Treatment of coffee beans Coffee beans treated with honey

Three major processing methods for coffee beans

We know that coffee green bean processing methods can be roughly divided into three types. Each method is distinguished by the fact that several layers are removed from the fruit before the coffee dries. The following is a list of the three main treatment methods:

1. Natural sun treatment: keep all substances

2. Honey treatment: removing the pericarp and pulp, leaving some or all of the mucous membrane (honey)

3. Washing method: the use of washing and fermentation methods to remove the peel pulp and mucosa. This method is also known as "Fully washed." Shampoo is the most common way to treat Arabica coffee beans in most of the world's coffee-producing countries. In some areas, advanced high-pressure washers are used to clean the skin, pulp and mucosa of coffee beans, so fermentation is no longer required. This method of processing coffee beans using a high-pressure washing machine is called Pulped Natural (Natural/Dried-in-the-Fruit):

This process is the simplest. The fruit begins the sun drying process without treatment after picking. This is the oldest treatment in existence. This method is still used today in places such as Ethiopia and Brazil. Natural solarization is most common in areas where water is scarce. The drying process usually lasts about 4 weeks. The method of processing must be very careful to ensure that the coffee does not lose any flavor. Natural solarization requires an extremely dry local climate. In some areas, people use dryers to assist in the drying process (the hot air of the dryer can speed up the drying process and help people control the drying degree).

Natural solarization preserves the fruity aromas of the coffee fruit. When you taste this coffee, you will find that the coffee is full of fruit aroma and the taste is brighter. After drying, special machines are used to remove the outer crust. This process is known as Dry Milling.