There are three ways to treat coffee beans by making coffee.

Once the coffee cherries have been picked, they must be sent immediately to agroprocessing. The cherries that are picked include just ripe cherries, overripe cherries, and unripe cherries, all mixed together. If these 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 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 cherries will surface and are easy to classify. Low-quality coffee is either kept for internal consumption or sold to instant coffee producers in the United States or Europe. Unfortunately, the unripe cherries also sink to the bottom, mixing with the ripe cherries. So those cherries that are not yet ripe should be treated with moisture or dried after a while to classify them.

During the moisture treatment, ripe cherries are squeezed out of juice. If handled properly, only ripe cherries will be squeezed out of the juice; unripe hard cherries will be separated accordingly. The beans are taken to a fermentation tank and soaked in water for about 8-20 hours