Arabica Coffee Bean Picking Chart Features Price Origin Flavor Description Taste Treatment Introduction

Introduction of Arabica Coffee Bean picking Map characteristics, Price, Origin Flavor description, taste treatment method

one。 Mechanical picking

Mechanical picking is suitable for coffee gardens with flat land and large areas of plantation. afterwards, it is necessary to check the coffee beans picked by the machine and pick out the leaves and branches that have fallen in the funnel. This method is often used in Brazil.

Advantages: low cost and high efficiency

Disadvantages: automated machine harvesting will harvest branches, leaves and other sundries, and ripe and immature fruits will be picked. In this way, there will be no good quality.

two。 Hand picking

Selective picking, that is, walking several times between trees and picking only those ripe red berries at intervals of 10 days. Higher quality coffee beans are used. It is divided into three categories:

1. The method of rubbing branches: the harvester wears a basket at the waist, straightens the branch, and uses the mobile phone to rub along the branch from the bottom to the top, so that all the fruit on the whole branch falls into the basket.

2. The method of shaking branches: the harvester shakes the trunk hard so that the fruit falls to the ground and then picks it up in the basket.

3. Manual harvesting method: only pick ripe fruit and put one grain in the basket.

(the selected coffee is picked manually and picked for 3-6 times)

Advantages: the picked coffee fruit is uniform in size, similar in maturity and free of other impurities, which is beneficial to post-processing.

Disadvantages: high cost

Advantages: the fruity aroma of coffee beans can be well preserved and the price is low.

Disadvantages: coffee beans may be contaminated with the fishy smell of the ground, and the quality of coffee beans is uneven.

Fresh fruit-sun-dried-remove all pericarp, seed coat-coffee raw beans

Note: this method is mostly used for lower-grade coffee beans and is still widely used in Brazil, Ethiopia, Congo, Indonesia, Yemen and other places.

The washing method is also called wet treatment: after the outer pulp of the coffee fruit is removed by the pulp separator within 12 hours after the coffee is picked, the coffee beans are soaked in a large cement tank filled with water to separate the fruit. The coffee beans are then pasted in the fermentation box for about 12-36 hours, containing 15% water after fermentation, and the fermented coffee beans are washed clean with clean water. The coffee beans are dried in a dryer or in the sun, and the coffee beans are called "parchment coffee beans", waiting for export.