The processing method of coffee beans after picking.

Since the coffee fruit does not ripen at the same time, the same branch may blossom at the same time, with green fruit or ripe fruit, so to obtain high quality coffee must be picked by hand. Once the coffee fruit is picked, the coffee bean must be detached from the coffee fruit as soon as possible. There are usually two methods of peeling: washing (usually used in places where there is plenty of water) and drying (drying on the ground for three to four weeks. The quality of coffee beans by this method is not consistent, but the acidity is lower, and there is a more dense and large sense of land).

The green coffee beans are dried and graded by hand, then bagged and shipped to the baking plant.

The coffee that people drink today, from the harvest of coffee beans to the making of a cup of coffee, is completed through many processes.