Dry water washing roasted coffee beans raw beans Ethiopian Sidamo sun treatment Lion King

The difference between dry and water-washed coffee

Differences in appearance:

The water content of water-washed coffee is 12%, while that of dry coffee beans is 11%, 12%. Outwardly, the former looks darker green. Generally speaking, the raw beans with higher water content are mostly green or cyan, while those with less water content are brown or close to white. Raw beans because the silver skin of the washing refining method (the skin attached to the surface of the raw beans) has been removed, the surface of the beans shows a special luster, while the drying refining method mostly retains the silver skin after shelling.

Defective beans are mixed:

Brazilian coffee beans are refined by non-washing method. Except for some high-quality products, most of the beans are not very good because they are mixed with many unripe or overripe beans. Among these defective beans, unripe beans and fermented beans upset the baker the most. So it is particularly important to hand-select the process before baking.

Unwashed coffee in Yemen and Ethiopia is also the same as in Brazil, with quite a lot of impurities and defective beans, so cleaning takes longer than baking.

The water-washed raw beans need to be washed many times before they become products, the stone and wood layers are not easy to mix, there are few defective beans, there are fewer beans to pick out, but sometimes mixed with fermented coffee beans. On the contrary, this makes it more difficult to find defective beans by washing refining than by non-washing refining.

The baking method is different:

The high-quality coffee produced in Brazil, which uses natural drying to refine coffee beans, is rarely uneven in size and is quite suitable for baking, because the natural drying method removes moisture from the center of coffee beans, so that beans with mild sour taste and less astringent taste can be baked. The most difficult part of baking is the control of sour and astringent taste. Generally speaking, the water washing refining method has a strong sour and astringent taste because the drying period is short.

There are many ways to ease the sour and astringent taste, or to leave the beans at rest for a while, or to bake new beans longer than baked beans refined by natural drying.

Sometimes it seems that water-washed coffee is more difficult to bake, but when baking natural drying mocha and Manning, you will find that they also have other difficulties. Beans refined by natural drying will have uneven size and uneven drying, so the difficulty is to avoid overbaking, which is related to the actual baking experience.

Ethiopian Sidamo Lion King Natural

Country: Ethiopia

Grade: G1

Production area: Guji

Planting altitude: 1800-2000m

Soil type: volcanic laterite

Annual rainfall: 1100-1200 cm

Treatment: insolation

Variety: native species (Heirloom)

Disposal site: Sirsa Cooperative

Raw bean specification: 17-18 mesh

Flavor: Jasmine, honey, citrus, ripe berries