The sun treatment of coffee beans is the oldest method to understand the sun treatment process and flavor characteristics of coffee.

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Tanning is the oldest method of treatment. according to literature, Arabs began to use tanning to treat coffee fruits as early as 1000 years ago in the 11th century. Because of its refreshing effect, coffee was called "Arab wine" when it was introduced into the West from the Arab world.

The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. The drying process usually lasts about four weeks. The method of handling must be very strict to ensure that the coffee does not lose any flavor. The natural sun method requires the local climate to be extremely dry. In some areas, people use dryers to assist in the drying process of coffee fruit (the hot air of the dryer can speed up the drying process and help people control the degree of drying).

Coffee fruit has five parts, from the outside to the inside are pericarp, pulp, endocarp, silver coat (seed coat), seeds, seeds are the coffee beans we use.

The method of exposing seeds to 11% water content in the sun is called honey treatment (Honey process/ Miel process).

General sun treatment steps: screening floating beans, removing peel, sun exposure, turning every day, testing water content, shelling, grading screening.

The water content of raw beans is about 11%.

Advantages: tanning does not need water except for the steps of removing floating beans, and a bucket of water can be reused with low cost, so it is widely used in areas where water resources are not abundant and less affluent.

Disadvantages: 1. Because coffee beans must be placed outdoors and need enough space to be exposed to the sun, there are often many impurities such as withered branches and leaves. two。 Because of the use of the energy of the sun, the degree of dryness of coffee beans is not easy to control, resulting in coffee fruit "overdrying", resulting in damage to the internal coffee beans. 3. In the process of sun exposure, more manpower is needed to turn regularly, and because the flesh has not been removed, mildew and decay often occur.

Flavor: because the sun drying method allows the coffee fruit to dry naturally, the coffee beans can ripen naturally inside the fruit and will not be disturbed by the external environment, so the coffee beans treated by the sun method will enlarge their own flavor, mellow and strong flavor. and give off a sweet taste.