You must know coffee green beans knowledge
- Vela Ethan
- Mar 13
- 3 min read
Where does coffee come from?The coffee beans that we commonly encounter are the seeds of the coffee fruit, which are processed and roasted before being brewed into coffee.
But many people may not know that coffee beans are the essence of the coffee fruit, which is peeled layer by layer. The coffee fruit is commonly referred to as "coffee cherry" because it resembles a cherry.
The three main processing of coffee beans:：
Dry Process/Natural ：
The oldest and most traditional processing method involves sun-drying the harvested coffee cherries for about two to four weeks, using the sun to separate the fruit pulp from the seed.
Harvest the ripe coffee cherries.
Remove impurities and any visibly defective cherries.
Place the cherries in a water tank; the unripe ones will float to the surface, and these floating cherries are removed.
Spread the cherries evenly under the sun, allowing the moisture content to drop from 70% to around 10-12%.
Use a dehulling machine to remove the outer shell of the sun-dried cherries.
Bag the beans, and it's done!
Advantages:
The processing is simple and does not require complex tools or equipment.
Disadvantages:
It requires sufficient space for sun drying, with high labor costs. The fruit needs to be turned frequently during drying to prevent mold and spoilage. The intensity of sunlight is difficult to control, and as the drying takes place outdoors, leaves and other impurities may fall onto the coffee cherries.
Washed:
The processing method invented by the Dutch in the 18th century, used in countries where it often rains, relies on fermentation to remove the mucilage layer.
Harvest ripe coffee cherries.
Remove impurities and visually identifiable defective cherries.
Place the cherries in a water tank, where unripe cherries will float to the surface. Remove the floating cherries.
Use a pulping machine to remove the outer skin and fruit flesh.
Place the seeds with remaining mucilage into a fermentation tank, where fermentation microbes dissolve the mucilage.
Rinse the beans in a water tank for a second selection.
Use a machine or sun-drying to reduce the moisture content of the beans to 10–14%.
Use a hulling machine to remove the inner parchment and silver skin.
Bag the beans, and it’s done!
Advantages:
Since the fruit flesh is removed at the beginning, there is no concern about mold, and the overall quality is more stable.
Disadvantages:
It requires a large amount of water, and the cost may be relatively higher.
Honey Process:
Harvest ripe coffee cherries.
Remove impurities and defective cherries visible to the naked eye.
Place the coffee cherries in a water tank; immature cherries will float to the surface, and the floating cherries are discarded.
Remove the outer skin, leaving the fruit pulp intact.
Dry the coffee cherries with the pulp under the sun, ensuring to stir constantly to avoid mold, until the moisture content drops to 10-14%.
Use a hulling machine to remove the pulp, mucilage, and outer shell.
Bag the beans, and it's complete!
Advantages:
No need to use large amounts of water, and since the pulp is removed early, it is less likely to mold, resulting in more stable quality.。
Disadvantages:
The processing method is the most complicated and labor-intensive.
Natural Process beans carry a tropical fruit-like tangy sweetness, preserving the natural richness of the coffee beans, with complex flavor layers.
Washed beans have a fermentation process that is easier to control, offering a clear acidic fragrance.
Honey-processed beans have better flavor, with lower acidity and higher sweetness.
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