The reason why coffee tastes different from sunburn and washing-honey-treated coffee beans are washed in the sun.

The reason why coffee tastes different from sunburn and washing-honey-treated coffee beans are washed in the sun.

Due to the peeling machine, there is bound to be some residual pulp still attached to the parchment of coffee beans. Coffee beans are then placed in a fermentation tank to decompose the residual pulp and parchment with natural enzymes. The fermentation process usually ends within 24 to 36 hours, depending on the temperature, the thickness of the residual pulp, and the concentration of enzymes. Next, the coffee beans will be washed with clean water until the pulp and parchment are removed. The fermentation process must be strictly monitored, otherwise, some bad sour taste or taste will be contaminated on the coffee beans. After processing, the surface of the coffee beans will become rougher and less sticky.

After fermentation and washing, the water content of coffee beans is about 57%. Due to the excessive moisture of coffee beans, the water content is usually reduced to 12.5% by machine drying or sun exposure. If you use machine drying, it usually takes 2 to 3 days to effectively reduce the water content to the ideal data. If you use the sun, you need the weather, and the relative time will be extended to 1-2 weeks.

When the water content of coffee beans is effectively reduced to 12.5%, the coffee beans will be stored for export. Finally, before the coffee is exported, the parchment and the last layer of silver will be removed by machine. Then, it goes through the steps of cleaning, screening, classification, classification, and packaging.

Washed coffee beans can make the coffee taste cleaner, free of miscellaneous flavors and have charming fruit aromas. The color of washed coffee beans will be more turquoise or grayish green. The coffee in the washing process tastes clear, bright and free of miscellaneous flavor.

1. Choose beans:

Put the harvested fruit in the water tank, and the ripe fruit will sink, while the unripe and overripe fruit will float up and can be removed.

2, dry:

Put the selected ripe fruit in the square and expose it for 5-6 days until it is fully dry. At this time, the fruit becomes dark brown and the moisture content is 13%.

3, shelling:

After drying, the peel becomes fragile and easy to fall off, and can be removed by machine. Farms run by enterprises usually have their own shelling factories, while small farms are processed by processing centers.

4, selection and grading:

Exquisite farms identify defective beans manually or by machine, pick them out and throw them away. Manual selection usually uses a transmission belt about 1 meter wide, with several female workers sitting on both sides visually picking out bad beans, and some good farms are even selected several times until defective beans are not seen. Machine selection rules use computers to identify defective beans, followed by a grading process that divides coffee beans into several quality grades according to established standards. Good coffee enters the selected coffee market, while bad coffee flows into the commercial coffee market.