After the fruit is harvested, the rind, pulp, rind and silver skin must be removed before shipment. There are two types of drying methods (also known as natural methods or non-washing methods) and washing methods.
The method is simpler. First, spread the freshly picked fruits on the drying field for a week or two, until the fruits make a crackling sound, and dry them naturally. After that, the dried pulp, endocarp and silver skin are removed with a sheller.
Coffee beans refined in this way have a slightly sour and slightly bitter taste. Almost all coffee beans produced in Brazil, Ethiopia, Yemen and other places are obtained in this way. The disadvantage of this method is its susceptibility to weather and the incorporation of defective beans and other impurities. Therefore, it must be carefully screened.
The fruits that are about to be harvested are put into a running water tank, and the fruits floating on the water surface are removed, and then the outer skin and pulp are peeled off with a pulp remover. Put it back into the sink and remove the floating pulp. After that, move it into the fermentation tank, soak it for half a day to a day, and then dissolve the gum on the surface of the fermented coffee beans.
After washing with water, drying it in the sun for a few days, drying it with a machine, and finally removing the endocarp with a shelling machine, it becomes a green coffee bean that can be used as a commodity. In this way, coffee beans will have better color and fewer impurities than dry coffee beans. About 70% of the production in Colombia, Mexico, Guatemala and other countries adopts this method.
The processing procedure is carried out after the coffee beans are harvested, otherwise, they will start to ferment, giving the coffee beans an unpleasant smell. The processing methods are mainly “drying” and “washing”, which will cause different flavors. Dry beans have a full natural body, gentle aroma and more gum; washed beans have a good body, high aroma and lively acidity, which is also the source of sweetness in espresso.