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

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

Processing: The coffee cherries are plucked from just ripe, over-ripe, and unripe cherries, all mixed together. If these coffee cherries are not treated separately, the quality of the coffee beans obtained is really unacceptable, because there are many impurities with poor taste. Therefore, these coffee cherries must be washed first and placed in a large tank full of water to prepare for preliminary classification. The best coffees have a higher density, so they sink into water. Over-ripened coffee cherries surface and are easy to classify. Remove the outer pulp from the coffee cherries and soak them in a large tank full of water. After fermentation, washed coffee will have a distinctive clear flavor. After fermentation, the beans are washed with water, then drained and dried in the sun or by machine. Finally, the flesh peel and silver peel are removed by a hulling machine, so that the raw coffee beans can be screened and divided into different grades.

Sun-drying begins by spreading tank-identified beans, ripe or semi-ripe, on a drying ground. The exact time depends on local climatic conditions, and generally takes two weeks to four weeks. When the moisture content of the coffee beans is reduced to 12%, then use a husker to grind off the dried pulp and silver skin. Sunlight treatment is very demanding on the climate. If it rains during the sun, it will make the beans regain moisture and mold. Sun-dried beans are yellow when raw and brown in the center when baked, rather than white when washed. Sun-baked beans have a relatively better sweetness and body, and less sourness, but the quality is less stable and will have greater fluctuations. Solarization is widely used not only in Ethiopia and Yemen, but also in Africa and Indonesia, where Rochester coffee is grown, due to its low cost.

Processing: The coffee cherries are plucked from just ripe, over-ripe, and unripe cherries, all mixed together. If these coffee cherries are not treated separately, the quality of the coffee beans obtained is really unacceptable, because there are many impurities with poor taste. Therefore, these coffee cherries must be washed first and placed in a large tank full of water to prepare for preliminary classification. The best coffees have a higher density, so they sink into water. Over-ripened coffee cherries surface and are easy to classify. Remove the outer pulp from the coffee cherries and soak them in a large tank full of water. After fermentation, washed coffee will have a distinctive clear flavor. After fermentation, the beans are washed with water, then drained and dried in the sun or by machine. Finally, the flesh peel and silver peel are removed by a hulling machine, so that the raw coffee beans can be screened and divided into different grades.