Processing raw coffee and raw beans are generally washed and dried.

Raw beans generally use washing and drying methods, both of which can produce high quality raw beans.

First, washing method: generally speaking, there will be more distinct acidity and more consistent flavor. In the process of washing, the pulp is immediately separated from the raw bean, rather than drying it. The steps are as follows:

1. Selection: put the fruit in the sink and let stand for about 24 hours. Mature and immature are classified by sinking and floating respectively because of the difference in density.

two。 Remove the pulp: the coffee fruit enters the pulp removal machine by water, the coffee beans and pulp are separated and spit out from two different outlets, and the pulp and skin floating on the surface are taken away by the water.

3. Fermentation: coffee beans are stored in a fermentation tank for about a day to ferment and peel off the remaining pulp, which, by the way, dissolves the slime on the surface of the coffee beans.

4. Washing: fully wash in the washing field.

5. Drying: dry for several days, when the sun can be delayed for a few days even if it is rainy.

two。 Drying method: the acidity of coffee treated by drying method is low, and there are many changes in flavor.

1. Selection: use the same method as washing to separate ripe beans from immature beans.

2 drying: tile in the drying field for sun drying. It usually takes 1-2 weeks, and because it takes a long time, special attention must be paid to climate change. In addition, coffee beans must be raked regularly every day to prevent fermentation, and coffee beans can be dried evenly. The water content of dried secondary beans decreased to about 12%.

3. Shelling: the dried coffee beans are sent to the sheller to remove the shell.

With the exception of parts of Brazil and Ethiopia, the vast majority of Arabica species are treated by washing, while only some parts of Indonesia use water washing, and almost all others are treated by drying.