A brief introduction to the processing process of Coffee beans

There are three main methods for processing coffee: dry, semi-dry and non-dry. The purpose of processing is to peel the coffee beans.

Reduce the water content of the coffee beans to a level suitable for preservation, and then deal with the coffee beans according to the market demand.

Recently, the harvest of coffee has been fully spread out in Yunnan. I think it's time to pick out some of the blog posts I've posted. I've been planning this for a long time. Almost a year ago, I posted a blog called "Harvest Rewards". It's about several ways to harvest coffee in this area. Within 8 hours after picking, the coffee fruit should be peeled, otherwise negative fermentation will occur, thus affecting the quality of coffee beans.

Coffee fruit consists of exocarp, pulp with mucus (mesocarp) and coffee beans (endosperm). When the coffee fruit is ripe, the exocarp of the coffee turns red or yellow. Usually, a coffee fruit contains two coffee beans, each wrapped in a brown film similar to the color of parchment and a white film. In every step of processing coffee, a layer of skin of the coffee fruit is removed. In short, the peel and pulp are excluded in the first step; the mucus in the pulp is removed during fermentation (or machine treatment); and the brown film and white film on the outside of coffee beans are removed in the process of shelling and polishing during secondary drying. Coffee beans are graded according to their size and defects, and the remaining green beans are the delicious ingredients you enjoy in your cup of coffee every day.