red cherry coffee beans on the front street.

In order to improve the income of local farmers in Ethiopia and the quality of coffee, the Dutch trading company Trabocca BV launched the Red Cherry Project (OPERATION CHERRY RED PROJECT) in 2007, mainly aimed at some high-altitude producing areas such as Yegashafi, Ethiopia, to improve the treatment techniques such as washing, semi-washing and solarization, with the participation of professional cup testers, and the harvest season will set different coffee harvests for different microclimate areas. Only 100% ripe red coffee cherries must be harvested and the yield is about 1500-3000KG. The financial support provided by Trabocca, new hardware equipment and production knowledge and technology have greatly improved the quality of coffee beans in the Yegashafi region and even the entire Ethiopian country, which in turn has higher coffee prices, thus increasing the income of farmers.

Unlike in the past, today's sun treatment pays more attention to manual screening and ensuring uniform drying. Freshly pick coffee red fruit, through manual screening, pick out defective beans and overripe or moth-eaten ones, leaving good beans. Then sent to the drying place for drying treatment, of course, different production areas use different drying racks, some will be tarpaulins, high beds, etc., the most common is the African-style drying bed, the drying time is generally 27-30 days, until the coffee turns dark purple, the moisture content is reduced to 11%. Yega Chuefei in the sun has a stronger flavor, a richer sense of hierarchy, a fermented wine flavor, and a higher sense of sweetness.

The front street sunburn Yejafei red cherry coffee beans are treated with all-red fruits from the Altland Farm. Coffee raw beans are light yellow, full particles, complete bean phase, low defect rate, G1 level. Yega Chuefei in the sun has a stronger flavor, a richer sense of hierarchy, a fermented wine flavor, and a higher sense of sweetness.

Cooking parameters of Qianjie Sun Red Cherry Coffee beans:

Filter cup: V60 water temperature: 92-93 degrees Celsius powder: 15g powder-water ratio: 1:15 Grinding degree: fine sugar size (No. 20 sieve bowl sieve powder to 78%)

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 10 "trickling is completed, remove the filter cup and complete the extraction.

Sun red cherry flavor: lemon, licorice, citrus, berries, sweet orange, the overall sweetness is high, Huigan has caramel, cream flavor, with black tea aroma.

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