A brief introduction to the market price of clean and elegant Yejia Xuefei boutique coffee beans

1. Very shallow baking (LIGHTRoast):

The degree of baking; very shallow baking, also known as shallow baking.

The lightest roasting degree of all roasting stages, the surface of the coffee beans is a light cinnamon color, its taste and aroma are insufficient, this state is almost undrinkable. It is generally used for testing and seldom for tasting.

2. Shallow baking (CINNAMONRoast):

Degree of baking; shallow baking, also known as cinnamon baking.

The general baking degree, showing cinnamon color on the appearance, the smell of green has been removed, the aroma is OK, and the acidity is strong, which is a common roasting degree of American coffee.

3. Micro baking (MEDIUMRoast):

Baking degree; moderate baking, also known as micro baking.

Medium baking heat and light baking are both American, in addition to sour taste, bitterness also appears, the taste is good. It has moderate aroma, acidity and mellowness, and is often used in the baking of mixed coffee.

Full sun exposure, which means that the fruit is washed and dried directly after being picked. It can maximize the sweetness and highlight the fermented fruit flavor.

Honey treatment, in fact, the fruit hanging off the surface of the epidermis leaving pectin in the air, and according to the degree of scraping off yellow honey (scraped off 60%) and red honey (30%) and a kind of black honey is actually full sun. The taste between washing and sunbathing

The long time of water washing fermentation depends on water washing, fermentation, peeling, drying, sour, refreshing, clean, elegant and floral fragrance.

Half-washed, first scrape off the pectin peel with a machine and then wash and ferment

Semi-washing actually scrapes off more pectin than honey treatment, leaving very little pectin in the sun, drying for three days in a dryer until 10%.

In general, raw beans dried in the sun are bluer and greener and more uniform than those dried by machines. The water content of raw beans can not be judged simply according to the color depth. The best moisture content of raw beans is 9% Murray 12%. The water content of raw beans must be well controlled in storage. Once the water content exceeds 13%, raw beans are easy to breed carcinogenic toxins.

Bean selection: first put the coffee fruit into the big water tank, move the red fruit and semi-green and semi-red fruit into the pulp sieving machine to remove the pulp and impurities.

Remove pectin: take out the coffee beans, do not need to take the sun, let alone pour into the sink to ferment, but directly into the next pectin scraper, only a small amount of water can scrape away the sticky pectin chips mechanically.

Sun exposure: then take out the raw beans with a smooth surface and expose them outdoors until the water content is reduced to 12%.

Honey treatment, called Honey Process or Miel Process, is known as Honey Coffee. Coffee gardens in Costa Rica (Costa Rica), Panama (Panama) and Taiwan all use this method.

1. When picking beans, only fully ripe crimson coffee cherries are picked. Before exposure, the beans will be screened for defects in the processing plant to make the beans look more average in size and maturity.

two。 Next, use tall wooden frames or whole scaffolding for the sun to avoid the risk of beans smelling on the ground. In the process of exposure, take good care of the beans so that the coffee beans can be evenly exposed to water; every three to five days, coffee workers will manually screen out defective and moldy beans. Therefore, by the time the exposure is completed, before the beans enter the market to remove the peel and flesh, a bright crimson coffee cherry is already a grade with few defects.

The Red Cherry Project (Operation Cherry Red), led by the Dutch trading company Trabocca BV and partly funded by the Dutch government, has been a small-scale farm quality improvement project since 2005. This project, which enhances coffee production and quality in remote areas of Ethiopia by providing producer expertise and related technology assistance, has been selected since 2005 for small coffee cooperatives at high elevations in Sidamo, Yegashev and Lim. Encourage and assist producers to improve the quality of coffee through testing (professional cup testers are also stationed in coffee producing areas) to ensure the quality of each batch by improving washing, semi-washing, solarization or other experimental treatments as far as they can. Before the harvest season, Trabocca invites selected smallholder organizations / producers to participate in the production of micro-batches of coffee (about 1500 to 3000 kg), carefully picking 100% ripe red coffee cherries by hand (hence the name Red Cherry Project).