Which is better, the water system or the sun-dried coffee beans? Introduction to the process of flavor description of treatment method

Which is better, the water system or the sun-dried coffee beans? Introduction to the process of flavor description of treatment method

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about 4 weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of dryness.) farms that use water washing must build washing ponds and be able to introduce an endless supply of live water. During the treatment, the mellow beans are put into the pool and passed back and forth, using the friction of the beans and the power of running water to wash the coffee beans until smooth and clean. This method is very common in Brazil. The natural washing method is very similar to the water washing method, except that the natural washing method uses a high-pressure washing machine to remove the mucous membrane of the coffee surface, thus skipping the fermentation process. Several raw coffee processing companies in Brazil and Colombia have patented this method and have become local natural water system processing monopolies. The water consumption of this method is much lower than that of water washing, so some people are used to calling it "semi-drying (Semi-Dry)". Because there is no fermentation, coffee beans do not exist (or only have a very low risk of fermentation), and the overall quality of coffee is more constant. Unfortunately, the taste of coffee tends to be flat because it is not fermented.

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.