Flavor and taste of sun-washed and washed coffee beans introduction of grinding scale for regional treatment of manor production

Sun and water washed coffee beans

1. Choose beans: if you put the harvested fruit in the water tank, the ripe fruit will sink, while the immature and overripe fruit will float up and can be removed.

two。 Drying: place the selected ripe fruits in the square and expose them to the sun for 5 or 6 days until fully dried. At this time, the fruit turns dark brown and the moisture content drops to 13%.

3. Shelling: after drying, the peel becomes fragile and easy to fall off, and can be removed by machine. Farms run by enterprises usually have their own shelling factories, while small farms are processed by processing centers.

4. Selection and grading: exquisite farms identify defective beans manually or by machine, pick them out and throw them away. The manual selection method usually uses a conveyor belt about 1 meter wide. Several female workers sitting on both sides pick out the bad beans visually. On some good farms, they are even selected several times until the defective beans are not seen. The machine selection rule uses computer identification to remove defective beans. Then, there is a grading process in which coffee beans are divided into several quality grades according to established standards, with good coffee entering the selected coffee market and bad coffee flowing into the commercial coffee market.

5. Polishing: the exocarp and endocarp can only be removed by shelling. At this time, the silver film is still wrapped in the outer layer of the seed, and the film has to be ground off by machine. Then, pack the coffee beans into a bag of 60 kilograms, which can be sold at a price. The weight of bags varies slightly from region to region, most of which are packed in sacks of 60 kg, while Jamaican Blue Mountain Coffee is packed in wooden barrels, with both 30 kg and 70 kg.