Description of Red Wine Flavor of Raw Coffee beans introduction of manors in grinding scale producing areas

Red wine treatment of coffee green beans Flavor description Grinding scale Production area Manor introduction

Honey is used in almost all regions of Costa Rica. This method is also widely used throughout Central America. Because the surface of coffee beans is extremely sticky and sugary, it is usually called "honey". During the honey treatment process, coffee leaves some or all of its "honey" when it dries. The coffee fruit is picked, graded and peeled before being dried on a drying bed.

Due to the short drying time of the mucosa, coffee beans are hardly fermented during the drying process. Coffee beans processed with this method are slightly more acidic than those processed with natural washing, but much less acidic than those processed with water washing and natural sun. 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

Usually, processors inject carbon dioxide into the container to prevent oxidation to volatile acids, a process known as lactic acid fermentation, which produces malic acid and stearic acid, which is relatively stable, so lactic acid fermentation produces beans that are more acidic and have a cheesy, nutty, creamy flavor.

During the washing process, the peel and pulp of the fruit are separated from the coffee beans by a special desizer. The beans are then fermented in a fermentation tank so that the mucous membrane is no longer slimy. Sugar in mucous membranes will be broken down during fermentation. Depending on the fermentation method, the fermentation time is usually 12 hours to 6 days (some growers ferment coffee beans using a watering system). This method is known as the Kenyan method and usually lasts several days. Deciding when to stop fermentation is extremely important. Once coffee is overfermented, the taste of coffee becomes too sour. Once the mucilage has broken down, it is washed away with large amounts of water (wastewater from green bean processing is considered a source of pollution for the coffee industry). Today, advanced technologies are being developed in many regions to recycle and filter the wastewater generated by this process). Shampoo originated in the 19th century and is also known as "wet processing."

A tightly controlled fermentation process increases the acidity of the coffee and is reflected in the final taste of the coffee. However, as long as the coffee is washed immediately after the fermentation process, the taste of coffee can be improved and it has a bright acidity.