Coffee sun treatment which kinds of coffee beans are suitable for sun treatment

A brief introduction to the treatment of Coffee beans-- Solar method

Tanning is a traditional method for the initial processing of coffee beans, and at present, almost all coffee-growing countries such as Ethiopia and Yemen still use solarization to treat raw beans.

Sun treatment will first identify sunken beans in the sink, that is, ripe or half-ripe beans are spread in the drying farm for natural drying. The specific time depends on the local climatic conditions, which usually takes two to four weeks. When the moisture of the coffee bean is reduced to 12%, then use a sheller to grind off the hard pulp and silver skin.

The sun treatment has a very high requirement on the climate, and if you encounter a rainy day in the sun, it will make the beans moist and moldy. When drying raw beans in the sun, the color is yellow, and the center will be brown after baking, rather than the white of washed beans. Sun beans have relatively better sweetness and mellow thickness, while less sour taste, but the quality is more unstable, there will be greater fluctuations. Due to the low cost of tanning, it is widely used not only in Ethiopia and Yemen, but also in Robbins grown in Africa and Indonesia.

Yega Xuefei is a small town in Ethiopia at an altitude of 1700-2100 meters above sea level and is also synonymous with Ethiopian fine beans. Since ancient times, it is a piece of wetland in Ethiopia. [Yega] means [settle down]. [Xuefei] means [wetland], so [Yejasuefi] means [let's settle down in this wetland]. Most of Yega Xuefei's beans are washed, but there are also a small number of excellent beans that can be treated in the sun. The cost of sun treatment is much higher than that of water washing treatment, because it takes manual time to constantly turn the red coffee fruit to enhance the attractive fruit aroma and mellow thickness.

Coffee insolation (Coffee Solar treatment) the treatment of sun-baked coffee | A brief introduction to the treatment of coffee beans and raw beans

Yimutian boutique coffee farm in Yunnan.

Flavor introduction: if the washed Yega Chuefei has charming citrus, jasmine, lemon and other fragrances, the entrance of coffee is in full bloom ~ the sun Yega is more like a fruit bomb that explodes after the entrance, bold, wild, fruit-flavored syrup-like sweetness and mellow thickness in addition to its own citrus lemon aroma, blueberry and strawberry wine is amazing! The flavor is really more charming than washing Yega! even people who drink coffee for the first time can taste it directly without sugar or milk.

It is no exaggeration to say that Sun Yega knows her potential as soon as she smells raw or cooked beans.

This batch of Sun Yega got a high score of 90.2 in the SM Cup test.

In order to make it easy to check, I have made a rough translation. Can I read English or take English as the standard?

Coffee tanning method

2011-06-22 21:48 release: edt001 Source: Internet Click: times

Introduction: coffee beans after harvest must enter the processing program immediately, otherwise they will begin to ferment and produce peculiar smell. There are two kinds of treatment methods: "sun method" and "water washing method". The beans of the sun method have a complete natural mellow taste, gentle aroma and more glue.

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste. Mellow taste is an important condition of espresso, which will produce a mellow and smooth feeling as strong as wine. Espresso lovers can increase the weight of sun-dried beans; water-washed beans are as clean as clear wind chimes because of less miscellaneous smell. In addition, washed beans have a good sour taste, which is the main source of sweetness in espresso.