What is the treatment of raw coffee beans? how long can raw coffee beans be stored?

Green coffee beans can be processed by natural washing, and unroasted beans can be stored in a sealed place without direct sunlight. This process is the easiest. The fruit begins the sun drying process without treatment after picking. This is the oldest treatment in existence. This method is still used today in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water is scarce. The drying process usually lasts about 4 weeks. The method of processing must be very careful to ensure that the coffee does not lose any flavor. Natural solarization requires an extremely dry local climate. In some areas, people use dryers to assist in the drying process (the hot air of the dryer can speed up the drying process and help people control the drying degree).

Natural solarization preserves the fruity aromas of the coffee fruit. When you taste this coffee, you will find that the coffee is full of fruit aroma and the taste is brighter. After drying, special machines are used to remove the outer crust. This process is called "dry Milling."

What are the processing methods for coffee beans?

washing method

During the washing process, the peel and pulp of the fruit are separated from the coffee beans by a special desizer. The beans are then fermented in a fermentation tank so that the mucous membrane is no longer slimy. Sugar in mucous membranes will be broken down during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers ferment coffee beans using a watering system). This method is known as the Kenyan method and usually lasts several days. Deciding when to stop fermentation is extremely important. Once coffee is overfermented, the taste of coffee becomes too sour. Once the mucilage has broken down, it is washed away with large amounts of water (wastewater from green bean processing is considered a source of pollution for the coffee industry). Today, advanced technologies are being developed in many regions to recycle and filter the wastewater generated by this process). Shampoo originated in the 19th century and is also known as "wet processing."

A tightly controlled fermentation process increases the acidity of the coffee and is reflected in the final taste of the coffee. However, as long as the coffee is washed immediately after the fermentation process, the taste of coffee can be improved and it has a bright acidity.

What are the processing methods for coffee beans?

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natural washing

This method is extremely common in Brazil. Natural washing is very similar to water washing, except that natural washing removes the mucous membrane from the coffee surface with a high-pressure washing machine, thus skipping the fermentation process. Several green coffee processing companies in Brazil and Colombia have patented the method and become local natural water processing monopolies. This method uses much less water than shampoo, so some people are accustomed to calling it "Semi-Dry". Since coffee beans are not fermented, there is no (or only a very low) risk of fermentation, and the overall quality of coffee is more constant. Unfortunately, coffee tends to be bland because it is not fermented. Therefore, growers do not use natural washing methods for ultra-high quality coffee seeds. Most green bean purchasing companies also rarely buy coffee that has been processed by natural washing