Coffee picking process Video description of flavor and taste introduction of varieties

Coffee picking process Video description of flavor and taste introduction of varieties

It has been calculated that the cost of harvesting a plantation or farm is half of the total cost of the year. In Brazil, people have tried many times to use mechanical picking to reduce these costs. The machine shakes branches across the coffee tree so that berries that become loose because they are ripe will fall into the funnel star. But this can only be done in places where natural conditions are better, and they need to be high-speed in advance, because the machine can only be used where the trees can be planted in rows and rows, and the coffee beans picked by the machine need to be checked afterwards to pick out the leaves and branches that have fallen in the funnel. It is troublesome to pick in this way.

In areas with relatively high elevations, such mechanical picking method cannot be adopted, and manual picking must be used, which requires a large number of seasonal workers. Pickers should also be careful not to pick unripe, bad or overripe coffee beans, as they will affect the overall quality of the coffee harvested. The original picking method ensures the quality of coffee bean picking to a great extent. Those coffee beans that are not so good are classified as "ordinary", "sour" or "fermented", and the last one is very bad.

The picked berries are sent to the drying plant, which will be classified according to the degree of maturity, as a basis for the time and degree of exposure in the sun. Generally, overripe berries take only 1-3 days, red berries take 5-6 days, and green unripe berries take 1-2 weeks. The dried fruit treated by the sun needs to go through the sheller to remove the peel, pulp and silver peel. this way is not washed, but the sun is naturally dried, so the treatment process is more easily affected by the weather. and outdoor treatment is easier to mix with foreign bodies and bad substances, follow-up treatment is also more troublesome, but coffee beans have a rough natural flavor, do not have a special taste.

In Yunnan, this process is mainly accomplished by natural fermentation. The term fermentation is not 100% accurate because there is no biochemical reaction inside the coffee beans. It is more appropriate to call this process the use of biochemical reaction or hydrolysis to remove mucus. This reaction is caused by natural enzymes in coffee berries.

The fermentation time varies from 6 hours to 72 hours, depending on the temperature, the amount of mucus and the concentration of digestive enzymes. Put the coffee in a fermentor until the mucus is completely decomposed and the beans can be washed.