Specifications of coffee beans what are the coffee farms?

A. Washable/non-washable

Washing type: In the sink, after rubbing with water flow and utensils, remove pulp and colloid and dry, called washing type coffee beans, its quality is uniform.

Non-washing type: After natural drying in sunlight, remove the pulp and peel with a shelling machine, and its quality is unstable.

B. Flat beans/round beans

Coffee fruit is composed of two oval seeds facing each other. One side of the joint is a flat joint, called a flat bean. But there is also a round seed, called round beans, which taste no different. Ripe and red coffee cherries have multiple structures. In the middle is the precursor of coffee beans, light green seeds.

Generally speaking, coffee fruit is composed of two oval seeds opposite each other. The other side of the joint is a flat joint, so it is called flat beans. But there are also ones that consist of a round seed and taste no different.

C. Size of coffee beans

Filter number (mesh no.)

pingdou

20~19 extra large, 18 large, 17 quasi-large, 16 ordinary, 15 medium, 14 small, 13~12 extra small

round bean

13~12 large, 11 quasi-large, 10 ordinary, 9 medium, 8 small

D. Elevation

According to the elevation of the cultivated land, it can be divided into three, four and seven grades. Generally speaking, upland beans are of better quality than lowland beans, and because of increased freight costs, prices are higher.

Grade Name Elevation (m)

1. Special grade beans 1.500~, 2. High grade beans 1.200~1.500, 3. Medium grade beans 1.000~1.200, 4. Special grade washed beans 900~1.000, 5. High grade washed beans 760~900, 6. Super grade washed beans 610~760, 7. Excellent washed beans ~610

E. Quality

According to statistical methods, the type and quantity of dopants contained in a certain amount of samples are converted into a percentage of "defect number" to determine the basis of quality class. The smaller the number of defects, the higher the quality.

F. Taste

Brazil, Haiti, Kenya, Sayi and other countries have their own taste test methods, after taste testing before export.

From harvest to shipment

coffee beans

Coffee beans

After harvest, the fruit must be removed from the outer skin, pulp, endocarp and silver skin before being shipped to the market. There are two methods: drying (also known as natural method or non-washing) and washing. The dry method is simpler.

First of all, just picked fruit will be widely spread in the sun field for a week or two, until the fruit issued a cracking sound so far, natural drying.

After that, the husker removes the dried pulp, endocarp and silver skin.

Coffee beans refined in this way are slightly sour and bitter. Almost all coffee beans grown in Brazil, Ethiopia, Yemen and other places are obtained in this way. The disadvantage of this method is that it is easily affected by weather and easily mixed with defective beans and other impurities. Therefore, it must be carefully screened.

Another method is washing, that is, the harvested fruit is placed in a flowing tank, after removing the floating fruit, the skin and pulp are removed by a pulp remover. Then put it in the sink and remove the floating pulp. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the colloid on the surface of the fermented coffee beans. After washing with water, drying for several days, drying with a machine, and finally removing the endocarp with a huller, it becomes a raw coffee bean that can be used as a commodity.

Washable coffee beans, color is more beautiful, and impurities are also less. Colombia, Mexico, Guatemala and other countries about 70% of the production of this method.

Sometimes in the fermentation process, if not handled properly, it may emit fermentation odor and its characteristic sour taste; but if handled properly, all kinds of beans can emit their unique coffee aroma.

In order to be able to reach the destination intact, raw coffee beans are packed into sacks and placed in special containers for remote merchant ship travel.