Introduction to the characteristics of fermentation treatment of coffee bean red wine, sun treatment and water washing treatment

Introduction to the treatment of coffee beans

Each region has its own climate change, so the coffee beans in each region have their own characteristics, but to sum up, Guatemalan coffee has a mild and mellow overall texture and elegant aroma. and with similar fruit acid and other hot and pleasant acidity, it seems to be the aristocratic New Oriental producing area in coffee, which is located in the easternmost part of Guatemala. Unlike Antigua, which is less than an hour's drive from the capital, New Oriental has to drive straight to the easternmost border with Honduras. Plan del Guayabo is located next to the Volc á n de Sucht á n volcano, which means "guava plain" in Spanish. It is named because of the large number of guava trees planted locally. The estate is owned by Benjamin Donado (Mr. Benjam í n Donado). The Donado family has been engaged in coffee production since 1990 and has been producing coffee for more than 20 years. Last year, a small amount of washed SL28 was produced in the guava plain, but this year, in cooperation with traders, new batches of sun-dried wine with unique flavor have been added. When cooperating with traders in this series, we have also communicated on the spot about the harvest standards and sun treatment methods (such as turning and drying days). From the results, it can be said to be a very happy harvest. In particular, the SL28 variety is still a rare variety in Central America, SL28 species, which originated from Lake Tanganyika in East Africa, was found in 1931. The leaves are broad and reddish, which can adapt to the high altitude environment, and have excellent drought and disease resistance. The yield is also higher than the traditional tree species, and the flavor performance is also unique. Wine sun flavor: pineapple, cantaloupe, dried apricot, sugared lemon peel, Bordeaux wine, green tea and cinnamon spices, full of sweetness and smoked plum aromas

The common way to treat coffee beans is to insolate.

1. Solarization method

Also known as drying treatment, is the oldest coffee bean treatment, direct exposure of coffee fruit, but high-quality sun beans must be constantly stirred to avoid mildew, is a higher concentration and labor of coffee bean treatment.

Flavor characteristics: strong fruit flavor (such as blueberries, strawberries, tropical fruits, etc.), thick taste

two。 Coffee bean washing method

Before the drying process, the pulp of the outer layer of coffee beans is removed by machine, and then fermented with water to remove the sticky pectin. But this kind of coffee bean treatment gives rise to the environmental protection problem of a large amount of waste water.

Coffee bean washing method flavor characteristics: acid quality up, high complexity, high cleanliness (no negative taste), refreshing taste.

3. Honey treatment

Remove the peel and pulp of coffee and retain part of the pectin layer, while the amount of residual pectin layer determines the color and taste of processed raw beans: White honey, yellow honey, red honey, black honey, but the amount of pectin retention is not an absolute factor. it has something to do with dryness.

Flavor characteristics: high sweetness, thick and full taste.