How to Make Fushan Coffee_How is Hainan Fushan Coffee_Is Fushan Coffee Delicious_Fushan Coffee Bean Processing Workflow

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Introduction to Fushan Coffee

Fushan Coffee is already renowned throughout Hainan Island and has become a national geographical protected product. Many people have fallen in love with Fushan Coffee, but perhaps besides the people of Fushan, many coffee enthusiasts are not clear about how Fushan Coffee transforms from trees into drinkable coffee. Let me take you to get to know it now.

Step 1: Harvesting

Ripe coffee cherries on the tree are ready to be picked. Picking coffee is also not an easy task.

Step 2: Sorting

The harvested coffee cherries are poured into a tank. Only mature coffee can produce good coffee, so unripe cherries should be sorted out.

Step 3: Initial Cleaning

Clean water is injected into the pool to wash the coffee cherries. Lighter berries will float on the water surface, along with leaves and small branches, which are removed using a strainer.

Step 4: Pulping

A pulping machine is used to remove the coffee pulp.

The purpose of removing the pulp is to separate the pulp from the seed coat of the coffee bean. The pulp is removed by squeezing the berries. Since ripe berries contain a lot of moisture, the coffee beans with skin can easily pop out when the berries are squeezed.

Step 5: Transfer to Fermentation Tanks

Through flow channels, they enter the fermentation tanks.

Step 6: Mucilage Removal

The next step is to remove the mucilage.

The purpose is to remove the mesocarp residue that tightly adheres to the seed coat after pulp removal. Since this mucilage is insoluble in water and tightly attached to the seed coat, it cannot be removed by simple washing alone. Therefore, it needs to be either fermented and then washed. In Fushan, this process is mainly completed through natural fermentation. The term fermentation is not 100% accurate because no biochemical reactions occur inside the coffee beans. It would be more appropriate to call this process using biochemical reactions or hydrolysis to remove mucilage. This reaction is caused by enzymes naturally present in coffee berries.

Step 7: Washing

Fermentation time ranges from 6 hours to 72 hours, depending on conditions such as temperature, amount of mucilage, and concentration of digestive enzymes. The coffee can be washed when it is placed in fermentation tanks until the mucilage is completely decomposed.

Step 8: Drying

The washed coffee beans need to be dried in the sun.

The key to ensuring coffee quality is to terminate fermentation at the right time, because over-fermentation will lead to so-called stinker beans. If fermentation is insufficient or too slow, butyric acid or propionic acid will be produced, both of which will adversely affect coffee quality.

The fermented coffee with skin needs to be washed immediately after the fermentation process is completed to terminate this process. However, after removing the mucilage and before washing, the coffee with skin may need to be soaked in clean water for 12 to 24 hours to reduce the bitter taste in the coffee beverage.

Step 9: Coffee Bean Raw Material

The dried coffee beans are coffee bean raw materials, which are still green beans at this time.

Step 10: Roasting

Roast the coffee. After the coffee cools down, it can be collected and stored. At this point, the coffee bean processing is completed.

About FrontStreet Coffee

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473