Refining Method and Taste
Refining is the process of extracting coffee seeds (green beans) from the harvested coffee berries.
There are several methods of refining coffee beans, and it is known that the taste varies depending on the method.
The following are some of the methods used to select coffee beans.
This is a method in which the pulp is removed with a large amount of water.
After removing most of the pulp with a machine called a pulper, the beans are fermented for 12 to 72 hours in a water tank to decompose the mucilage. After decomposition, the fruit is further washed with water to completely remove the mucilage.
Taste: Because the fruit is dried with the pulp removed, the flavor is clear and free of bitterness and other unpleasant tastes.
This is a traditional refining method that has been popular for a long time, in which coffee berries are dried with the pulp still attached.
The coffee berries are dried for about two weeks, and when they have turned brown and the moisture has been removed, the whole berries are threshed to complete the process.
Taste: Drying the coffee with the pulp attached gives it a gorgeous, fruity flavor.
This is a refining method in which the amount of water used is reduced, leaving behind the mucilage that is removed in the washed process.
As with washed beans, the pulp is removed by machine, and the beans are dried with the mucilage remaining. After drying, the green beans are threshed, which leaves brown or red spots on the green beans.
Taste: Combining the good points of both washed and natural beans, it produces a clear and flavorful bean with a good amount of flavor.
A traditional Indonesian refining method.
The coffee berries are harvested and lightly pre-dried with the pulp removed and the mucilage left intact. The coffee is then threshed in a semi-dry state, with more moisture than in other processes. The threshed beans are then dried to perfection. Sumatran green beans are slightly black and dark green in color.
Taste: The most important characteristics of the beans are earthy, such as the moist soil of the forest and bitter almonds.
This is Black Honey in a refining process called Honey Process.
In the honey process, the pulp of the harvested coffee berries is scraped off before drying in the sun, and the coffee berries are dried and threshed while the mucilage remains.
The name of the process changes depending on how much of the mucilage remains. Black honey is 100% left and dried for one month, red honey is 50% left and dried for 12-14 days, and yellow honey is 25% left and dried for about one week.
The refining process is similar to that of Pulped Natural, but Pulped Natural is done in Brazil, while the honey process is done in Costa Rica, Central America.
Taste : It has a red wine-like impression. The sweetness and flavor of the coffee pulp is transferred to the coffee seeds, and as a coffee, it offers sweetness, depth, and complexity.
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