Manual picking of coffee beans to deal with the processing process
Manual picking of coffee beans to deal with the processing process
Remove the peel and pulp: the washed fresh coffee fruit is put into the peeling machine to remove the peel.
Fermentation: because the peeled coffee beans are also covered with a layer of insoluble mucous membrane (also known as "pectin") in water, these coffee beans are piled up for the fermentation process, which quickly decomposes the mucous membrane and makes it easy to be washed off by water.
Wet fermentation can be carried out by immersing coffee beans in the fermentation tank, or dry fermentation can be carried out without soaking. The fermentation time depends on the fermentation temperature, the variety of coffee, the quantity of coffee and the maturity of the fruit. In most areas, fermentation takes an average of 36 hours.
Washed beans with shells need to be dried, usually dried in the open air, and coffee beans need to be turned constantly to prevent unnecessary fermentation. But it should not be dried too fast and gradually, otherwise, it will lead to the rupture of coffee beans and the loss of aromatic substances.
After shelling coffee beans for specific weight, size screening and other grading procedures. Usually, the more these procedures are done, the better the quality of the coffee will be.
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An introduction to the internal results of the fruit division and planing diagram of coffee beans
The internal results of the fruit division diagram of coffee beans show that coffee beans basically grow opposite to each other. So one side of the coffee bean will be flat. This kind of coffee bean with one side is called flat bean. Some coffee fruits contain only one seed (5%-20% of the total), which is caused by fertilization or environmental factors, resulting in a serious deterioration of seed growth on one side.
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Taste description and taste treatment of washed red Palmer Camara coffee beans
Description of taste and flavor of washed red Pacamara coffee beans taste treatment Salvadoran hybrid Pacamara boasted in coe, making many international cup surveyors confused and did not know how to grade it. I never expected that this hybrid bean not only broke the mellow boundary of coffee, but also expanded the visibility of Salvadoran coffee. Pacamara beans were too large, so they were peeled in the treatment plant.
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