Introduction to the characteristics of Coffee Bean Flavor description by Brazilian Coffee Machine picking method

This method is to hit the ripe fruit or shake the coffee branch with a random stick, so that the fruit falls and accumulates into a pile. Larger estates use large harvesters, while small and medium-sized farms harvest with a sea of people mobilized by the whole family. This method of shaking the fruit off the ground is easier to mix with impurities and defective beans than the hand-picking method, and beans from some places can be stained with a strange smell or fermented because the ground is wet. Producers of Robusta coffee beans such as Brazil and Ethiopia are mostly harvested in this way.

Countries harvested by shaking and falling method also adopt natural drying method to refine coffee beans. Coffee blossoms in spring, bears fruit in summer and harvests in winter, so it is very difficult to harvest and dry in places where there is no clear distinction between drought and rainy seasons. in the rainy season, it is impossible to use natural drying. Therefore, coffee is suitable for growing in areas with early and rainy seasons.

80% of Brazilian coffee is dried, and the remaining 20% is semi-dried and washed. Its coffee flavor characteristics are different, but high-quality coffee slightly tends to be semi-dried.

The drying method is a way to directly enter the drying process after rough selection of the harvested coffee cherries and take out the raw beans after shelling. It is a traditional Brazilian method, and the Japanese are also very familiar with it, and it can also be said to be the origin of Brazilian coffee.

Spread the freshly picked fruit on the sun field for a week or two until the fruit crackles and dries naturally. After that, the dried pulp, endocarp and silver peel are removed by a sheller.

In the semi-drying method, the harvested coffee cherries are roughly selected and stirred by a blender to remove the pulp, enter the drying process, and take out the raw beans after shelling.

The immature coffee can be removed by stirring in a blender. Therefore, compared with the drying method, the semi-drying treatment can improve the accuracy and reduce the difference caused by coffee plants.