Introduction to the flavor description of the differential treatment process of sun-cured and washed coffee beans
Introduction to the flavor description of the differential treatment process of sun-cured and washed coffee beans
The so-called honey treatment (Miel Process in Spanish) is said to refer to the process of making raw beans by sun-drying with mucous membranes. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the limitation of water resources in some high-altitude areas, there is this way of direct drying.
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 their sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, more and more coffee beans are called "Miel Process", and they have also become a favorite material for international coffee contestants.
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.
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Introduction of grinding scale in taste producing area of Ecuadorian coffee with characteristic flavor description method
Ecuadorian coffee beans feature c well-known brands in South America, Ecuadorian A-grade coffee, with a large state-run seed value garden; 100% from the natural vegetation zone of 1300-2000 meters highlands, popular in Europe and the United States, and taste the exquisite world-class Arabica Arabica flavor at supermarket prices. ES Coffee is a clean organic coffee grown on the slopes of the Andes in Latin America. It's 100%.
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Introduction to the flavor description of the differential treatment process of sun-cured and washed coffee beans
Taste description of the difference between sun-cured and washed coffee beans the so-called honey treatment (Miel Process in Spanish) is said to refer to 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 method of washing is to wash it off with clean water, but because of the water resources limitations of some high-altitude areas.
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