The treatment of raw coffee beans basic knowledge of coffee

After the coffee fruit is picked, the coffee bean must be stripped out of the coffee fruit as soon as possible. There are generally the following ways to deal with it:

Water washing, that is, the coffee fruit is immediately picked when it turns red, the hard peel is removed by machine, the sticky berries are exposed, and then thrown into the pool to ferment. In about a day or two, the bacteria will eat most of the pulp attached to the seeds. The whole fermentation process needs to be monitored by the old master, if it goes too far, it will destroy the quality of coffee beans. After the berries are removed by fermentation, rinse the residual pulp attached to the seeds with clean water.

Then there is the drying process, it is best to lay the ground for sun drying, the flavor is better, but if it rains, it can also be dried by machine, and the temperature should be controlled well. Dry and then polish.

Generally speaking, washed beans are bluish green, beautiful, and have a clear and bright sour taste. Guatemala, Colombia, Blue Mountains, Cana, Kenya, Java and Panama coffee beans are all washed beans. Washing is used in Latin America with the exception of Brazil.

This kind of treatment process requires more capital and energy investment, and the cost is higher, but it helps to ensure the quality of coffee beans and reduce the loss.

There is also a semi-washing method. The first step is the same as washing. The fruit is picked when it turns red, but it is not thrown into the fermentation pool. Instead, the pericarp is removed by a machine, the berries are spread on the ground, dried and then moistened, and the dried flesh is ground with a special machine to remove the seeds. Mantenin in Indonesia is mostly semi-washed. Brazil has also used semi-washing in recent years, which is the only country in the world that has both sun, water and semi-washing treatments.

The rule of the sun is to take the red fruit to dry directly and then force peeling and shelling. In this way, beans often have defects and are not beautiful. Beans dried in the sun are often made of foreign bodies or stones. The flavor of the beans treated by this method is complex, with the taste of the sun, the fruit flavor is very strong, and the consistency is better than that of washing, but the appearance of beans is not good. General Brazilian beans as well as Manning and mocha are typical sun-treated beans.