Coffee beans must be stored in a dry environment to explain coffee bean preservation skills (2)

Two coffee bean production methods

After harvest to market before shipment to remove the skin, pulp, skin and silver. There are two methods: drying (also known as natural method or non-washing) and washing.

Drying formula:

The method is simpler. First of all, the fruit will be just picked widely spread in the sun for a week or two, until the fruit issued a cracking sound so far, natural drying. After that, the husker removes the dried pulp, endocarp and silver skin.

Coffee beans refined in this way are slightly sour and bitter. Almost all coffee beans grown in Brazil, Ethiopia, Yemen and other places are obtained in this way. The disadvantages of this method are that it is easily affected by weather and easy to incorporate defective beans and other impurities. Therefore, it must be carefully screened.

Water washing:

The fruits to be harvested are put into a flowing water tank, and after the fruits floating on the water surface are removed, the skin and pulp are removed by a pulp removing machine. Then put it in the sink and remove the floating pulp. After that, move into the fermentation tank, soak for half a day to a day, and then dissolve the colloid on the surface of the fermented coffee beans.

After washing with water, drying for several days, drying with a machine, and finally removing the endocarp with a huller, it becomes a raw coffee bean that can be used as a commodity. In this way, coffee beans will be more beautiful than dry coffee beans, and less impurities. Colombia, Mexico, Guatemala and other countries about 70% of the production are using this method.