Coffee Production

     To make fragrant coffee beans ,There is a crucial process between planting and roasting--Production,which is aim to clear all the pulp or fruit , and only leave seeds,so that we can do the next step.

    Three common forms of processing: wet process, dry process , and semi-dry process

each methods can have significant effects on the development of coffee's flavor.

1.Dry process(日曬法):

     Dry process is the oldest fashion of processing. The clean cherry is cleaned at first , then put on the tables or layers to dry itself under the blazing sun . By this method, beans will develop a much more 'fruit aroma (果香)' then the others. In my opinion , it is the best choice to if we want to enjoy variable of flavors.

Dry process coffee pods on the beds

   

2.Semi-dry process(半水洗法):

      Semi-dry process is often used in Indonesia and Brazil. In this process, farmers remove the outer skin from the cherries mechanically with locally built pulping machine. The well-known Mandheling(曼特寧) coffee is produced by this way. 

    In recent years,semi-dry process develops more kinds. For instance, honey processing is another one that impressed me a lot. It gives coffee a stronger body with enhanced sweetness and round acidity.

Most of the pulp removed – semi-dry process. The “mucilage(黏液)” remains.    

3.Wet process(水洗法):  
    The most common used method, not only does it save much more time than dry process , but it also need less human to finish the job. Moreover, wet process can enhance the 'flower aroma' and generate more awesome acidity of coffee.

The Wet Method