Coffee bean treatment: honey treatment

Semi-lavado, also known as honey, miel, is actually a combination of sun and water washing fermentation to treat raw beans. First remove the peel and pulp of the coffee, then decide whether to remove pectin with a desmucilaginador or how much pectin is removed as needed, and finally reduce the moisture content of the green beans to 10%-12% by drying them in the shell or by sun or machine drying or a combination of both.

One step: retain 100% pectin and reduce the moisture content of the raw beans to 10%-12% by either solarization or machine drying or a combination of both.

Another step: adjust the setting of the pectin remover according to different needs, so that the parchment shell retains different proportions of pectin, and then reduce the moisture content of the raw beans to 10%-12% by either solarization or machine drying or a combination of both.

The green beans treated by water washing fermentation method generally have less silver skin attached, but the immature beans will retain most of the silver skin. Natural full sun and honey treatment of raw beans, according to the amount of pectin retained (more or less honey), more or less silver skin will also stick to the coffee beans, and show different shades of orange.

When selecting the defects of honey treated raw beans, it is necessary to scrape off the silver skin to observe the color of the coffee beans themselves. Honey-treated raw beans should also be noted when baking. If a large amount of silver skin cannot be discharged in time, its high temperature will burn the surface of coffee beans, resulting in inconsistent baking color.

In general, beans dried in the sun are bluer, greener and more uniform than those dried in the machine. The moisture content of raw beans cannot be judged simply according to the color depth. The best raw beans moisture content in 9%--12%, raw beans must be stored to control the moisture content, once the moisture content exceeds 13%, raw beans are easy to breed toxins.