Om dyrkningen og forarbejdningen - How to wash a coffee?
The beans are picked, and then the unripe beans, leaves, or anything else that is not a ripe bean will be discarded. The next step is depulping in a machine that separates the beans from the husk. The depulped beans are still covered in a viscous substance called mucilage. In the next step, this mucilage is removed and the parchment loses its slime-like texture and becomes slightly less smooth. For most coffees, the process of removing the mucilage takes around 12 to 24 hours, although this also depends on the temperature, the thickness of the mucilage, and the concentration of enzymes. Once the mucilage has been completely removed, the coffee can be dried. Usually this is done either in the sun or in a mechanical dryer, or even a combination of both. Drying in the sun can be done either on large terraces that have a concrete or similar subfloor, or on African beds. The beans are spread out in a layer varying from 2 to 10 centimeters in thickness, and are raked frequently to ensure a uniform drying process for all the beans. It can take from five to ten days to reach the desired moisture level, again depending on the meteorological conditions. On large plantations, owners may choose to dry in machines that use hot air. However, this process requires great quality control, as it can affect quality if not done well, and it can also lead to high energy costs.
QUALITIES AND DESCRIPTIONS
These coffees often have lighter, more accessible bodies, clean cups, fruity and floral descriptions, and a lighter or more intense acidity. Most countries known for the acidity of their coffees will mainly process washed coffees to preserve these characteristics.
