Introduction to the treatment methods of different varieties of coffee bean red honey

Introduction to the treatment of coffee beans

Generally speaking, washed coffee beans are bluish green, and due to layers of screening, the beans are very beautiful and have a clear and bright sour taste. Guatemala, Colombia, Blue Mountains, Kenyan, Java and Panama coffee beans are all washed beans. Washing is used in Latin America with the exception of Brazil. Many boutique coffee beans will choose this treatment. However, the water washing method needs more capital and energy investment in the treatment process, and the cost is high, and it needs a lot of water resources for the treatment of coffee berries. This method is developed on the basis of washing. The first step is the same as washing. When the fruit turns red, it is picked and put into the pool. The immature fruit floats and the ripe coffee fruit sinks. Remove immature coffee berries in this way. Then remove the silver peel of the ripe coffee berries with a special machine, spread the berries on the ground, dry them and then wet them, and finally use a special machine to grind off the dried flesh and take out the coffee seeds. These are raw coffee beans that have been semi-washed.

The advantage of this raw coffee bean treatment method lies in: on the one hand, it saves water, on the other hand, it avoids mildew in the fermentation process and other problems that are not conducive to the quality of coffee beans. Mantenin produced in Indonesia is mostly semi-washed. Brazil has also used semi-washing in recent years, and Brazil is the only country in the world that has both sun, water and semi-washing treatments.

The most traditional way to treat raw coffee berries of imported coffee beans is Natural Processed coffee, also known as Dry Processed coffee. This is the most energy-saving way to treat raw coffee beans. This method is to sift the picked red fruit first, remove branches, soil and other sundries, and the immature coffee fruit will be removed on the sieve. Then put the coffee fruit directly on the concrete floor or viaduct bed (Indian raised beds) to dry. In the process of drying, it is often necessary to turn the sun manually to prevent hardening and mildew. Until the moisture drops below 12%, it usually takes nearly a month, and then is sent to a special machine to force peeling and shelling.

Imported coffee beans treated in this way are often defective and unattractive. Beans dried in the sun are often made of foreign bodies or stones. The flavor of the beans treated by this method is more complex, but it has the taste of the sun, the fruit flavor is very strong, and the consistency is better than the washing method. General Brazilian beans as well as Mantenin and mocha are typical sun-treated coffee beans. Basically all robusta coffee beans are treated in the sun.