The whole process of coffee from picking to finished product characteristics of Yunnan coffee beans in picking season

The whole process of coffee from picking to finished product-Yunnan coffee bean picking season

The purpose of removing the pulp is to separate the pulp from the seed coat of coffee beans. The pulp is removed by squeezing the berries. Because ripe berries contain a lot of moisture, peeled coffee beans can easily pop out when the berries are squeezed.

The next step is to remove the mucus, which aims to remove the residue of the mesocarp that clings to the seed coat after the pulp has been removed (see the illustration of the various parts of the coffee berry). Because the mucus is insoluble in water and tightly attached to the seed coat, it cannot be removed by simple cleaning, so it either needs to be cleaned after fermentation or can be removed by strong friction in an equipment called a mucus remover.

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 the fermentor until the mucus is completely decomposed and the beans can be cleaned.

Linnemas, a Swedish botanist in the 18th century, described this genus, but botanists disagreed on its precise classification. There may be at least 25 major varieties of coffee, all of which are native to tropical Africa and some islands in the Indian Ocean. However, due to the varieties of trees and seeds, they are also different. All kinds of coffea are woody plants, but they may be low shrubs or trees higher than 10 meters, and the leaves vary in color from light yellow to purple.

Coffee will probably be seeded in 3-4 years, and the yield will decrease after 20-25 years, but some coffee trees still bear fruit beyond 100 years of life. The branches of coffee trees grow opposite and grow horizontally or drooping branches, while their leaves grow on short-diameter branches. The two main species are Arabica (CoffeeArabic) and CoffeeRobusta. The leaves of Arabica are about 15 centimeters long. Robbins' leaves are long, soft-oval or pointed in shape and bright green in color.

The first flowering period of the coffee tree is about 3-4 years in the forest. The flowers are white, dense and grow in clusters in the second branch of the coffee tree. The petals are 5-6 petals, the fragrance is very strong, the fruit is a drupe, 1.5 cm in diameter, it is green at first, it turns red after maturity, and the seeds of the cherry tree. The two coffee beans stand upright in the fruit on one side of their plane, each black by a thin outer membrane. This membrane is called Silverskin. Its outer layer is also covered with a yellow skin, called Parchment. The whole coffee is wrapped in a sticky pulp to form the inside of the coffee fruit, which is soft and sweet, with the outermost shell.