The difference between semi-washing and half-sun treatment Coffee Bean Flavor description introduction to Manor

The difference between semi-washing and half-sun treatment Coffee Bean Flavor description introduction to Manor

The most sensible and practical way is to classify them into three major coffee growing areas in the world: Africa, Indonesia and Central and South America. Generally speaking, coffee grown in the vicinity has similar characteristics. If a particular bean is out of stock, the manufacturer and buyer of the comprehensive product will usually look for a nearby country. The comprehensive product maker will say: I want to use a "medium" one. This means light, delicious, vibrant Central American beans. Or maybe it would be more interesting to add "Africa". Africa is a land full of game beans; for example, "Indonesia" is used as the foundation. Because no other bean has such a powerful and full taste.

After taking out the sticky pods of the red fruit, move them into a large sink, followed by the most important washing and fermentation to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with all kinds of bacteria in the tank, decompose the pectin and wash the pods in the tank to accelerate the pectin to break away from the pods. The fermentation process takes about 16 to 36 hours, depending on temperature and humidity, when malic acid is naturally produced in the tank. Citric acid. Acetic acid. Lactic acid and propionic acid. Interestingly, the raw bean itself contains almost no acetic acid, but the fermentation process of washing treatment can increase the acetic acid concentration of the bean, which is beneficial to the flavor of coffee. Not only can these acids inhibit mold parasitism, some acid elves will also be mixed into beans (which is why washed beans taste so sour), but samples must be taken at any time to see if the sticky pectin on the pods is clean, and then decide whether to stop fermentation and take out clean pods. Once it exceeds 36Murray for 72 hours, it may ferment too much, produce too many fatty acids and butynic acid and give off a foul smell, and the beans mixed with too much acid will also make the coffee too sour. Yu is an inferior bean and the Brazilian coffee fields are endless, and most of them are harvested by machinery to meet the economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. In about two to three days, with the help of the natural force of the sun pass and dry climate, the pods can achieve a certain degree of dehydration. Then further dry with a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days to further mature, in order to stabilize the quality, remove the sheepskin (pods) before export, remove the coffee beans, and pack them in grades.