A brief description of the flavor of coffee beans treated by half-sun treatment

A brief description of the flavor of coffee beans treated by half-sun treatment

The pre-treatment method of the half-sun method is almost the same as the water washing method, first put the coffee fruit into a large water tank, remove the floating fruit, and then put the sunken fruit into the pulp sieving machine to remove the pulp. Through the above steps, not only the immature fruit can be better removed, but more importantly, when the coffee beans are dried in the sun, they are no longer with pulp, but only wrapped in a layer of pectin, which is more helpful to control the subsequent fermentation process. After removing the pulp, the fermentation process is quite similar to the drying method. The beans are moved to the bean drying farm to dry, which can reach a certain degree of drying in about 3 days, and then further dried by a dryer. until the water content of the beans reaches 10.5% to 12%.

1. Tanning method-thanks to a shot:

Ethiopia and Yemen, the oldest bean-producing countries, almost all use the sun to pick up beans, taking out red fruits and half-green and half-red fast-ripening fruits that have sunk to the bottom of the trough and spreading them in a bean drying farm for natural drying. Time depends on the weather, about two to four weeks can make the water content of the coffee beans in the fruit reduced to 12% and hardened, and then use the sheller to remove the stiff flesh and sheep skin crumbs, take out the coffee beans. This method can be said to be done in one shot and done at one time, unlike half-sun and water washing beans need many complicated procedures before they can be taken out.

two。 Water washing method-increase fruit acid spirit:

Water washing is the most popular treatment method at present, and it is used in almost all Central and South America except Brazil. The color of the washed beans is blue and green, the appearance of the beans is neat and the pulse is good, and the coffee quality is the highest. Generally speaking, the sour flavor and bright feeling of washed beans are better, and the flavor is clean and free of miscellaneous flavor, which is the most commonly used treatment of fine coffee, but the cost is not small. On average, it takes 2-10 liters of clean water to wash 1 kilogram of coffee fruit, while 1 kilogram of coffee fruit can only take 200 grams of coffee beans. It is difficult for water-scarce areas to bear such a water-consuming method.

Half-sun method has certain requirements for climate and technology, so only Brazil can widely use this method. Through the half-sun treatment, it not only retains the unique sweet taste of the sun method, but also avoids the mildew taste of the sun method, and shapes the unique flavor of Brazilian coffee.