The way of picking and handling Coffee introduction to the varieties of Coffee growing areas in picking season
The way of picking and handling Coffee introduction to the varieties of Coffee growing areas in picking season
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.
There are two ways to prepare coffee beans for the baking process. The method chosen has a significant impact on the final value and quality of coffee. The cheapest method of processing is called "drying", which is used for lower-grade coffee beans, while higher-quality coffee beans are processed by "wet treatment". Drying is used for unwashed coffee beans. Wet treatment is used for thoroughly washed or semi-washed coffee beans. Except for the more common use of drying in Brazil and Ethiopia, most Arabica coffee beans are processed by wet treatment. Some robastian coffee beans are also processed by wet treatment.
Drying is also known as sun-drying or non-washing: the drying method is relatively simple. First of all, spread the freshly picked fruit on the exposure field for a week or two until the fruit crackles and dries naturally. After that, the dried pulp, endocarp and silver peel are removed by a sheller.
Advantages: the fruity aroma of coffee beans can be well preserved and the price is low.
Disadvantages: coffee beans may be contaminated with the fishy smell of the ground, and the quality of coffee beans is uneven.
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