WASHED
Washing tradition
Origin: Processing method invented by Dutch in Brazil and Colombia, and processing method of raw beans commonly used in rainy areas. At present, about 70% of the total coffee is processed by water washing. After the coffee beans are harvested, the good coffee fruits are put into a pulp screening machine, and the exocarp and pulp are removed to leave seeds for fermentation. Pectin will be dissolved by fermentation bacteria by biological treatment. After fermentation, the beans were washed with water. Then the coffee fruit is dried until the water content is reduced to 10~ 14%. Finally, the remaining endocarp and silver skin are removed by a sheller, that is, the processing is completed. The original flavor of washed coffee beans is more obvious and cleaner, with bright sour taste and fruity aroma.
WET-HULLING
Wet planing niche
Origin: Indonesia (Sumatra) wet planing method is a characteristic treatment method of Sumatra coffee, which is only used for coffee produced in Sumatra. When the moisture content of raw beans is as high as 30%~50%, the seed shells are planed and then they continue to be dried. Because the drying time is shortened to 1-4 days, the fermentation period of coffee beans is shortened, and the acidity is also reduced a lot, but the relative consistency is increased. The caramel and fruit aroma of coffee beans treated by wet planing method are obviously low in acidity, thick and fragrant with herbs and wood.
HONEY
Honey treatment
Minority origin: Costa Rica, Panama, Guatemala, Yunnan Honey processing method started in Costa Rica and then spread to other South American countries (Panama, Guatemala). Honey processing is a complicated, time-consuming and labor-intensive processing method. However, because of the distinctive flavor of coffee, honey-treated coffee beans are very popular all over the world and can be sold at a higher price. After removing the peel of peach, coffee cherry leaves a sticky pulp and then dries it. The sweetness and sourness of the pulp will slowly penetrate into the coffee beans, and it needs to be turned off frequently in order to avoid mildew. Honey-treated coffee beans are characterized by strong aroma of tropical fruits, berries and red wine.
BARREL FERMENTATION
New trend of barrel fermentation
Origin: Honduras (whisky, brandy); Yunnan (red wine) barrel fermentation is a very high-end and trendy treatment method. The most common treatment methods are whiskey, brandy and red wine barrels. The coffee cherry is washed with water first, and then put into a barrel after washing, and fermented at a low temperature of about 15-20℃ for 30-40 days, and then dried in the shade and dried in the barrel for fermentation, so that the coffee has a stunning bouquet and a thick taste. The production of barrel fermentation treatment method is very small, so the market price of barrel fermented coffee beans is very high.
ANAEROBIC
Anaerobic place is trendy.
Origin: Ethiopian anaerobic place is a very new treatment method, which was invented by Australian coffee champion only in 20 15 years. Anaerobic place is a way of fermentation in low oxygen environment, which solves the problem of red wine manufacturing technology. In this method, carbon dioxide is injected into a closed container, and the oxygen inside is squeezed out. In an oxygen-free environment, the decomposition speed of sugar in coffee pectin is slowed down, and the PH value is also decreased at a slower speed, thus prolonging the fermentation time. All parameters can be accurately controlled in anaerobic place, so coffee has high stability. Coffee beans in anaerobic place are characterized by low acidity, high sweetness and balanced flavor.
NATURAL
Sunlight tradition
Origin: Ethiopia, Colombia, Brazil, Yunnan, the most traditional coffee bean treatment method, the earliest Arabs used the sun to treat coffee beans. Generally, it is common in dry, high-temperature and water-scarce areas. Coffee cherries were washed with water to remove inferior beans, and then placed in the exposed area for sun exposure. After several weeks of uninterrupted rotation, coffee beans naturally dried to the moisture content of 10- 14%. After drying, the coffee core and peel are separated, and then the pulp and peel are removed by a sheller. Sun-dried coffee beans have strong alcohol content, strong flavor and certain sweetness.
SEMI-WASHED
Semi-washing
Origin: Indonesia, Brazil mixed method of washing and sun exposure. After removing the inferior beans, coffee cherries are poured into a pulp planer to remove the peel and pulp. Then dry or expose the coffee fruit. When the water content of coffee fruit is reduced to 10- 14%, the silver skin adhered to coffee beans is removed by the sheller. The semi-washing method produces cleaner flavor than the sun-drying method, thicker taste than the washing method, and has mild acidity and herbal characteristics.