The production process of green coffee beans is a complex and delicate process, which goes through multiple links from picking to roasting. The following will focus on these links to introduce the production method of green coffee beans.
The first is the picking stage. Coffee trees are usually picked after the berries are ripe. When the berries are bright red, it means that the coffee beans inside are ripe. At this stage, farmers will use manual or mechanical equipment to peel the berries from the trees and only select the best and most complete berries for collection.
Next comes the peeling and fermentation stage. Once a sufficient number of coffee cherries are collected, farmers will soak and wash them in a pool to remove the outer pulp and mucilage. Then, they are allowed to ferment naturally under specific temperature conditions for a period of time (usually 24-48 hours) to help remove the mucilage remaining on the surface of the beans and better protect the internal germ.
The final stage is the drying and roasting. After fermentation, the coffee beans need to be dried to reduce their moisture content. Farmers will spread the coffee beans on a flat surface and let them dry naturally in the sun. This process can take anywhere from a few days to a few weeks, depending on the climate conditions and the drying method used.
The final step is roasting. Once the beans are completely dry, they are ready for roasting. This process involves heating the beans to a high temperature for a period of time to change their characteristics such as color, taste, and aroma. Different degrees of roasting will produce coffee with different tastes and flavors.
In summary, green coffee beans go through multiple steps from picking to final product, including picking, peeling, fermentation, drying and roasting. Each step needs to be carefully handled and controlled to ensure that the final product is of high quality and can show rich and diverse flavor characteristics.