Picking and handling of coffee-Brazilian coffee bean processing

Coffee picking and processing-Brazilian coffee bean processing

Yunnan, this process is mainly completed through natural fermentation. The term fermentation is not 100% accurate because no biochemical reactions occur inside the coffee beans. It is more appropriate to refer to this process as mucilage removal by biochemical reaction or hydrolysis. This reaction is caused by enzymes naturally present in coffee berries.

The fermentation time varies from 6 to 72 hours, depending on conditions such as temperature, amount of mucus, and concentration of digestive enzymes. Coffee beans can be cleaned by placing the coffee in a fermenter until the mucus is completely broken down.

The key to coffee quality is to stop fermentation at the right time, because excessive fermentation can lead to so-called stinky coffee beans. If fermentation is insufficient or too slow, butyric acid or propionic acid is produced, both of which adversely affect coffee quality.

Advantages: The fruit aroma of coffee beans can be better preserved and the price is low.

Disadvantages: Coffee beans may be contaminated with earthy smell on the ground, and the quality of coffee beans is relatively uneven.

Fresh fruit-sun dried-remove all pericarp, seed coat-coffee green beans

Note: This method is mostly used for lower grade coffee beans, and is still commonly used in Brazil, Ethiopia, Congo, Indonesia, Yemen, etc.

Water washing method is also called wet treatment method: After 12 hours after coffee picking, the outer layer of coffee fruit is removed by a pulp separator, the coffee beans are soaked in a large cement tank filled with water, the fruit is separated, and then the coffee beans are stuck in a fermentation tank for about 12-36 hours. After fermentation, the fermented coffee beans are washed with clean water, and the coffee beans are dried in a dryer or dried in the sun. At this time, the coffee beans are called "parchment coffee beans" and wait for export.

Fresh fruit--Soaking--Removing exocarp--Fermenting coffee fruit with pulp in fermentation tank--Rinsing pulp colloid with water--Drying coffee fruit with endocarp--Removing endocarp with peeling machine--Polishing seed coat--Coffee green beans

Advantages: stable coffee bean quality, beautiful color, and less impurities

Disadvantages: processing costs are too high, requiring a lot of water.

Note: Generally used for higher quality Arabica coffee beans, such as Blue Mountain, Colombia, Mexico, Guatemala, etc.