Introduction of Coffee processing by Water washing, semi-washing and Natural drying

Because the quality of the solarization method is not easy to control, there is a half-solarization method. Among them, there are several kinds of transformation, the most frequently mentioned are fruit paste solarization and honey treatment. Some people say that honey treatment is Puiped Natural Process, but we do not refute it, because the two methods are too similar. However, according to Los Lajones Manor, honey treatment is a transformation of Puiped Natural Process because it uses little water.

Honey treatment method:

Coffee honey treatment Honey Process introduction: honey treatment is one of the transformation of Pulped Natural Process, in the peeling process of almost no use of water. After farmers use machines to remove the exocarp of coffee, they usually go directly into the sun-drying process without rinsing. Raw beans are laid flat on the shelf, because the pulp and mucus are very sticky, will be attached to each other or on the shelf, farmers must often hold a shovel to stir hard, it is very hard. The whole process will take 10-12 days, and the moisture content of raw beans will be reduced to about 11%.

In Costa Rica, this method is called Miel Process, and Miel means Honey, so some people call it "honey treatment". When it comes to honey treatment, Cruz of Panama is worth mentioning. he is the owner of Los Lajones Manor, who took the lead in experimenting with honey treatment and helped spread it to neighboring countries. In the past, most Central American countries used water washing, and honey-treated coffee beans had relatively high sweetness and melon and fruit aromas, so they could be sold at a good price, and farmers were quite willing to switch to them. Cruz currently runs two estates, Los Lajones and Emporium, whose products are often winners of the best coffee competitions in Panama. Please refer to the company's website.

Honey treatment hardly uses water and avoids wastewater treatment, which is most helpful to the protection of the environment, and the flavor of coffee is very good, so it is worth popularizing. In the work of Mr. Li Songyuan in Pingtung Coffee Garden (coffee cultivation in Taiwan), there is a detailed explanation of honey treatment, which is worthy of reference for coffee growers.

1. Choose beans: if you put the harvested fruit in the water tank, the ripe fruit will sink, while the immature and overripe fruit will float up and can be removed.

two。 Drying: place the selected ripe fruits in the square and expose them to the sun for 5 or 6 days until fully dried. At this time, the fruit turns dark brown and the moisture content drops to 13%.

3. Shelling: after drying, the peel becomes fragile and easy to fall off, and can be removed by machine. Farms run by enterprises usually have their own shelling factories, while small farms are processed by processing centers.

4. Selection and grading: exquisite farms identify defective beans manually or by machine, pick them out and throw them away. The manual selection method usually uses a conveyor belt about 1 meter wide. Several female workers sitting on both sides pick out the bad beans visually. On some good farms, they are even selected several times until the defective beans are not seen. The machine selection rule uses computer identification to remove defective beans. Then, there is a grading process in which coffee beans are divided into several quality grades according to established standards, with good coffee entering the selected coffee market and bad coffee flowing into the commercial coffee market.

5. Polishing: the exocarp and endocarp can only be removed by shelling. At this time, the silver film is still wrapped in the outer layer of the seed, and the film has to be ground off by machine. Then, pack the coffee beans into a bag of 60 kilograms, which can be sold at a price. The weight of bags varies slightly from region to region, most of which are packed in sacks of 60 kg, while Jamaican Blue Mountain Coffee is packed in wooden barrels, with both 30 kg and 70 kg.

The quality of tanning is not easy to control, and the main risks are as follows:

1. Unstable climate, rainy or cloudy days

two。 If the fruit is exposed to the sun in the square for 5 to 6 days, sundries will easily infiltrate and be eaten by insects.

3. It must be stirred frequently, but it is uneven, resulting in uneven sun exposure.