Description of taste and flavor of coffee bean washing method introduction of characteristics of varieties in producing areas

Description of taste and flavor of coffee bean washing method introduction of characteristics of varieties in producing areas

It is to take the red fruit to dry directly and then force peeling and shelling. In this way, beans are often defective and not very beautiful. The appearance of the common foreign body or stone bean appearance of the sun-dried beans is more incomplete, the flavor of the beans treated by this method is more complex, with the taste of the sun, the fruit flavor is very strong, and the consistency is better than the washing method, but the bean phase is not good.

Natural solarization

This method is the oldest way to get seeds, and it is easier than washing. Wash the fruit and pick it when it turns red, ignore the sun rule, continue to make the fruit purple and black, and finally fall off on its own, then spread the fruit in the sun for a few weeks, and then remove the seeds naturally after the pulp is dry, and then remove the stiff pulp by machine or manual grinding. The focus of late harvest is to let the seeds fully absorb the aroma and sweetness of the pulp, and then after exposure, the flavor is more complex than water-washed beans, and the consistency is also good. Yemenmoka, Harald, Ethiopia, and some Brazilian manor beans all fall into this category.

Semi-washing method

The first step is the same as washing. The fruit is picked when it turns red, but it is not thrown into the fermentation tank. Instead, the peel is removed by a machine, the berries are spread on the ground, dried and moistened, and the dried flesh is ground with a special machine to remove the seeds. Most of Mantenin in Indonesia adopts semi-washing method. Brazil has also begun to use semi-washing in recent years, which is the only one in the world that has both sun exposure. The country of production of these three treatments: water washing and 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.

The picked coffee cherries, including freshly ripe, overripe, and unripe ones, are all mixed together. If these coffee cherries are not treated separately, the quality of the coffee beans is really unpalatable, because it is mixed with a lot of bad-tasting impurities. So these coffee cherries should be washed and placed in a large trough full of water for preliminary classification. The best coffee has a high density, so it sinks into the water. On the other hand, overripe coffee cherries will surface and can be easily classified. Remove the pulp from the outer layer of the coffee cherry and then soak it in a large sink filled with water. After fermentation, the water-washed coffee will have a distinctive and clear flavor. The fermented coffee beans are washed with clean water, then removed from the water and dried in the sun or machine. Finally, the peel and silver peel are removed by a sheller, which can be screened and divided into different grades of raw coffee beans.