Introduction to the process of washing coffee beans with honey in the sun

Coffee treatment

Water washing is the most popular treatment method at present, and most boutique coffee beans will choose water washing method. Washing coffee refining process: harvesting → storage tank (removal of impurities and immature beans) → pulp removal machine (removal of pulp and impurities) → fermentation tank (removal of mucous membrane attached to endocarp) → washing pool (selection of light and hard beans) → sun drying field (or dryer) → sheller (removal of endocarp) → grading (electronic bean selector or hand selection, screen, etc.) → outlet 1.3 semi-washing method

Semi-washing, also known as "honey treatment", is a compromise between drying and washing, eliminating the need to ferment coffee fruits. Harvest → storage tank (remove impurities and impurities) → pulp removal machine (remove pulp and impurities) → washing pool (select light and hard beans) → sun field (or dryer) → sheller (removal of endocarp) → classification (electronic bean selector or hand selection, sieve, etc.) the quality of → export honey treatment is stable but not as good as water washing treatment. This method of processing coffee beans by honey treatment has recently been sought after by coffee lovers. It has a sweet taste and is rich in Crema. It is suitable for extracting Espresso from the base of Italian coffee. The advantage is that it can restore the flavor of coffee beans, the coffee is more sweet, and the taste of red wine is outstanding. The disadvantage is that coffee beans are very vulnerable to contamination and mildew during the drying process after the exocarp of coffee berries are removed.

1. Select beans: put the harvested fruit in a water tank and soak for about 24 hours. At this time, ripe fruit will sink, while immature and overripe fruit will float up and can be removed.

2. Remove the pulp: use a machine to remove the fruit and pulp, leaving only the coffee beans wrapped in endocarp. At this time, there is a layer of mucous membrane on the outside of the beans, and the process of washing is to wash this layer of mucous membrane.

3. Fermentation: the adhesion of the mucous membrane is very strong and it is not easy to remove. It must be placed in the tank for about 18-36 hours to ferment and decompose the mucous membrane. There are two methods of fermentation, namely wet fermentation and dry fermentation. As the name implies, the former adds water and the latter does not add water. In the process of fermentation, the seed and internal pulp will produce special changes, which is a step that most affects the flavor of coffee in water washing. Some farms add hot water or enzymes to speed up fermentation, which has a negative impact on quality and is not popular with selected coffee lovers. Sigri, a famous coffee farm in Papua New Guinea, prides itself on its unique washing method. Their fermentation period lasts for 3 days and is washed with clean water every 24 hours, so they can produce delicious Sigri Coffee.

4. Washing: farms that use the washing method must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the fermented beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean.

5, drying: after washing, at this time, the coffee beans are still wrapped in the pericarp, the moisture content is up to 50%, must be dried, the moisture content is reduced to 12%, otherwise it will continue to ferment, mildew and rot. The better treatment is to use sunlight to dry, although it takes 1 to 3 weeks, but the flavor is very good and very popular. In addition, some places use to stimulate drying, greatly shorten the processing time, so that the flavor is not as good as sun-dried coffee. The Sigri Farm mentioned above uses the hot equatorial sun to dry coffee beans. No wonder its Sigri Coffee has won quite a lot of praise in the selected coffee market.