Extraction method of coffee beans: sun drying method

No matter how many methods are adopted, if the method is not adopted properly, raw beans will be easily infected with mold, absorb peculiar smell and become inferior beans. In other words, when high-quality beans come out, they should be careful to choose varieties, choose good land and plant them, and finally take bean technology, the three major processes are perfect, can be called high-quality beans.

Boutique coffee must choose ripe red fruit, when the pulp and sheepskin gum layer of pectin sugar completely seep into the beans, greatly increase the fruit flavor and sweetness of the beans.

The oldest bean-producing countries, Ethiopia and Yemen, use the all-day method to get beans, put the picked red beans and half-green and half-red beans in a sink, remove floating beans, and then spread them in a drying farm to dry naturally. The time depends on the climate, about two to four weeks, the moisture in the fruit drops to 12% and hardens, and then the peeling machine is used to remove the pulp and sheepskin to take out the coffee beans. this method is done at once. The characteristic of the sun method is that the beans are naturally dry in the pulp. Therefore, the climate has a great impact on the flavor of beans. This method is most afraid of the return of rain, which will make the fruit moldy and pollute the beans. The humidity is heavy at night, and the fruit is yellow in color when the sun-dried beans are moved indoors, and the beans are prone to missing corners, which is inevitable in the shell machine, but the sun-dried beans that are properly handled will absorb fructose essence, rich fruit aroma and strong sweetness in the drying process. alcohol thickness is also excellent with washed and semi-washed beans. The cost of treatment is also relatively low, and poor countries with low rainfall prefer this method.

The most famous sun beans are Isobiya haka, Golden Horse and Yemeni mocha.