Coffee cultivation and initial processing of Ethiopian Coffee characteristic species manors in producing areas
Coffee cultivation and initial processing of Ethiopian Coffee characteristic species manors in producing areas
The sun treatment has a very high requirement on the climate, and if you encounter a rainy day in the sun, it will make the beans moist and moldy.
When drying raw beans in the sun, the color is yellow, and the center will be brown after baking, rather than the white of washed beans.
Sun beans have relatively better sweetness and mellow thickness, while less sour taste, but the quality is more unstable, there will be greater fluctuations.
Due to the low cost of tanning, it is widely used not only in Ethiopia and Yemen, but also in Robbins grown in Africa and Indonesia.
1 Skin/Pulp: the outermost layer of the coffee bean is covered with berry-like skin and pulp. In addition to the natural sun method, coffee beans treated by other methods must remove the skin and flesh within a few hours after picking. Similar to the cherries we often eat, the difference is that when we eat cherries, we mainly eat the pulp and peel of berries. For coffee, peel and pulp are important by-products. In some places, people use the peel and pulp of coffee to make tea. People in the industry used to call the peel and pulp of coffee "Pulp". The machine used to remove the pulp is called the "desizing machine".
Mucous membrane (Mucilage): under the peel and pulp, a layer of sticky mucus tightly wraps the coffee beans. Because this mucous membrane is extremely sticky and high in sugar, it is used to call it "Honey". Not only coffee, but also many fruits have a layer of mucus inside. You can check the relevant information at http://en.wikipedia.org/wiki/Mucilage.
Parchment (Parchment): inside the mucous membrane, a thin film of cellulose wraps the coffee beans. After drying, the film looks like parchment, hence the name.
4 Silver skin (Silver Skin/Chaff): there is a thinner film inside the parchment that covers the coffee beans. Because the color is glossy and silvery, people used to call it "silver skin". This layer of silver will fall off during baking. Usually when you grind the coffee, you find some silver crumbs in the coffee powder. These crumbs are the silver skins that fail to peel off the coffee beans during baking.
5 Coffee beans: each fruit contains 2 coffee beans (except one pod, single bean Peaberry). The fruit of this kind of coffee contains only one coffee bean. Normally, 5% of each batch of coffee beans is a single pod. Coffee beans can be roasted after drying and treatment.
- Prev
Flavor description of Costa Rican Red Bourbon Coffee beans introduction to the varieties of Grinding scale
The flavor description and taste characteristics of Costa Rican red bourbon coffee beans, except for the origin of Ethiopia of Arabica, the mutants or mixed-race varieties cultivated or found in Central and South America, India and East Africa are mainly Tibica and Bourbon (Bourbon is also transliterated as Bourbon). The genetic complexity is much lower than that of Ethiopia.
- Next
Panamanian Coffee Market Analysis, Taste characteristics, Flavor description, introduction to the production area of Grinding scale varieties
Panamanian coffee market analysis taste characteristics flavor description grinding scale variety production area introduction Panamanian planting area differentiation mainly depends on the sales situation of coffee, but mostly depends on geographical distribution. In the past, coffee was widely spread, and the following areas are actually one area, but these areas are closely linked. [flavor description]: at the entrance, the tip of the tongue feels sour obviously.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?