Coffee Solarization and Washing Flavor Description Taste Manor Region Variety Introduction

Coffee Solarization and Washing Flavor Description Taste Manor Area Variety Introduction

This method is extremely common in Brazil. Natural washing is very similar to water washing, except that natural washing removes the mucous membrane from the coffee surface with a high-pressure washing machine, thus skipping the fermentation process. Several green coffee processing companies in Brazil and Colombia have patented the method and become local natural water processing monopolies. This method uses much less water than shampoo, so some people are accustomed to calling it "Semi-Dry". Since coffee beans are not fermented, there is no (or only a very low) risk of fermentation, and the overall quality of coffee is more constant. Unfortunately, coffee tends to be bland because it is not fermented. Therefore, growers do not use natural washing methods for ultra-high quality coffee seeds. Most green bean purchasing companies also rarely buy coffee that has been processed by natural washing

Washing method: the use of washing and fermentation methods to remove the peel pulp and mucosa. This method is also known as "Fully washed". Shampoo is the most common way to treat Arabica coffee beans in most of the world's coffee-producing countries. In some areas, advanced high-pressure washers are used to clean the skin, pulp and mucosa of coffee beans, so fermentation is no longer required. This method of treating coffee beans with a high-pressure washing machine is called Pulped Natural. This method of treatment is the simplest. The fruit begins the sun drying process without treatment after picking. This is the oldest treatment in existence. This method is still used today in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water is scarce. The drying process usually lasts about 4 weeks. The treatment must be very careful to ensure that the coffee does not lose any flavor. Natural solarization requires an extremely dry local climate. In some areas, people use dryers to assist in the drying process of coffee fruits (the hot air of the dryer can speed up the drying process and help people control the drying degree).

Natural solarization preserves the fruity aromas of the coffee fruit. When you taste this coffee, you will find that the coffee is full of fruit aroma and the taste is brighter. After drying, special machines are used to remove the outer crust. This process is called Dry Milling.