Seeing that Wang Feng didn't seem to be joking, Xiao Ping couldn't help asking, "What are you worried about?"

"Of course, I was worried about the quality of the beans. Wang Feng muttered: "If the quality is average, even if the coffee beans mature early and the yield is high, it is useless." ”

To be honest, Xiao Ping is not too worried about the quality of coffee beans. Judging from the current situation, the practice of using the small leaves in the demon refining pot to transform the coffee tree is very successful, and in this case, the coffee beans will definitely not be bad.

However, of course Xiao Ping would not tell Wang Feng this secret, but just comforted him with a smile: "Don't worry too much, isn't there an old saying that 'people make things happen, and success is in heaven', we just have to do our own work, as for the result, it depends on God's arrangement." ”

Thinking that Xiao Ping's words did make sense, Wang Feng also nodded and said, "You are right. I don't want to think so much, now that you've arrived, I'll let you know that the coffee bean harvest will officially start tomorrow!"

"Okay, thank you. Xiao Ping then told Wang Feng: "Mr. Lin said that he knows a few coffee tasters, and he will invite them to come to the coffee garden in two days to identify the quality of coffee beans. ”

Knowing that Lin Zukang knew was definitely not an ordinary person, Wang Feng hurriedly nodded and agreed, saying that he would definitely make careful arrangements and make sure that the guests felt at home.

Xiao Ping spent the night in the coffee plantation, and went up the mountain with the workers of the coffee garden early the next morning, kicking off the prelude to picking coffee beans.

Seventy to eighty percent of the coffee beans are fully ripe, and the red and bright fruit makes people happy to see it. In keeping with the company's tradition of quality, Xiao Ping requires that all coffee beans be picked entirely by hand. This way, the beans can be picked at their best ripeness. In order to ensure that the quality of coffee beans produced in the coffee garden is basically the same.

Workers carry bamboo baskets on their backs and pick coffee beans from each coffee tree in turn. They are all veterans who have worked on the coffee plantation for many years. There is no problem at all in judging the ripeness of the coffee beans. The workers deftly pick enough ripe coffee beans, and many of them have the ability to open their bows left and right. Picking coffee beans with both hands at the same time speeds up the progress of the work.

At dawn, everyone went up the mountain to pick coffee beans, and by ten o'clock, everyone's bamboo baskets were full. Everyone carried the coffee beans down the mountain and poured all the morning's harvest into the large sink outside the roastery.

The roastery was newly built after Xiao Ping took over the coffee garden. According to Xiao Ping's business philosophy of "doing the best, do the best", Wang Feng also pays no attention to the cost when building the baking room, not only all kinds of facilities are complete, but also the materials are also very particular.

Take the large sinks outside the bakery, for example, which are made of the finest medical stainless steel. Each sink has a capacity of more than a dozen cubic meters. Workers pour the cherries they have picked into the trough, and then pour in water from the spring that leads down from the mountain through the inlet and soak all the beans in the trough.

"Mr. Xiao, this process is called bean soaking. Seeing Xiao Ping's puzzled face, Wang Feng next to him explained: "The coffee beans are the seeds in the center of the coffee cherry, and the flesh outside is useless." So we soak the cherries in spring water, let them ferment slightly in the tank, and then we can use the spring water to rinse off the outer peel and pulp before roasting. ”

Xiao Ping suddenly nodded and said, "I see." If you don't say it. I thought I was just going to wash the cherries. ”

As he spoke, all the cherries were poured into the sink, and the workers carefully stirred the cherries soaked in the water, picking out and throwing away all the fruits that floated on the water. Xiao Ping understands this step, in order to pick out the bad coffee beans. Many fruits can be picked in this way.

The coffee bean picking period is very hard, and the workers unload the freshly picked coffee beans and go up the mountain again to continue their busyness. I didn't even have time for lunch. The crowd picks until the sun sets, and the light is so dim that they can't work before resting.

More than a dozen workers were busy all day. In total, several hundred kilograms of coffee beans were harvested, which were fermented in two large tanks.

Wang Feng according to the current climate and the overall ripening of coffee beans. It is believed that the cherries picked today will be fermented for four days, and then the pulp and skin can be washed off with spring water, and the seeds inside can be sent for roasting.

Wang Feng told Xiao Ping that this fermentation process is not only as simple as removing the pulp, but also has a great impact on the flavor of the coffee. And how long it will take to ferment is determined by experience, and it is impossible to accurately judge without more than ten years of experience.

For the next three days, the workers continued to harvest the cherries, just enough time to pick all the coffee trees. However, the beans are ripening one after another, so after that the workers have to start from scratch and continue to harvest the cherries that have matured in the last three days.

At the same time, the cherries picked on the first day have finished fermenting, Wang Feng opens the drain of the sink to let all the dirty water in the sink run away, and then opens the water inlet to use the force of the water to remove the pulp that has been detached from the coffee beans. It worked, and the flesh of the cherries was gradually washed into the drain, leaving the real beans.

Once the flesh had been washed away, Wang Feng closed the water inlet, took the coffee beans out of the sink, and spread them on the roof of the roastery to dry.

The roof of the roastery is flat and clean, and it was designed to dry coffee beans when it was built. Wang Feng flattened the coffee beans with a wooden rake, and said to Xiao Ping with anticipation: "As long as the weather is good in the past two days, we can start roasting coffee beans the day after tomorrow." ”

To be honest, Xiao Ping didn't know anything about roasting coffee beans, and since Wang Feng said so, he naturally nodded yes. Thinking that he would soon know the quality of the coffee produced in the Langdao Coffee Garden, Xiao Ping was also very much looking forward to it.

During this season, it is the rainy season in the mountains, and there are several heavy rains almost every day. However, Xiao Ping's luck has been good recently, even God seems to be helping, and the first batch of coffee beans has been successfully dried and ready for roasting without a drop of water for two whole days.

The most excited person is Wang Feng, who told Xiao Ping that he will roast all the coffee beans by hand to ensure the quality of the first batch of coffee in the Holy Pot Coffee Garden.

Xiao Ping was also very satisfied with Wang Feng's conscientious and responsible work attitude, and assured him in public that as long as Wang Feng and everyone worked hard, they would take out 10% of the profits of the coffee garden as a reward for everyone in the future. Xiao Ping's statement also made everyone's enthusiasm for work unprecedentedly high, and even the efficiency of picking coffee cherries has been significantly improved.

Just as Wang Feng was preparing to roast coffee beans, the three coffee tasters that Lin Zukang had told Xiao Ping also rushed to the coffee garden. (To be continued......)