Is it better to dry or wash coffee beans? Basic coffee bean selection tips

Coffee beans are not born dark brown like what we see in stores. The earliest coffee fruits are like cherries, and their color is mostly yellow or red when they mature.

The final change of the coffee beans to what we see is actually a process of harvesting, processing, peeling, bean selection, roasting and storage. Each step here will more or less affect the flavor of the coffee beans. Today we will talk about the second step "processing".

There are many ways to process coffee beans. You may have heard of natural and washed coffee beans more often. In addition, there are semi-washed coffee beans, parchment dried coffee beans, dense processed coffee beans, etc. Many people are very confused about whether to buy natural or washed coffee beans when buying coffee beans. Today we will analyze these two most common coffee bean processing methods.

Sun drying method (natural drying)

Production method: Pick out the impurities and immature beans from the coffee beans that have just been picked. Spread the screened coffee beans flat on concrete or plastic sheets and expose them to the sun for about 2-3 weeks. After drying, use a shelling machine to remove the shell and separate the pulp from the skin.

Adoption area: This method is suitable for areas with scarce water resources, abundant sunshine and places for exposure. Such as Brazil, Ethiopia, Yemen, Indonesia and many other places.

Advantages and Disadvantages: The advantages are that it saves water resources, does not require dehumidification equipment, and has a simple process. The disadvantages are that the water content of the coffee fruit is reduced to 10%-12%, and it takes a long time to dry in the sun.

Coffee advantages: Coffee produced in this way has a rich and complex aroma and can be deeply roasted for a rich taste.

Washable

Production method: Place the coffee berries in a flowing water tank, and remove the immature berries and debris floating on the water. Then use a machine to remove the peel, select the beans, wash and soak the beans in water, and let the beans begin to ferment, allowing microorganisms and enzymes to decompose the components of the beans and produce the flavor of the coffee beans, such as sourness.

Adoption area: Because a large amount of water is needed, the production area needs to have sufficient water resources. This method is generally widely used in places of origin such as Colombia, Guatemala, and Tanzania.

Advantages and Disadvantages: The advantage is that the pulp and peel are separated in multiple steps, and the refining degree is high. The disadvantage is that it takes a long time and is very water-consuming, requiring high water resources in the production area.

Coffee advantages: The coffee beans produced in this way have a fresh taste and a well-balanced aroma.

Different production methods produce different flavor advantages, and it is very important to choose the method that suits you.