Introduction to the difference between Coffee Solar treatment process Chart and Water washing method

Introduction to the difference between Coffee Solar treatment process Chart and Water washing method

1. Drying in the sun

The coffee fruits are scattered directly on the drying ground to dry, sometimes with the help of a dryer. When the moisture content reaches 12%, the sun-dried coffee fruit can be stored in the warehouse. Sun-dried coffee fruits have a longer shelf life than those without coffee fruits and parchment (Pulped Natural, Semi-washed)

This method is often called semi-washing (Semi-washed). In fact, there is no water involved in the production process. I don't know who used the word Semi-washed in the first place, so some people translate Semi-washed directly into semi-dry process, which, though not exact, is at least one layer less ambiguous than semi-washing.

Farms that use the washing method must build washing ponds and be able to introduce an endless supply of running 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 to a smooth and clean farm where the washing method is used to build a washing pool and be able to introduce an endless supply of live water. During the treatment, the finished mellow beans are put into the pool, and the coffee beans are washed smooth and clean by the friction of the beans and the power of running water. At this time, the coffee beans are still wrapped in the pericarp with a moisture content of 50%. It must be dried to reduce the moisture content to 12%, otherwise they will continue to be mellow, moldy and rotten. The better treatment is to use sunlight to dry, although it will take 1-3 weeks, but the flavor is very good and very popular. In addition, machine drying is used in some places, which greatly shortens the processing time and makes the flavor inferior to that of sun-dried coffee.

In the case of proper sun treatment, there will be higher sweetness and various ripe fruit flavors. When the coffee fruit is dried, it will be separated from the dried pericarp, pulp and endocarp.

After getting rid of the peel, the sun treatment is also a particularly time-consuming place, which requires coffee farmers to manually screen and pick out defective beans. Of course, drying in the drying field is also a risky way, because if it is not handled properly, the whole batch of coffee fruit will be destroyed. To reduce risk, smart coffee farmers also use African beds as a drying method to better dry coffee fruits and reduce spoilage. Happy coffee growers pick relatively ripe coffee cherries from trees and pour them into a pool filled with water for the first screening, which is the same as washing. After the screening is completed, it is sent to the drying ground for drying and fermentation for about a month. During this month, the coffee fruit needs to be constantly turned and observed in order to prevent the coffee fruit from excessive fermentation or even spoilage.