The flavor and taste of Yunnan coffee beans which are generally treated by washing mode are introduced.

I have visited several local coffee farms in Yunnan to observe the patterns of planting and handling coffee beans in these farms. Their main planting and processing techniques and experience come from some international coffee companies. These international coffee companies buy a large number of raw coffee beans in Yunnan producing areas, set up coffee agricultural experimental farms, teach local farmers to grow and deal with coffee beans, and mainly introduce Colombian-style treatment methods, from washing beans to fermentation. Drying beans is similar to the Colombian model. Most of these international coffee companies are the major producers of coffee powder and instant coffee in the world, and they have reasonable requirements for the quality of coffee beans, mainly for quantity; therefore, the requirements for bean shape and defects in coffee quality are not strict. Therefore, local coffee farmers grow and produce processed coffee in this direction. In terms of planting and treatment mode, there are often some problems.

We tried to find some farms in Yunnan producing areas that could produce high-quality coffee, and communicated with some coffee farm owners technically, and selected one of some farms to cooperate with our processing technology. We made some discussions and requirements to improve the quality of coffee beans. In this process, we also thank the farm owners for their cooperation, and they also improve the quality. Everyone worked hard to get good results and get the quality of Yunnan boutique coffee beans this time.

Yunnan coffee generally uses washing mode to treat coffee beans. In the early days, Colombian-style treatment mode was introduced by some large factories. Washing beans and drying beans were all Colombian models. After the peel and flesh of coffee fruit were mechanically removed through the endodermis, the coffee fruit was fermented in the fermentation tank for 24 hours, and then the coffee beans were washed and deglued with water. At the same time, the bad beans were separated by the buoyancy of water. So far, the processing of coffee is close to the standard of foreign coffee countries.

However, in the latter stage of treatment, local farm owners use some rice grain processors to improve the treatment of coffee beans, because there is a great difference between rice and coffee beans, which often results in a high rate of damage in the treatment of some coffee beans. When we entered the producing area, we had some discussions with local coffee farmers, but as most of the farms were small-scale operations and insufficient funds, we found a more economical and effective way to cooperate with them, but in order to meet the quality requirements, we used a lot of manual treatment to achieve the goal.