Description of the Flavor of Coffee picking and processing introduction to the characteristics of Coffee varieties in planting Environment

Description of the Flavor of Coffee picking and processing introduction to the characteristics of Coffee varieties in planting Environment

In Yunnan, this process is mainly accomplished by natural fermentation. The term fermentation is not 100% accurate because there is no biochemical reaction inside the coffee beans. It is more appropriate to call this process the use of biochemical reaction or hydrolysis to remove mucus. This reaction is caused by natural enzymes in coffee berries.

The fermentation time varies from 6 hours to 72 hours, depending on the temperature, the amount of mucus and the concentration of digestive enzymes. Put the coffee in a fermentor until the mucus is completely decomposed and the beans can be washed.

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

(1) hand picking

With the exception of Brazil and Ethiopia, most Arabica coffee-producing countries are harvested by hand. Hand picking not only removes ripe bright red coffee, but also sometimes along with immature cyan beans and branches, so these immature beans are often mixed with refined coffee beans, especially when they are refined by natural drying. If these beans are mixed with baking, they will produce a disgusting stench.

(2) shake-down method

This method is to hit the ripe fruit or shake the coffee branch with a random stick, so that the fruit falls and accumulates into a pile. Larger estates use large harvesters, while small and medium-sized farms harvest with a sea of people mobilized by the whole family. This method of shaking the fruit off the ground is easier to mix with impurities and defective beans than the hand-picking method, and beans from some places can be stained with a strange smell or fermented because the ground is wet. Producers of Robusta coffee beans such as Brazil and Ethiopia are mostly harvested in this way.

Countries harvested by shaking and falling method also adopt natural drying method to refine coffee beans. Coffee blossoms in spring, bears fruit in summer and harvests in winter, so it is very difficult to harvest and dry in places where there is no clear distinction between drought and rainy seasons. in the rainy season, it is impossible to use natural drying. Therefore, coffee is suitable for growing in areas with early and rainy seasons.