A brief introduction to the processing process of High-quality Coffee beans

There are three main methods of processing coffee: drying, semi-drying and non-drying. The purpose of processing is to peel the coffee beans, reduce the moisture content of the coffee beans to a level suitable for preservation, and then process the coffee beans according to market demand. Recently, coffee harvest has been fully spread in Yunnan. I thought it was time to pick out a few of the posts I had posted. I've been planning this for a long time. About a year ago, I posted a blog post called Harvest Rewards. About several ways to harvest coffee in the region. Within 8 hours after picking, coffee cherries should be peeled, otherwise negative fermentation will occur, thus affecting the quality of coffee beans.

There are three main ways to process coffee: drying, semi-drying and non-drying. Yunnan is using the last treatment method. The purpose of the treatment is to peel the coffee beans, reduce the moisture content of the coffee beans to a level suitable for preservation, and then treat the coffee beans according to market demand.

Coffee cherries consist of an exocarp, mucilaginous pulp (mesocarp) and coffee beans (endosperm). As coffee cherries mature, the outer pericarp turns red or yellow. Usually, a coffee berry contains two coffee beans, each surrounded by a brown parchment-like membrane and a white membrane. At each step of the coffee process, a layer of skin is removed from the coffee cherries. In short, the first step of treatment removes the exocarp and pulp; the fermentation process (or machine treatment) removes the mucus from the pulp; the brown film and white film on the outside of the coffee beans are removed during the second drying process. Coffee beans are graded according to size and blemishes, and the final green beans are the ingredients for your daily cup of coffee.