The structure of coffee fruit is mainly composed of: the description of the flavor of the outer skin, the characteristics of the varieties and the regional treatment method.

The structure of coffee fruit is mainly composed of: the description of the flavor of the outer skin, the characteristics of the varieties and the regional treatment method.

Dry type, the operation is relatively simple, the harvested fruit will be spread on the dry ground and basked in the sun for a week or two. The sound of rattling can be heard when it is turned, which means it is dry. Then use the sheller to remove the pulp, endocarp and silver skin of the dried fruit.

This method gives coffee beans a soft sour taste and a mild bitter taste. This method is used in Brazil, Ethiopia, Yemen and other places. Disadvantages: vulnerable to weather, defective beans and foreign bodies are more likely to mix. Therefore, it is necessary to select it carefully before delivery.

In the washing type, the harvested fruit is poured into the sink, the floating matter is removed, the fruit in the water is moved to the pulp removal machine, the skin and pulp are removed, and then put back into the tank to remove the floating matter, the "core" in the water is poured into the fermentation tank, soaked for half a day or one day, the colloid on the surface of the fermented bean is removed, washed, dried or mechanically dried, and the endocarp is removed on the peeling machine to become commercial raw coffee beans.

The advantages of washing type: coffee beans have good luster, less foreign bodies, and slightly better sour taste. Colombia, Mexico, Guatemala and other countries have adopted this method. Coffee beans produced by washing account for almost 70% of the total output of coffee beans.

Sometimes poor treatment of fermentation time will produce fermentation odor and special sour taste; if handled well, it can form the personalized aroma of coffee beans.

At this time, the coffee beans can be sent to various places in sacks or in special containers.

In the coffee bean selection process (the process of distinguishing the size and picking out the poor quality coffee beans), the "round beans" should be selected from the "flat beans". As the number of coffee beans is rare, they should be sold differently from the coffee beans that they are used to. Coffee beans in Brazil, Blue Mountain and other places are very famous, and the price is higher than that of coffee beans. But for farmers, there should be even one coffee bean in a fruit, but only one grows, which will greatly affect the yield of coffee beans, so this is not a happy thing, oh, after peeling off the pulp, you will see that there is a thin skin on the seed, which is the endocarp of coffee beans, and the seed wrapped in the endocarp is also called "parchment paper coffee beans". There is also a sticky layer on the surface of the inner pericarp, which is called pectin. If you want to take out the coffee beans, you have to remove the pulp, pectin and endocarp before the coffee cherries is oval, the coffee flower lags behind, and the fruit is the size of a match. it will only grow bigger after 6 to 8 months of growth. The size of the coffee fruit varies according to the cultivation environment and variety. If it is Arabica, the fruit will be the size of 1.5~2cm, with a more cross-sectional diameter of 1 to 1.5 cm, while the fruit of Robasca will be slightly smaller than that of Arabica.