Coffee Bean Honey Processing Flavor Description Processing Taste Cooperative Introduction

Introduction of Coffee and Soybean Honey treatment Flavor description processing process taste Cooperative

Another method for the treatment of coffee berries is semi-washing. This method is developed on the basis of washing. The first step is the same as washing. When the fruit turns red, it is picked and put into the pool. The immature fruit floats and the ripe coffee fruit sinks. Remove immature coffee berries in this way. Then remove the silver peel of the ripe coffee berries with a special machine, spread the berries on the ground, dry them and then wet them, and finally use a special machine to grind off the dried flesh and take out the coffee seeds. These are raw coffee beans that have been semi-washed.

The advantage of this raw coffee bean treatment method lies in: on the one hand, it saves water, on the other hand, it avoids mildew in the fermentation process and other problems that are not conducive to the quality of coffee beans. Mantenin produced in Indonesia is mostly semi-washed. Brazil has also used semi-washing in recent years, and Brazil is the only country in the world that has both sun, water and semi-washing treatments. Imported coffee beans treated in this way are often defective and unattractive. Beans dried in the sun are often made of foreign bodies or stones. The flavor of the beans treated by this method is more complex, but it has the taste of the sun, the fruit flavor is very strong, and the consistency is better than the washing method. General Brazilian beans as well as Mantenin and mocha are typical sun-treated coffee beans. Basically all robusta coffee beans are treated with sun-treated honey. The difference between the four levels of flavor lies in the dessert performance of the coffee, and the darker the coffee is, the sweeter the coffee will be. Nowadays, honey treatment is the first choice of Costa Rican coffee treatment. Compared with honey-treated coffee beans in other countries, Costa Rican honey-treated coffee beans will have the most stable and high quality. The honey treatment method, because of its stable quality and sweet and mellow flavor, has appeared more and more in our field of vision, and has also been adopted by major manors and producing areas. In addition, the honey treatment method also makes the coffee treatment method more rich and diversified, so that the coffee we enjoy is more delicious and high quality. Coffee beans: each fruit contains 2 coffee beans (except one pod, single bean Peaberry). The fruit of this kind of coffee contains only one coffee bean. Normally, 5% of each batch of coffee beans is a single pod. Coffee beans can be roasted and washed after drying and treatment: the peel, pulp and mucous membrane are removed by washing and fermentation. This method is also known as the complete washing method (Fully Washed). Shampoo is the most common way for most coffee-producing countries in the world to handle Arabica coffee beans. Some areas also use advanced high-pressure washing machines to clean the peel, pulp and mucous membrane of coffee beans, so fermentation is no longer needed. This method of using a high-pressure washing machine to treat coffee beans is called "natural washing (Pulped Natural)".