Introduction to the steps of semi-washing suntan honey in the treatment of coffee and raw beans

Introduction to the steps of semi-washing suntan honey in the treatment of coffee and raw beans

Both coffee-producing countries, South American countries must be the same in the coffee industry, and closely follow the pace of Brazil, the coffee big brother. At the beginning of the birth of pulp solarization, its ideas and even specific operations have spread to other coffee-producing countries with exchanges, among which the most unique and perfect interpretation of pulp solarization is Costa Rica.

In Brazil, flesh solarization is called Pulped Natural;, while in Costa Rica, the same principle of pulp solarization is called Honey/Miel Process, which is also known as honey treatment. Coffee farmers in Central America think that the pulp left on the bean shell is as thick as honey, so they call it honey-treated Miel Process. Like washing and solarization, pulp solarization has become a feasible and high-quality method for drying coffee fruits. In Brazil, which was born in 1990, Brazilians in order to give up the rotten sun-cured coffee that has been criticized for a long time, and unable to solve the problem of using water in coffee washing, finally found another way to combine washing with sunlight to create pulp solarization. The pulp solarization method not only reduces water consumption, but also reduces the effect of exocarp on coffee beans, which is a cost-effective coffee treatment method.

1. Skin/Pulp: the outermost layer of coffee beans is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. For coffee, peel and pulp are important by-products. In some places, people use the peel and pulp of coffee to make tea. People in the industry are accustomed to calling the skin and pulp of coffee "Pulp", while the machine used to remove the pulp is called "desizing machine".

two。 Mucous membrane (Mucilage): under the skin and pulp, a thick layer of mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside.

3. Parchment (Parchment): inside the mucous membrane, a thin film of cellulose surrounds the coffee beans. After drying, the film looks like parchment, hence the name.

4. SilverSkin/Chaff: there is a thinner film inside the parchment that wraps the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind the coffee, you find some silver crumbs in the coffee powder. These crumbs are the silver skins that fail to peel off the coffee beans during baking.

5. Coffee beans: each fruit contains 2 coffee beans (except for a single pod bean Peaberry. The fruit of this kind of coffee contains only one coffee bean. Normally, 5% of each batch of coffee beans is a single pod. Coffee beans can be roasted after drying and treatment.