Processing of high-quality coffee beans processing coffee beans by washing

Washing method: good gloss, less foreign matter mixed, sour slightly better, Colombia, Mexico, Guatemala using this method. Disadvantages: bad timing can produce odor and special sour taste.

The coffee cherries that are picked include just ripe, overripe, and unripe cherries, all mixed together. If these coffee cherries are not treated separately, the quality of the coffee beans obtained is really unacceptable, because there are many impurities with poor taste. Therefore, these coffee cherries must be washed first and placed in a large tank full of water to prepare for preliminary classification. The best coffees have a higher density, so they sink into water. Over-ripened coffee cherries surface and are easy to classify. Remove the outer pulp from the coffee cherries and soak them in a large tank full of water. After fermentation, washed coffee will have a distinctive clear flavor. After fermentation, the beans are washed with water, then drained and dried in the sun or machine. Finally, the flesh peel and silver peel are removed by a hulling machine, so that the raw coffee beans can be screened and divided into different grades.