What are the treatment methods of coffee beans? what treatment methods should be adopted for different kinds of coffee?

When coffee cherries are picked from trees, they are usually placed in a pool full of water for branches, leaves and density screening: overripe and undermature coffee cherries float to the surface because they are not dense enough, and coffee fruits that are ripe enough will sink to the bottom of the pool.

Then enter the peeling and pulp machine to remove the outermost layer of peel and pulp. At this time, the coffee enters the fermentation stage with residual pulp and pectin. The mode and duration of fermentation varies from region to region depending on the local climate: Latin America ferments for 12-36 hours in a pool full of water and under the action of microbes, while Kenya's usual practice is to let pectin coffee react naturally with microbes in the air to remove the gum.

Once the fermentation is complete, the coffee with the endocarp enters the flushing channel and is washed away by a large amount of water.

Clean coffee with endocarp enters the drying process, and at this stage, there are a variety of drying methods: direct sunlight, combination of sun drying and machine drying, combination of shade drying and sun drying, and so on. It usually takes 10 days to a month to keep the moisture content stable at around 12%.

After all the above steps are completed, the coffee with endocarp will be placed in a sack and left in place for 2-3 months, often referred to as raw beans in Latin America, making the quality of the coffee more stable.

Finally, the coffee is shelled, the endocarp that protects the raw coffee beans is removed, repackaged, exported and sold.

The general characteristics of washed coffee: clean, bright, sweet and sour, medium mellow thickness; tend to apple, lemon and berry acidity, milk and sweet chocolate, caramel, nut flavor.

It is common in Central America, South America, Africa and a small part of Indonesian coffee.

In addition, the washing treatment method is a waste of water, so it is usually the producing area rich in water resources that will choose this treatment method.

What is the sun?

Tanning has long existed in Ethiopia and Yemen. It doesn't waste much water and electricity, but it takes a lot of time and manpower to separate unripe beans from defective beans.

After the coffee is picked, immediately go into the drying ground to dry. This process takes up to a month and must be carefully observed and constantly turned to prevent excessive fermentation, spoilage and uneven drying.

Of course, it can also be dried in an African bed (a grid that isolates the ground). The advantage is to make the coffee dry more evenly and avoid spoilage.

After drying, the coffee cherry enters the process of desiccating peel, flesh, endocarp and so on.

The benefits of tanned coffee: if handled properly, it can bring unimaginable sweetness, balance and ripe fruit flavor.

Disadvantages of daily coffee processing: because a large number of coffee cherries are concentrated on turning and the next screening, if not handled properly, it will destroy the whole batch of coffee cherries.

The general characteristics of sun-cured coffee: covered with fruits, spices and chocolates, but improper handling usually gives people a dirty, sour and dull feeling; a lot of fruit flavor (berries, cherries, tropical fruits), spices, cocoa, etc.

Common in Ethiopian, Yemeni and Brazilian coffee