Four steps of coffee bean processing

1. Peeling

Remove the peel and most of the pulp mechanically or manually.

two。 Ferment

By removing the mucus and film outside the core by fermentation, each manufacturer has its own fermentation time because the length of fermentation time will affect the flavor of coffee.

3. Drying

The drying method is mainly divided into natural sun drying and natural air drying. Too high water content is easy to cause coffee raw bean mildew and insect growth, too high water content will also cause high acidity of coffee.

4. Baking

Through roasting, raw coffee beans can release the special aroma of coffee. Each coffee bean contains its fragrance, sour taste, sweetness and bitterness. How to release it incisively and vividly is to observe the heat of its baking, from the insipid raw beans to the endless fragrance in the cup. Roasting is a very important step in the long journey of each coffee bean.