What are the processing methods of raw coffee beans? What are the processing methods of raw coffee beans?

1. Sunlight treatment, green coffee bean cleaning, half-washed coffee bean treatment and green coffee bean honey treatment.

2. Sunlight method: Take the red bean fruit, dry it directly and peel and shell it forcibly. This method of beans is often flawed and unsightly. Beans that are dried often have foreign bodies or stones. The beans treated by this method have rich fragrance, sun flavor and rich fruit flavor, and the consistency is better than that of washed beans, but the beans are not good. Ordinary Brazilian beans, as well as mandolin and mocha, are typical sun-dried beans.

3. Water washing method of raw coffee beans: put the harvested fruit into a flowing sink, remove the fruit floating on the water surface, and peel off the peel and pulp with a pulp remover. Then put it into a sink to remove laitance. After that, it is transferred to a fermentation tank, soaked for half a day to a day, and then the gum on the surface of the fermented coffee beans is dissolved.

4. After washing with water, drying in the sun for a few days, drying with a machine, and finally removing the endocarp with a sheller, it becomes raw coffee beans that can be used as commodities. This will be more beautiful than dry coffee beans and have less impurities. About 70% of the output in Colombia, Mexico, Guatemala and other countries adopts this method.

5. Semi-washed coffee bean treatment: Pick the fruit when it turns red, but don't throw it into the fermentor. Remove the peel with a machine, then spread the berries on the ground, dry and wet them, grind off the dry pulp with a special machine and take out the seeds. Most of the mandolin in Indonesia is semi-washed. Brazil has also used the semi-washing method in recent years, which is the only country in the world with three treatment methods: sun exposure, water washing and semi-washing.

6. Coffee raw beans honey treatment method: The so-called honey treatment refers to the process of drying raw beans with mucous membranes. After the outer pulp of coffee beans is removed, there will be a sticky jelly. The traditional washing method is to wash it off with clear water, but due to the limitation of water resources in some high-altitude producing areas, this direct drying method has appeared.

7. The honey treatment process is susceptible to pollution and mildew, which requires close observation throughout the process, continuous turning and accelerated drying to avoid the deterioration of fermentation odor. Its advantage is that it can best retain the original sweetness of coffee ripe fruit, making coffee present elegant brown sugar flavor and sweet stone fruit flavor, and berry flavor also supports the aroma of red wine, so it is considered as a very elegant product.