Green coffee beans semi-washing treatment method planting process growth environment introduction

Green coffee beans semi-washing treatment method planting process growth environment introduction

Coffee is either dried naturally on the patio or by machine, or both. The treatment method is to spread the coffee cherries widely in the exposure field for two weeks, and sweep them several times a day with a rake to make the coffee beans dry more evenly. When dried, the beans are separated from the outer skin, the husked flesh and skin are removed by a huller, and then screened and classified into different grades. Both washing and drying produce the best quality coffee. Washable coffee generally has a distinct acidity and consistent flavor; dry coffee has a lower acidity and a more varied flavor. Colombia, Kenya, Costa Rica, Guatemala, Mexico, and Hawaii all use the water wash method. Countries including Brazil, Ethiopia, and Indonesia produce most of their coffee using the dry process. Coffee sifting and grading is determined by the size and consistency of the beans, as well as how many defective beans are in a pound of beans. Just like the best wines, specialty coffee is carefully processed and selected during production, as can be seen in the quality of the beans, because the product has unique characteristics that represent the origin, climate and grower's drying method: mild acidity and mild bitterness. Brazil, Ethiopia and Yemen use it. Cons: Weather-sensitive, defective beans and foreign matter mixed in. Coffee cherries that have been picked include just ripe, over-ripe, and under-ripe, all mixed together. If these coffee cherries are not treated separately, the quality of the coffee beans obtained is really unacceptable, because there are many impurities with poor taste. Therefore, these coffee cherries must be washed first and placed in a large tank full of water to prepare for preliminary classification. The best coffees have a higher density, so they sink into water. Over-ripened coffee cherries surface and are easy to classify. Remove the outer pulp from the coffee cherries and soak them in a large tank full of water. After fermentation, washed coffee will have a distinctive clear flavor. After fermentation, the beans are washed with water, then drained and dried in the sun or by machine. Finally, remove the skin and silver skin with a hulling machine, and then screen and divide the raw coffee beans into different grades. Remove the skin with water, and then dry them. This is a relatively new and rare method. This method is only suitable for certain areas in certain countries, where there is a long drying period. The coffee produced by this process is sticky and the slime is not removed as it ferments in the tank. Therefore, the coffee produced by this semi-washing process contains the characteristics of both washing and drying methods. The acidity, sweetness, flavor, and aroma of this coffee are quite good; the disadvantage is that the coffee does not taste as strong as coffee produced by pure drying or washing