The difference between Sun-cured and washed Coffee beans introduction to the Grinding scale of Yega Xuefei Coffee Flavor description

The difference between Sun-cured and washed Coffee beans introduction to the Grinding scale of Yega Xuefei Coffee Flavor description

The honey treatment process is vulnerable to pollution and mildew, so it needs to be closely watched throughout the process, constantly turning, and speeding up drying, so as to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product. The popularity of honey-treated coffee beans is largely due to its sweet and thick characteristics, which are very suitable for the production of Espresso in cafes. In recent years, more and more coffee beans are called "Miel Process", and they have also become the preferred material for international coffee contestants, so-called honey treatment (Miel Process in Spanish). It is said to mean the process of making raw beans with a mucous membrane for sun-drying. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional washing method is to wash it off with clean water, but because of the limitation of water resources in some high-altitude areas, this direct drying method is to spread coffee cherries widely on the exposure field for two weeks and sweep them with rakes several times a day, so that coffee beans can be dried more evenly. When dried, the coffee beans are separated from the skin, and the dried pulp and peel are removed by a sheller, then screened and divided into different grades. However, because the drying method needs good weather and site, it has some limitations, so it is rarely used completely. In many places, the combination of drying method and water washing method is used, which is called semi-washing method.

Washed coffee accounts for 35% of exports. Good quality washed coffee is processed with freshly picked fully ripe fruit, picked carefully and closely monitored by professionals. The picked clean coffee beans are pulped on the day of picking, then fermented, washed, dried and peeled. The humidity of processed coffee beans is kept at about 12%. The washing rule has a good mellow taste, a high aroma and a lively sour taste.

Sun-cured coffee accounts for 65% of exports. Mainly picked by families, red coffee beans are placed on cement floors or on high tables to dry to about 11.5% humidity, then peeled and cleaned. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum.