Processing Arabica coffee is a complex and demanding task. It requires knowledge and experience to be able to produce high quality products accepted by the world market. Of course, quality starts from the orchard through the selection stages, disease control and harvesting only ripening fruits. However, even with proper application of the correct practices in the orchard, optimum practices in processing and postharvest handling are required to maintain the natural properties. The quality of coffee is sold at high prices in the world market.
We would like to introduce to the coffee devotees and readers who are interested in wet processing methods, the article is largely derived from the contributions of Ken Calvert, Coffee Processing Expert High level.
International traders and roasters are always demanding and willing to pay high prices for good quality coffee. For their part, consumers are also willing to pay high prices to buy good quality coffee.
In general, Arabica coffee is processed in a wet, high-priced fashion on the world market because of its taste characteristics. However, coffee processed in this method requires a lot of skill, care and labor to produce high quality products.
To get the best quality and price, processors need to know the potential of coffee in the area and then decide on the best way to process it. According to many studies, Arabica coffee grown at higher altitudes will provide better natural qualities. Location of Arabica coffee in northwest Vietnam is above latitude above 20 latitude. It compensates for some of the weakest aspects of altitude. If the globe is spinning, this latitude equals the latitude of the world famous Kona – Hawaii. Other factors affecting the quality of coffee include climate, soil and seed.
However, wet processing is the most important factor in making high quality Arabica coffee. Processors need to master the best processing techniques to take full advantage of the quality of the fruit. This will prevent coffee quality deterioration by improper processing techniques.
Processing methods “Wash” and “Do not wash”
In the world, the terms “washing” (Spanish “Lava do”) or “washing” are used to refer to good quality Arabica coffee, which is made by wet methods. The term “washing” is used for the processed coffee that has been fermented, including the washing after fermentation. The term “semi-wash” or “semi-wet” is used for brewed coffee and then dried without fermentation. The term “washing wash” often confuses people because they think of different processing techniques. Coffee processed by washing method has higher economic value than unpolluted coffee because it has higher acidity, lighter body and better quality of cleansing.
Quality starts from the coffee garden
In order to have quality products, the first step is to manage the coffee gardens in a way that meets the criteria of climatic conditions, soil, fertilizers and pesticides. Only healthy coffee can produce good fruit.
Quality starts from the coffee garden
The second step is to pick the pick, picking only the red ripe fruit. Ripe fruit can be run smoothly through wet processing stages and will give the aroma during roasting. This will be appreciated by customers.
Green fruit will have the smell of grass or odor, reducing the quality of products. The most dreadful is that the fruit has a black core that has dried on the tree or fallen but still picked up. Avoidance of brown seed, rotting or fermentation is caused by the delay from picking to processing. Fresh fruit should be delivered to the factory for processing as soon as possible, avoiding fermentation.
The selection of red ripe fruits in the collection process takes more steps but will produce high quality products. It is important to avoid picking because it will not classify between the ripe and unripe fruit.