Introduction to the characteristics of taste grinding degree of coffee bean varieties described by natural washing method

Introduction to Natural Wash Coffee

After washing, coffee beans are still wrapped in the endocarp at a moisture content of 50%, and must be dried to reduce the moisture content to 12%, otherwise they will continue to mellow and rot. The better treatment is to use sunlight drying, although it takes 1 - 3 weeks, but the flavor is excellent and quite popular. In addition, some places use machine drying, greatly shortening the processing time, so that the flavor is not as strong as the sun-dried coffee mucosa adhesion, and not easy to remove, must be placed in the tank for about 18-36 hours, so that its alcohol, and decomposition of mucosa. There are two methods of fermentation, wet and dry, as the name suggests, the former with water, the latter without water. During the alcoholization process, the seeds and internal pulp undergo special changes, which is one of the most important steps in the washing process to affect coffee flavor. Some farms add hot water or alcohol to speed up the process, which negatively affects quality and is not popular with specialty coffee lovers.

Farms that use water washing must build water washing tanks and be able to introduce an endless stream of fresh water. When processing, it is to put the beans into the pool, move back and forth, and use the friction of beans and the power of running water to wash the coffee beans to smooth and clean.

Good coffee, we think, at least 60% depends on the quality of coffee beans, different tree species different geographical conditions, different processing methods, for the final performance of the taste is also "pull a hair and move the whole body".

In the treatment method can be divided into washing treatment method, semi-washing treatment method, solarization treatment method, honey treatment method and nearly two years into the market, also tends to mature anaerobic fermentation treatment method (also known as "red wine treatment method").

What is the treatment method? What is the meaning of its existence?

Perhaps we can get the answer from a transportation perspective:

Coffee as a crop, when picking water content is quite high, in addition to the pulp itself sugar, peel more or less will have yeast, too long shelf will make coffee fruit fermentation, moldy, affect the taste of coffee performance, but also a lot of health problems.

In fact, the processed coffee rice (i.e., coffee with only the coffee seed skin removed) is only 1/5-2/5 of the weight of the coffee berry. From the perspective of storage, transportation and commercialization, it is obvious that the processed dried coffee beans can produce longer and higher profits.

Water washing is one of many solutions.