#咖啡豆處理法 #日曬法 #洗水法 #半洗水法
Coffee Processing (Natural Coffee Processing, Washed Coffee Processing & Semi-Washed Coffee Processing)
Before a cup of coffee can be put on our desk, there are numbers of procedure to be done in order to bring out the taste of that cup of coffe. Affecting elements include the way the coffee bean are being processed, different temperature of water to brew the coffee and the matureness of the coffee bean. Today episode will be focusing on the different effects on different ways processing the coffee bean.
Natural > Honey > Semi-Washed > Washed
Washed > Semi-washed > Honey > Natural
Popularity: Depends on the climate and local resources, dry and sunny places-> Natural Coffee Processing, Rainy places-> Washed Coffee Processing.
As mentioned, dry districts such as Ethiopia, Brazil as well as part of Indonesia ; comparatively, climate of origins such as Guatemala, Colombia , Blue Mountain, Cona, Kenya, Jawa and Panama, are humid and rainy.
Because of the difficulty to control the temperature and the dryness, the coffee beans under Natural Coffee Processing, the tasing could be more layer and sweet. However, relatively, Washed Coffee Processing is more standardized and so the affecting factor is fewer. In fact, it is not to say that Natural Coffee Processing does not use water and Washed Coffee Processing does not use the sunlight to dry the coffee bean. Both Coffee Processing used water and sunlight and different drying methods to process the coffee bean. Only Natural Coffee Processing shorter time for the coffee bean to stay in the water and sundry the coffee bean without removing any outer pulp or mucilage; Washed Coffee Processing will use water to remove the pulp and then keep the bean in the water for another 16-36 hours, the mucilage will be separated from the bean, and eventually use the sunlight or any other drying method to dry the bean. Since staying in the water longer, acids, such as acetic, lactic as well as butyric, etc, are being conducted, therefore, tasting of the coffee bean by washed coffee processing is more acid.
Semi-Washed Coffee Processing/ Honey Coffee Processing
As in its semantic sense, Semi-Washed Coffee Processing used both technique of Natural Coffee Processing and Washed Coffee Processing. The Farmers will first select the poor bean by sinking bean in the water and in the meanwhile wash them. Another ten days of sun-drying will be needed. In the first three to four days of sun-drying, it takes the farmers a lot of efforts in a sense that they will have to keep flapping the beans every several hours. Since it used both technique as well as procedure of Washed Coffee Processing and Natural Coffee Processing, the taste is remained between the flavor that produced on the above two tastes.
For the Honey Natural Coffee Processing, it is an advanced improving version of Semi-Washed Coffee Processing. Originated from Brazil, the farmers also use water and sun-drying to handle the bean. However, when it comes to the sun-drying part, the farmers will not remove the pulp and instead allow it stick to the bean while the sun-drying. That will make the flavor of the bean sweeter. There are four different types of White Honey (10%), Yellow Honey (25%), Red Honey (50%) and also Black Honey (100%).
FAIRTASTE’s Coffee Bean Processing
FAIRTASTE’s coffee bean comes from four different continents : Africa (Congo North Kivu, Rwanda, Ethiopia Yirgacheffe, Ethiopia Sidamo), Middle and South America (Peru, Guatemala, Nicaragua, Honduras), Oceania the continent (New Papua Guinea) and Asia (Indonesia’s Gayo). All FAIRTASTE’s coffee bean processing take place at the origin, except the procedure of packaging and roasting. Only coffee bean from Indonesia’s Gayo use the Semi-Washed Coffee Processing, the rest of the origin use the Full Washed Coffee Processing.