Introduction to the treatment of Coffee Raw Bean by Coffee Refining

The red wine treatment method is named from its treatment process, and the red wine flavor treatment method is named from its treatment results-full alcohol thickness, red wine fermentation flavor, low acidity and excellent sweetness. (The result is a more full-bodied, slightly winey, sweeter coffee with less acidity.)

So what is the process of "red wine flavor treatment"? In fact, the treatment of Winey is strictly similar to that of solarization, or "efficient solarization". Pick the fully ripe coffee fruit and use industrial wind equipment to increase the air flow in the coffee bean drying space and accelerate the fruit drying.

If the above factors related to fermentation can be controlled, the treatment process can be scientifically controlled according to the characteristics of coffee beans and their own needs. In his book long live Taiwan Coffee, teacher Han Huaizhong recorded some attempts and breakthroughs in the post-processing of Taiwan coffee in the past two years. I have asked Mr. Han about the advantages and disadvantages of the two methods of "changing varieties" and "doing later". (of course, if it is a good variety plus good treatment is the most ideal state.) compared with the two, post-processing is cheaper, less risky and more effective.

Let's go back to the subject of wine handling. SaSa selected Rume Sudan from Las Nubes, Columbia, referred to the fermentation process of wine treatment, put the coffee fruit in a sealed metal container for anaerobic fermentation, and purposefully controlled the PH value in the fermentation process, the type and number of bacteria involved in the fermentation and other factors to create the champion flavor in the cup. If this process of controlling fermentation is named "red wine treatment", then the winey treatment in Panama and Guatemala in the last two years should be called "red wine flavor treatment" more appropriately.