Description of Flavor of Yunnan Coffee beans by Solar treatment

Description of Flavor of Yunnan Coffee beans by Solar treatment

Production method of boutique coffee (raw beans):

[fresh fruit picking and → sun drying]

[fresh fruit picking]: the rate of red fruit picked must be more than 98%, and the picking cost is 3 to 5 times that of ordinary beans.

[sun drying]: the fresh fruit after picking is directly left the ground in the sun for about four weeks with bamboo cake or dustpan.

In this drying method, you should be diligent in turning it in the early stage, otherwise the fresh fruit is easy to ferment. If the temperature drops or it rains, it must be covered to prevent damage. After about four weeks, the water content of the fruit dropped to 12%, that is, it was completely dry. In Brazil and Ethiopia, this stage is called "cocoa" and the skin is dark brown and fragile.

In this drying stage, the technical details are more delicate, and the control of the degree of sunlight is particularly important. If the sun is not enough, the shelling is not easy and the damage is serious; if the sun is too much, shelling can easily lead to fruit fragmentation.

Bourbon coffee is a variety of small-grain coffee second only to Tibica. At first, the main branch and the trunk grew upward at 45 degrees, and drooped with fruit load, the lateral branches were denser, the fruit was more, and the yield was higher. But the berries are smaller and ripen more slowly. The top bud of Bobang is green, which is called green top coffee.

Many chopped beans, adzuki beans and bad beans still have a lot of defective beans after drying, so we hand-picked them on the spot and finally left 9 kilograms of qualified ones-- and most of the morning has passed, of course, if it is used to make instant coffee or general commercial beans, high-yield catimor is a good choice, but we want to find Yunnan specialty coffee. Then the old variety of iron pickup has become the first choice because of its congenital excellent gene. Therefore, this trip to Yunnan also followed the trail of the old varieties. But the reality is really cruel. Before going, Brother Zou told me that there was an old variety in his relative's house, but what he saw excitedly was a wild growing coffee forest, which belonged to his aunt, because his aunt was too old to change and renovate-- so these old varieties survived, but the aunt was unable to manage it alone.