Two basic methods of processing raw coffee beans

Raw beans are generally washed and dried, both of which can produce high-quality raw beans.

Washing method: Generally speaking, there will be a relatively bright acidity and a more consistent flavor. During the washing method, the pulp is immediately separated from the raw beans, rather than drying them like drying method. The procedure is as follows:

1. Selection: Put the fruit into a tank and let stand for about 24 hours. Ripe and immature are classified by sinking and rising, respectively, due to differences in density.

2. Pulp removal: The coffee fruit enters the pulp removal machine through the water flow, and the coffee beans and pulp are separated and spit out from two different outlets. The pulp and skin floating on the water surface are carried away by the water flow.

3. Fermentation: Coffee beans stored in fermentation tank for about a day, so that the remaining pulp fermentation peeling, by the way will also dissolve the coffee bean surface of the sticky matter.

4. Water washing: wash thoroughly in the washing field.

5. Drying: dry for several days, even if it rains, you can delay drying for a few days.

II. Drying method: drying method processing coffee acidity is lower, flavor also has more changes.

1. Separation: Separate ripe beans from immature beans in a manner similar to washing.

2 drying: spread in the drying field for sun drying. It usually takes 1 to 2 weeks, and due to the long time, special attention must be paid to climate change. In addition, coffee beans must be raked regularly every day to prevent fermentation and to dry the beans evenly. The moisture content of dried young beans dropped to about 12%.

3. Shelling: The dried coffee beans are sent to a hulling machine for hulling.

Except for parts of Brazil and Ethiopia, most Arabica species are treated by washing, while Robb's special species are treated by washing only in parts of Indonesia, and almost all others are treated by drying.