Coffee cherry sun processing process-honey treatment coffee bean sun washing

Coffee cherry sun processing process-honey treatment coffee bean sun washing

The coffee beans after harvest must enter the treatment program immediately, otherwise they will begin to ferment, making the coffee beans have a bad smell. There are two methods of treatment: "solarization" and "washing", which will cause different flavors. Sun-dried beans have a complete natural mellow flavor, gentle aroma and more gum; washing rules have a good mellow taste, high aroma and lively sour taste.

Mellow taste is an important condition of espresso, which will produce a mellow and smooth feeling as strong as wine. Espresso lovers can increase the weight of sun-dried beans; water-washed beans are as clean as clear wind chimes because of less miscellaneous smell. In addition, washed beans have a good sour taste, which is the main source of sweetness in espresso.

Processing: picked coffee cherries, including freshly ripe, overripe, and unripe, 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.

Introduction to honey processing (semi-dry processing)

Processing: first remove the skin with water, and then go to the sun. This is a relatively new and rare method. This method is only suitable for specific areas of some countries, with a long drying period. The coffee produced by this method is sticky, and the mucus is not removed as it is fermented in the tank. Therefore, the coffee produced by this semi-washing method contains the characteristics of both washing and drying. The acidity, sweetness, seasoning, and flavor of the coffee are quite good; the disadvantage is that the coffee taste is not as strong as that produced by pure drying or washing.