After being harvested, coffee needs to go through a number of preliminary processing stages to help reveal certain flavors to serve the roasting process. So have you ever been curious how farmers prepare green coffee?
1. Natural Processing
Dry processing is one of the oldest and traditional methods of preparing green coffee beans. In essence, dry pre-processing takes advantage of sunlight or drying equipment to reduce the moisture inside the coffee cherries to a reasonable level (usually the remaining moisture is 10-12%). This method was applied by farmers from the first days when people understood the use of coffee berries, and now, dry processing is still used in many parts of the world such as Brazil, Indonesia, Ethiopia, Yemen and other parts of the world. Vietnam.
Natural process
A dry processing process is encapsulated as follows:
Ripe coffee berries after being picked will be washed and removed impurities.
Next, the coffee is transferred to the drying rack, where it is exposed to the sun for 25-30 days.
Under the heat of the sun, the coffee cherries lose their bright color, and the moisture inside also decreases. By the end of the drying process, the coffee cherries are dark brown and shriveled.
Finally, the farmer will take the dried coffee cherries to rub the skin, the result is green coffee.
Each method of preliminary processing of green coffee has its own advantages and disadvantages, and dry processing is no exception.
Advantages: This method helps coffee beans retain the natural sweetness of ripe fruit, less sourness and good flavor. In addition, thanks to manual operations, farmers also save a lot of costs.
Disadvantages: Because dry processing relies heavily on sunlight, farmers need to constantly stir the coffee in order for the preliminary batch to achieve uniform quality.
Today, along with dry processing, people have also successfully created many new preliminary processing methods such as wet and honey processing, which help coffee beans promote their rich inherent properties.
2. Fully Washed Processing
Coffee is sweetest when it is ripe and should be processed in a short time to ensure full quality. Wet pre-processing helps the finished green coffee often achieve uniformity in taste and aesthetics. However, wet preliminary processing also requires high technology and many operating equipment, so farmers often prefer to apply this method on quality and commercial coffee varieties.
Fully Washed processing
Let's take a look at how this method works.
After picking, coffee cherries are washed through water to remove impurities to create homogeneity for preliminary processing.
Next, people proceed to rub the coffee husks with a specialized machine, at this time the slime layer is still left on the coffee beans.
Green coffee continues to be put into the fermentation tank for about 12 - 72 hours, this stage needs to be checked and monitored continuously for the perfect fermentation process. As a result, the best qualities of the coffee beans have a chance to emerge, typically flavor and taste..
At the end of the fermentation process, the coffee beans will be washed again and then put on the drying rack for about 4 - 10 days.
The finished product after drying is clean, uniform and light beige green coffee.
Vietnamese soil is popular with 2 lines of Arabica and Robusta coffee. The Arabica line, which is favored for its better taste sensation, is often preliminarily processed by wet processing, so the elite qualities of Arabica have a greater chance to stand out.
This method of preparation with a delicious name is easy to misunderstand when everyone imagines that we soak honey in green coffee and leave it to dry in the sun. In fact, after being harvested, green coffee is washed thoroughly, removing all impurities and damaged fruit, and then peeling it to spread it out on the drying rack with the mucus still attached to the coffee beans intact. . Depending on Arabica or Robusta coffee varieties, farmers have different drying techniques.
Honey processing
With the honey-style processing method, green coffee after preliminary processing will keep the sour taste just right, uniform, full, with rich floral and fruit flavors. This method is also very environmentally friendly, as it uses very little water and manual sun exposure.
Information:
Website: www.opetitmaison.com
Hotline: 0903453365
Address: Petit Coffee, 31 Nam Ho, Ward 11, Da Lat, Lam Dong
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