What's the difference between washed coffee and sunny coffee?

1. Solarization---

Ethiopia and Yemen, the oldest bean-producing countries, almost all use sun to get beans, red fruits sunk into the bottom of the tank and half-green and half-red fast-ripening fruits are taken out, spread in the bean drying field for natural drying. Time depends on the weather, about two to four weeks can make the coffee beans in the fruit moisture content reduced to 12% and hardened, and then with a shell machine to beat off the rigid pulp and sheep skin, remove the coffee beans. This method can be said to be done in one shot, unlike semi-sun and washing beans, which require multiple complicated procedures before they can be removed.

2. Water Wash---Increases Fruit Acid sprite:

Water washing is currently the most popular treatment method, and water washing is almost all used in Central and South America except Brazil. The color of washed beans is blue-green and beautiful, the appearance of beans is neat and the pulse is good, and the coffee quality is the highest. Generally speaking, the acid flavor and bright feeling of washed beans are better, the flavor is clean and no miscellaneous taste, which is the most customary treatment method for fine coffee, and the price is not small. On average, washing 1 kg of coffee fruit requires 2-10 liters of clean water, while 1 kg of coffee fruit can only extract 200 grams of coffee beans, which is difficult for water-deficient areas to withstand.

Washing is the most technical of all bean extraction methods. After multiple screening procedures, the quality of coffee is ensured. Red fruits and half-green and half-red fruits sunk in the tank are first transferred to large or medium-sized pulp sifting machines. It is cleverly designed to press the fruit mechanically against a sieve hole, size just to let the pods (i.e., coffee beans wrapped in sheepskin) pass through and sift out the pulp outside the pods--taking advantage of the hardness of the unripe fruit. Pods are not easy to squeeze out, while ripe fruits are soft, and pods are easily squeezed out to block immature beans and filter out the sweetest pods. Therefore, the setting of machine thrust is very important. Too much force will squeeze out the hard and astringent immature beans, which will damage the quality of fine beans. The normal pushing force is set to allow 3% of the red fruit pods to be squeezed out of the sieve holes, ensuring that all hard green fruits are rejected.

The sticky pods of the red fruit are removed and transferred to large tanks, where the most important fermentation process is washing to remove pectin from the pods. This sticky substance is not easy to wash away with water, so it needs to be hydrolyzed by various bacteria in the tank to decompose pectin into pectic acid, and continuously stir and rub and wash the pods in the tank to accelerate the pectin separation from the pods. The fermentation process takes about 16 to 36 hours, depending on temperature and humidity, at which point malic acid is naturally produced in the tank. Citric acid. Acetic acid. Lactic acid and propionic acid. Interestingly, raw beans themselves contain almost no acetic acid, but the fermentation process of washing can increase the acetic acid concentration of beans, which is beneficial to coffee flavor. These acidic substances can not only inhibit mold parasitism, but also part of the acid fragrance will be mixed into the beans (this is why the washed bean acid taste is heavier). However, samples must be taken at any time to see if the viscous pectin on the pod is removed, and then decide whether to stop fermentation and remove the clean pod. After 36- 72 hours, the beans may overferment, producing too much fatty acid and butyric acid to give off a foul odor, and too much acid will make the coffee too sour, resulting in poor quality beans.