The factors affecting the export of coffee beans-- flavor quality

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Drying is the cheapest, simplest and most traditional method of processing coffee beans. The basic three steps are cleaning, drying and peeling. When processing, the harvested fruit should be spread on the cement floor, brick floor or straw mat. Ideally, the fruits should be raked flat in the sun and at regular intervals to prevent fermentation. If it rains or the temperature drops, these fruits must be covered to prevent damage. After about 4 weeks, the water content of each fruit will drop to about 12%, when the fruit is dry. In Brazil, coffee beans at this stage are given a confusing name: coco. At this time, its skin turns dark brown and fragile, and coffee beans can be heard cackling in the shell. The process requires more technology than it seems. Because coffee beans can be overdried, if this happens, they can easily be damaged at the next stage, when they are shelled. On the other hand, coffee beans that are not sufficiently dried are also vulnerable. The next step is to store the dried fruit in the cellar for a while. During this period, the water in fresh coffee beans continues to evaporate. The drying process is the most important stage in the whole process, as it will affect the final quality of coffee beans. Overdried coffee beans can become brittle and lead to many broken beans when peeled. Chopped beans are considered bad beans, while coffee beans that are not completely dry are too wet and can deteriorate easily once bacteria invade. Dried coffee fruits will be stored in special soil piles until they are transported to the mill. Peeling, sorting. Grading and packing, these processes will be carried out there. The outer skin of all dried coffee fruits is removed in the steps performed by the peeling machine. Ninety-five percent of Arabica coffee produced in Brazil is dried, and the vast majority of coffee in Ethiopia, Haiti and Paraguay is also produced in this way. Almost all robastian coffee is produced in this way. This method does not apply in areas where the air is humid or where the harvest season is rainy. After the wet treatment of sun-dried coffee beans, the coffee beans are still preserved in the inner pericarp, which still contains about 15% moisture. The endocarp must be dried to a moisture content of about 11% to ensure that coffee beans are stored in a stable and safe environment. Water content is critical, because if Arabica beans are overdried to a moisture content of 10%, they will lose their original turquoise and their quality will decline. Coffee beans covered with endocarp should be laid flat on the cement floor, slate floor, dry table or plate, which is very similar to the drying method. Mechanical dryers are sometimes used on larger plantations or where Rain Water may disrupt the drying process. Coffee beans are placed in an air-conditioning box and the dry wind blows on the surface of the coffee beans. The drying process can also be done by the sun, and coffee beans should be turned regularly to ensure complete dryness, a process that takes 12 to 15 days. The most important thing is that the endocarp should not be cracked. If the sun is too strong, the coffee beans must be covered. At this point, the whole process is completed, coffee beans become known as "parchment coffee beans (parchmentcoffee)" (because the endocarp of coffee beans is quite like parchment, it is called). In general, coffee beans are kept in this form until the eve of export. Since countries that produce coffee beans need to export coffee beans throughout the year rather than just about three months of harvest, coffee beans should be stored in the form of "parchment coffee beans" in an absolutely stable environment. High temperature is the enemy of coffee beans, and it is easy to damage coffee beans when the humidity reaches 70%. For this reason, "parchment coffee beans" are generally not stored on farms where they are produced (although there is no choice in some places). Coffee beans grown in the highlands should be stored at or near the same altitude as the places where they are grown, as they are particularly vulnerable to humidity. In this environment, Arabica coffee beans should not be stored for more than 12 hours, while Rob coffee beans can be stored for a little longer.