Introduction to the growth process of coffee beans how about Dingrui brand coffee machine

Coffee beans produced by washing account for almost 70% of the total output of coffee beans.

Sometimes poor treatment of fermentation time will produce fermentation odor and special sour taste; if handled well, it can form the personalized aroma of coffee beans.

At this time, the coffee beans can be sent to various places in gunny bags, or in special containers across the sea. The fruits in the water are moved to the pulp removal machine, peeling off the skin and pulp, and then put back into the tank to remove the floating matter. Pour the "core" in the water into the fermentation tank, soak for half a day or a day, remove the colloid on the fermented bean surface, wash, dry or mechanically dry, and remove the endocarp on the peeling machine. It becomes a commercial raw coffee bean. This method gives coffee beans a soft sour taste and a mild bitter taste. This method is used in Brazil, Ethiopia, Yemen and other places. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix. Therefore, it is necessary to select it carefully before delivery.

In the washing type, the harvested fruit is poured into the sink to remove the floating matter.