The difference between Ethiopian and Indonesian coffee beans p introduction to the taste of varieties

The difference between Ethiopian and Indonesian coffee beans p introduction to the taste of varieties

Representative countries: Guatemala, Costa Rica, Savaldo and other Central American countries.

The higher the altitude of the origin, the better the quality of coffee. Because of the low altitude and hot climate, coffee trees grow faster and absorb less soil nutrients, so the taste of coffee is poor.

Those growing at 1375m to 1524m are extremely hard beans (SHB); those growing at 915m to 1375m are high hard beans (GHB); those growing at 610m to 915m are called HB; those growing at 300m to 1000m are called Pacific grade (Pacific).

Representative countries: Brazil, Indonesia, Ethiopia, Cuba, Peru, etc.

The method is to randomly take 300g samples and put them on black paper, and different defects correspond to different points, such as 1 point for 1 pebble, 5 points for 1 big pebble, 1 point for 5 broken beans and 1 point for 5 pest beans. Finally, it is graded according to the accumulated defect score, the highest level is NY2 and the lowest level is NY8. Indonesian coffee beans are divided into 6 grades, Gr1~Gr6, and Ethiopia coffee beans have the highest level of Gr2.

Most of the people who use this classification are South American countries. I don't know what Ethiopia and Indonesia are doing.

No matter how the coffee beans are treated, they should be ground and polished before export to remove the residual silver skin and make the surface of the coffee beans smooth and bright. After this process, the coffee beans will be bagged, loaded on the ship, and begin their ocean voyage. The biggest difference between washing and drying is that the skin and flesh of the coffee are removed first. Washing should be carried out within 12 hours after coffee picking to prevent the pulp from sticking to the coffee beans. First of all, people rinse the coffee fruit with clean water to remove soil and impurities from the surface. Then throw the coffee fruit into a huge sink, and the ripe fruit will sink to the bottom and separate from the floating immature fruit. The underwater fruit is thrown into a separator, where the coffee fruit is crushed so that the silver-skinned coffee beans are separated from the fruit. The next step is to remove the slimy pulp from the silver skin by fermentation. The fermented coffee beans are still covered with silver skin and contain 15% moisture, so they have to be dried. After the drying process, the coffee beans are called "parchment coffee beans" (Parchment coffee). In this form, the coffee beans will be maintained until the eve of export under strict temperature, humidity and even altitude. For coffee beans that are about to be exported, use a peeling machine to remove their dried silver skins. Coffee beans treated by washing can keep the original taste of beans, and Arabica beans with high quality are usually treated by this method.