Honey treatment of coffee beans sun washing

Coffee beans honey treatment method sun washing

Coffee beans are dried and processed before roasting Parchment: Inside the mucous membrane, a thin film of cellulose surrounds the coffee beans. When dried, the film resembles parchment, hence the name Mucilage: a thick, viscous mucus that wraps the beans tightly under the skin and pulp. Because this layer of mucous membrane is extremely viscous and high in sugar, people are used to calling it "Honey." Not only coffee, but many fruits have a layer of mucus inside. Skin/Pulp: The outermost layer of the coffee bean is surrounded by a berry-like skin and pulp. Coffee beans treated by methods other than natural solarization must be peeled and pulped within a few hours of picking. Similar to the cherries we eat, the difference is that when we eat cherries, we mainly eat the flesh and skin of the berries.

Sunlight treatment is greatly affected by the treatment environment and process level, so the quality is uneven, but overall, the coffee beans treated by sunlight have higher sweetness and unique fermentation flavor, but once the fermentation flavor is not well developed, it will be transformed into odor, fermented bean curd flavor, mildew flavor, etc. Semi-sun, also known as semi-wash, can also be called peel sun (Semi-natural/pulped-natural). That is, the peel of the coffee fruit is removed in the same way as washing, and then the coffee fruit with pectin is exposed to dry and ventilated sunlight, and then dehulled. Brazil is the main country that uses semi-sun treatment of coffee beans, and semi-sun is a unique treatment in Brazil. Semi-sun coffee beans are less likely to mix in flavors than sun beans, while maintaining a partially clean taste with a small amount of fruit-like fermentation flavor

The coffee varieties in Yelida Manor are very rich, including Kaduai, Tiebi Card, Bourbon and so on. A few years ago, operators also began planting rose summer varieties. Although there are many varieties, the quality of each coffee variety is very good, and it can be seen that it has won many awards in the Best of Panama competition. It is enough to see its good natural geographical environment, operators 'belief in protecting the environment, excellent post-harvest treatment, these comprehensive qualities add up to make its coffee quality and flavor unique in the coffee industry and be talked about.