The difference of coffee beans treated with Yejia snow coffee sunbathing water and honey washing

The difference of coffee beans treated with Yejia snow coffee sunbathing water and honey washing

The light time of raw coffee beans treated with yellow honey was the longest. Longer light means higher heat, so the coffee can be dried within a week. In general, the drying time of coffee depends on the local climate, temperature and humidity.

The drying time of raw coffee beans treated with red honey is 2-3 weeks, usually due to weather or placed in a dark place. If the weather is clear, the grower will block part of the sun to reduce the sunshine time.

The coffee beans treated with black honey were left in the dark for the longest time and the shorter the light time. This coffee should be dried for at least two weeks. The black honey treatment of raw coffee beans is the most complex and the labor cost is the highest, so the price is the most expensive.

The flavor of sun Yega is much more than that of water washing, the most obvious is the aroma of red wine, if beans and baking are all right, it is simply delicious in the world--

Mellow than water washing, the front may be a little bitter, the back of a strong fruit flavor, the key is that there is no lack of Yega Xuefei unique fruit acid.

Brazilian coffee fields are endless and are mostly harvested mechanically in order to meet the economic benefits. When 75% of the coffee fruit in the coffee garden turns red, mechanical harvesting is started, followed by the same pre-washing operation, which is moved into the sink to remove floating beans, sift out the sunken beans, and then use a large pulp screening machine to dig out the pulp and remove the pods covered with pectin. The next stage is separate from the washing method: the sticky pods do not need to be moved into the tank to ferment, but to the outdoor bean drying farm. Because of the dry climate in Brazil, the sticky pectin on the pods will harden in about a day or so. Then use a large number of manpower to turn up and down, so that the pods dry evenly inside and outside, so as not to return to moisture and stink. For about two to three days, with the help of the natural forces of sunlight and dry climate, the pods can achieve a certain degree of dehydration. Then further dry with a dryer, the water content is reduced to 10.5%, and the pods are stored in a special container for about 10 days to further mature, in order to stabilize the quality, remove sheep skins (pods) before export, remove coffee beans, and pack them in stages. The adhesion of the mucous membrane is very strong and is not easy to remove. It must be placed in the slot for about 18-36 hours to make it alcohol and decompose the mucous membrane. There are two methods of fermentation.