Introduction to the process of harvesting, production and processing from fruit to coffee bean

Introduction to the taste of coffee tree planting environment and variety producing area

Treatment method 2 washing treatment method-1 washing and separating coffee beans: the picked fresh coffee fruit is washed in a pool to separate the ripe fruit from the leaves, sundries, immature fruit and overripe fruit floating on the surface.

Washing method-2 remove peel and pulp: fresh coffee fruit after cleaning is put into peeling machine to remove peel.

Washing method-3 fermentation: because the peeled coffee beans are also covered with a layer of insoluble mucous membrane (also known as "pectin") in water, these coffee beans are piled up for the fermentation process, which quickly decomposes the mucous membranes. make it easy to wash off by water. You can add water to immerse coffee beans in the fermentation tank for wet fermentation, or you can do dry fermentation without soaking. The fermentation time depends on the fermentation temperature, coffee variety, coffee quantity and fruit ripening degree. In most areas, fermentation takes an average of 36 hours.

Washing method-4 washing shell beans: once the fermentation is finished, the washing water must be flowing water, the healthy mature coffee beans will stay at the bottom of the pool, and the defective coffee beans will float on the surface. After the washing process, the coffee endocarp (also known as parchment) still exists.

(1) hand picking

With the exception of Brazil and Ethiopia, most Arabica coffee-producing countries are harvested by hand. Hand picking not only removes ripe bright red coffee, but also sometimes along with immature cyan beans and branches, so these immature beans are often mixed with refined coffee beans, especially when they are refined by natural drying. If these beans are mixed with baking, they will produce a disgusting stench.

(2) shake-down 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.