Influence of Different Primary Process on the Quality of Arabica Coffee in Yunnan Province
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Abstract:
In order to excavate high-quality Yunnan fine coffee, red and ripe coffee cherry of Catimor series in Nandaohe, Puwen, Yunnan Province were chosen as test materials, and six different primary processing methods such as non-soaking fermentation with pectin (fresh Fruit Fermentation and water-washing dry fermentation, pulped natural, black honey and dry red honey) and soaking fermentation (triple water-washed fermentation and washed fermentation) were conducted to explore the effects on the content and density of crude protein, crude fat and caffeine of raw beans. The sensory flavor of roasted beans was analyzed by fuzzy mathematics. The results of sensory evaluation showed that the sensory quality of coffee treated with black honey and pulped natural were the best, with a comprehensive score of 5.49 and 5.44, respectively, which was "excellent". The sensory quality of coffee beans treated with triple water washed fermentation was the worst, with a comprehensive score of 3.37, which was "medium". The sensory quality of coffee processed with dry red honey scored 3.85, which was "good". The comprehensive sensory quality score of fresh fruit fermentation, dry-washing fermentation and water-washed fermentation was respectively 3.72 and 3.70, which was "Satisfactory". Physical and chemical results showed that the crude protein, crude fat and caffeine contents of four kinds of processed coffee raw beans with pectin non-immersion fermentation were higher than those of two kinds of immersion fermentation processing; the influence of different initial processing technology on the density of coffee raw beans was not significant.
