Introduction to the flavor difference between coffee washing honey treatment and sun exposure

Coffee washed honey treatment and sun treatment taste difference Flavor description

A tightly controlled fermentation process increases the acidity of the coffee and is reflected in the final taste of the coffee. However, as long as the coffee is washed immediately after the fermentation process, the taste can be improved and it has a bright sour taste. During the washing process, the skin and pulp of the fruit are separated from the coffee beans by a special desizer. The beans are then fermented in a fermentation tank so that the mucous membrane is no longer slimy. Sugar in mucous membranes will be broken down during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers use a watering system to ferment coffee beans). This method is called the Kenyan method and usually lasts for several days. Deciding when to stop fermentation is extremely important. Once coffee is overfermented, the taste of coffee becomes too sour. Once the mucilage has been broken down, large amounts of water are used to wash it off (wastewater from green bean processing is considered a source of pollution for the coffee industry.) Today, advanced technologies are being developed in many regions to recycle and filter the wastewater generated by this process). Shampoo originated in the 19th century and is also known as "wet processing".

1. Bean selection:

The harvested fruit is placed in a tank of water, and the ripe fruit sinks, while the unripe and overripe fruit float up and can be rejected.

2, drying:

Put the selected ripe fruits on the square for 5-6 days until they are fully dried. At this time, the fruit turns dark brown and has a moisture content of 13%.

3. Shelling:

After drying, the peel becomes brittle and easy to fall off, which can be removed by machine. Enterprise farms usually set up their own shelling factories, small farms are handed over to the processing center for processing.

4. Selection and classification:

Fine farms will identify defective beans manually or by machine and pick them out and throw them away. The manual selection method usually uses a conveyor belt about 1 meter wide, with several female workers sitting on both sides to visually select the bad beans; some good farms even go through several selections until no defective beans are found. Machine selection rules use computers to identify and weed out defective beans, followed by a grading process that divides coffee beans into quality grades according to established criteria, with good coffee going to the specialty coffee market and bad coffee going to the commercial coffee market.

5. Polishing:

Dehusking can only remove the exocarp and endocarp, at this time, the silver film is still wrapped in the outer layer of the seed, you have to use a machine to remove this film. Then, fill the coffee beans into 60KG bags. The weight of bags varies slightly from region to region. Most of them use sacks.