Flavor description of sunburned Kaduai Coffee beans introduction of Grinding scale varieties in Taste producing area

Flavor description of sunburned Kaduai Coffee beans introduction of Grinding scale varieties in Taste producing area

The sun drying method is also called "natural drying method" because it uses natural sunlight to dry the fruits and raw beans of coffee. Due to the use of artificial and natural treatment methods in the process, the sun-cured beans look irregular and unflattering in appearance. 1. Choose beans: put the harvested fruit in the water tank, and the ripe fruit will sink, while the immature and overripe fruit will float up and can be removed. 2. Drying: put the selected ripe fruit in the square for 5-6 days until it is fully dry. At this time, the fruit becomes dark brown, moisture content 13% 3, shelling: the dried peel becomes fragile and easy to fall off, and can be removed by machine. Farms run by enterprises usually have their own shelling factories, while small farms are processed by processing centers. 4. Selection and grading: delicate farms will identify defective beans manually or by machine, pick them out and throw them away. Manual selection usually uses a transmission belt about 1 meter wide, with several female workers sitting on both sides visually picking out bad beans, and some good farms are even selected several times until defective beans are not seen. Machine selection rules use computers to identify defective beans, followed by a grading process that divides coffee beans into several quality grades according to established standards. Good coffee enters the selected coffee market, while bad coffee flows into the commercial coffee market. 5. Polishing: the exocarp and endocarp can only be removed by shelling. At this time, the silver film is still wrapped in the outer layer of the seed, and the film must be ground by machine. Then, pack the coffee beans into a bag of 60KG. The weight of bags varies slightly from region to region. Most of them use sacks.

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.

Water content

The water content of washed coffee is 12% 13%, while that of dry coffee is 11% 12%. General coffee beans show different colors due to their different water content, with higher water content being green or cyan, and less brown or near white. Therefore, the washed coffee beans show a darker green.

How to tell whether coffee beans are insolated or washed?

Is the silver skin in good condition?

In the process of processing, the washing method usually removes the silver skin from the coffee beans, showing a special luster, but the law of drying and refinement only takes off the coffee shell, and the silver skin is still intact.

How to tell whether coffee beans are insolated or washed?

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Baking degree

Different processing methods use different degrees of baking, the effect is also different. In general, if the water-washed coffee beans have not been deeply roasted, the residual silver skin of the central line still exists. Although the silver skins of dry coffee beans are intact during processing, they are all gone after baking. The deeper the roasting, the darker the coffee beans.