Why is coffee so delicious? Let's take a deeper look at the coffee bean processing method

What is the treatment method?

Coffee processing refers to the process of turning coffee berries into green coffee beans. Traditionally, there are three main ways to process coffee: washed, sun-dried, and honey-processed. Of course, there are many other processing methods, such as Indonesia's wet hulling method, which is also a processing method, but this processing method is relatively rare.

Wet planing is different from the normal washing and sun drying methods.

The inner pericarp of washed, honey-treated or sun-dried beans is retained until the beans are dehydrated and hardened, and the moisture content drops to 12%, or is sealed and stored and matured for 1-3 months before being ground off.

However, the wet hulling method removes the inner peel when the beans are moist and soft, with a moisture content of up to 30-35%, exposing the surface of the raw beans directly, and then continues to dry them. This is because the climate in Sumatra is humid, and this method was developed based on local conditions to accelerate drying. The drying time is shortened, the fermentation period of the coffee beans is shortened, the acidity is greatly reduced, the body is increased, and the caramel and fruity aromas are obvious, with a slight woody and herbal flavor, which is also the unique "regional flavor" of Mandheling.

The so-called "raisin honey treatment" originated from the 2017 Brazilian Cup of Excellence. The yellow bourbon coffee processing method used by the champion Gabriel Alves Nunes in the competition adopted the "raisin processing method" and later won the championship. The international judges also gave a high score of 92.33, and the bidding price was US$124.5 per pound, breaking the historical record, because this originally unknown processing method suddenly became popular at that time.

The raisin honey treatment method is a 100% pectin and zero water treatment method. This increases the difficulty of the honey treatment method, which requires strict control of time. On the day of harvesting coffee cherries, the harvested coffee cherries are poured into a large tank. The ripe and plump cherries will sink to the bottom of the water; underdeveloped or overripe cherries will float to the surface, and these floating beans need to be removed. The screened coffee cherries are placed on a raised bed to dry for at least three days, and then the cherry skin is removed and the pectin is retained before drying. At this stage, climate factors are the key to the success of honey processing.

Raisin Honey Processing Method

During the drying process, the coffee cherries need to be turned over continuously to ensure uniform drying. However, the frequency of turning over must be controlled. Drying should be slow to ensure that the coffee is fermented, but not too slow to cause over-fermentation. This sweet raisin honey treatment method gives the coffee a white wine flavor with a balanced acidity and a rich fermented aroma.

Red Wine Processing Method-"Anaerobic Fermentation Processing Method"
The red wine processing method, also known as the carbon dioxide maceration method, is inspired by the red wine brewing process. Unlike the traditional process of squeezing grapes and then fermenting them to make wine, the whole bunch of red grapes is directly put into a sealed container filled with CO2. After slow anaerobic fermentation, the final result is a light-colored red wine with a strong fruity aroma and excellent taste.

This process concept is introduced into the coffee processing process. After the pulp and skin of the coffee beans are removed, they are placed in a stainless steel container that is filled with carbon dioxide and excludes oxygen, thus creating a closed oxygen-free environment. The coffee fruits undergo strictly controlled anaerobic fermentation in the fermentation tank, thereby developing more aromatic substances and high-quality acidity in the coffee.