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Description of Flavor of Coffee beans treated with Honey in Solar Water A brief introduction to the grinding scale of taste treatment method

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Description of flavor of honey-treated coffee beans in sun washing method brief introduction to grinding scale once fermentation is completed, coffee with endocarp will enter the flushing channel and continue to be washed by a large amount of water. Clean coffee with endocarp enters the drying process. At this stage, there are a variety of drying methods: direct sunlight, combination of sun drying and machine drying, shade drying and sun drying.

Once the fermentation is complete, the coffee with the endocarp enters the flushing channel and is washed away by a large amount of water.

Clean coffee with endocarp enters the drying process, and at this stage, there are a variety of drying methods: direct sunlight, combination of sun drying and machine drying, combination of shade drying and sun drying, and so on. It usually takes 10 days to a month to keep the moisture content stable at around 12%.

After all the above steps are completed, the coffee with endocarp will be placed in a sack and left in place for 2-3 months, often referred to as raw beans in Latin America, making the quality of the coffee more stable.

Finally, the coffee is shelled, the endocarp that protects the raw coffee beans is removed, repackaged, exported and sold.

The general characteristics of washed coffee: clean, bright, sweet and sour, medium mellow thickness; tend to apple, lemon and berry acidity, milk and sweet chocolate, caramel, nut flavor.

When coffee cherries are picked from trees, they are usually placed in a pool full of water for branches, leaves and density screening: overripe and undermature coffee cherries float to the surface because they are not dense enough, and coffee fruits that are ripe enough will sink to the bottom of the pool.

Then enter the peeling and pulp machine to remove the outermost layer of peel and pulp. At this time, the coffee enters the fermentation stage with residual pulp and pectin. The fermentation mode and duration of each producing area varies according to the local climate: Latin America will ferment for 12-36 hours in a pool full of water and under the action of microorganisms, while the usual practice in Kenya is to let coffee with pectin react naturally with microorganisms in the air. to remove the gum.