Introduction to coffee-coffee washing process simple washed coffee beans Ethiopia plus snow

What is the meaning of the water washing method of coffee treatment?

Water washing method--coffee bean treatment method

After harvesting, coffee beans must be immediately processed, otherwise they will begin to ferment and cause coffee beans to produce odor. There are two methods of treatment,"sun method" and "washing method", which will cause different flavors. The beans of solarization method have complete natural mellow flavor, gentle aroma and more colloid; washing method has good mellow flavor, high aroma and lively acidity.

Alcoholic flavor is an important condition of espresso coffee, which will produce a strong alcohol and smooth feeling like wine. Espresso lovers can increase the amount of sun-dried beans; washed beans are clean as clear wind chimes, because they have less miscellaneous flavor. In addition, washed beans have a good sour taste and are the main source of sweetness in espresso coffee.

Water washing method:

1. Bean selection:

Place the harvested fruit in a tank of water and soak for about 24 hours. The ripe fruit will sink, while the immature and overripe fruit will float up and can be culled.

2. Remove the flesh:

A machine is used to remove the peel and pulp, leaving only the coffee beans wrapped in the endocarp. At this time, there is a layer of mucous membrane outside the beans, and the washing process is to wash this layer of mucous membrane.

3, hair alcohol:

Mucous membrane adhesion is very strong, and not easy to remove, must be placed in the tank about 18-36 hours, so that its alcohol, and decomposition of the mucosa. There are two methods of fermentation, wet and dry, as the name suggests, the former with water, the latter without water. During the alcoholization process, the seeds and internal pulp undergo special changes, which is one of the most important steps in the washing method to affect coffee flavor. Some farms add hot water or alcohol to speed up the process, which negatively affects quality and is not popular with specialty coffee lovers.

4, washing:

Farms that use water washing must build water washing tanks and be able to introduce an endless stream of fresh water. When processing, it is to put the beans into the pool, move back and forth, and use the friction of beans and the power of running water to wash the coffee beans to smooth and clean.

5, drying:

After washing, coffee beans are still wrapped in the endocarp at a moisture content of 50%, and must be dried to reduce the moisture content to 12%, otherwise they will continue to mellow and rot. The better treatment is to use sunlight drying, although it takes 1 - 3 weeks, but the flavor is excellent and quite popular. In addition, some places use machine drying, which greatly shortens the processing time and makes the flavor inferior to sun-dried coffee.

6. Shelling:

The dried beans can then be stored in a warehouse or sent to a factory for shelling, removing the endocarp and silver coating.

7. Selection and classification:

As with sun-cured coffee, washed coffee is sifted and graded to remove defective beans and ensure better quality before being sold to exporters around the world

Honey treatment, in fact, is the fruit to hang off the surface of the skin to leave pectin in the sun, and according to the scraping degree of yellow honey (scraping 60%) and red honey (30%) and a black honey is actually full sun exposure. between washing and sun exposure.

Washing fermentation time is long, all rely on washing fermentation peeling and then drying sour refreshing flavor clean elegant outstanding flower fragrance

Semi-washing, first scraping off pectin peel with machine, then washing and fermenting

Semi-washing actually scrapes off more pectin than honey treatment, leaving very little pectin in the sun for three days and drying in a dryer until 10%

72 hours double washing Kenya washing method General washing fermentation 24~32 hours Kenya needs to ferment twice a total of 72 hours

Country: Ethiopia Fiscal year: 2003

Grade: G2

Production area: Yejia Xuefei

Degree of baking: Light baking

Treatment method: washing

Breed: Native species

Flavor: Jasmine, lemon, bergamot, honey, black tea

Kocher is located 25 kilometers southeast of Ethiopia, a small production area, is a rich coffee production area, but also one of the three famous micro-production areas of Yejia Shefi, local residents about 100,000 people, coffee beans as the main source of income, this production area processing equipment is very advanced. Coffee Review rated Kocher's beans 94 points.

There are eight major coffee producing regions in Ethiopia: Nekempte(Lekempti)Gimbi Kimbi, Limu Limu, Illubabor Ibedo, Djimma, Harrar Harrar, Teppi/Bebeka, Sidamo Sidamo, Yirgacheffe is located in Sidama administrative region of Ethiopia in Africa, and Yirgacheffe belongs to a smaller area within Sidama.