Description of Flavor and Flavor of Fine Coffee Bean berry

Coffee bean picking process

As far as picking coffee beans is concerned, there are two ways. One is picking in pieces, that is, picking all the beans in the garden at once, and the other is picking selectively, that is, picking only the ripe red berries at intervals of 8 to 10 days, so you need to pick more times in the garden. Compared with the former method, the latter method is labor-intensive and expensive, and is generally used only for Arabica coffee beans, especially those that need to be washed.

The number of coffee beans picked depends on a variety of factors, the most obvious being the height of the trees and the layout of the farm or plantation. The average farm can pick an average of 50 to 100 kilograms a day. But only 20 percent of these beans are real coffee beans, so the average picker can only pick 10 to 20 kilograms of coffee beans a day. Coffee beans are in bags with a standard mass of 45 to 60 kilograms. As a result, it takes some workers three to six days to fill a bag.

It has been calculated that the cost of harvesting a plantation or farm is half of the total cost of the year. In Brazil, people have tried many times to reduce these costs by mechanical picking. The machine shakes coffee branches across the coffee tree so that the berries that are loosened by ripeness will fall into the funnel. But this can only be done in places where natural conditions are better, and they need to be adjusted first, because the machine can only be used where trees can be planted in rows and rows straight. Afterwards, you also need to check the mechanically picked coffee beans and practice the leaves and branches that fell in the funnel. Picking in this way is still troublesome.

This method is mostly used for lower-grade coffee beans and is still widely used in Brazil, Ethiopia, Congo, Indonesia, Yemen and other places.

The washing method is also called wet treatment: after the outer pulp of the coffee fruit is removed by the pulp separator within 12 hours after the coffee is picked, the coffee beans are soaked in a large cement tank filled with water to separate the fruit. The coffee beans are then pasted in the fermentation box for about 12-36 hours, containing 15% water after fermentation, and the fermented coffee beans are washed clean with clean water. The coffee beans are dried in a dryer or dried in the sun, and the coffee beans are called "parchment coffee beans", waiting for export.

Fresh fruit-soak soft-remove exocarp-ferment the coffee fruit with pulp in the fermentation tank-rinse the pulp gum with water-dry the coffee fruit with endocarp-remove the endocarp with a peeling machine-polish the seed coat-coffee raw beans

Advantages: coffee beans have stable quality, beautiful color and less impurities

Disadvantages: the processing cost is too high and requires a lot of water.

Note: generally used for higher quality Arabica coffee beans, such as Blue Mountains, Colombia, Mexico, Guatemala, etc.