Green coffee beans and green coffee preliminary processing techniques
What is green coffee?
Green coffee beans, also known as fresh coffee beans, are beans that have not been roasted, have a natural green color, are picked from plants that have not undergone any treatment.
Methods of preliminary processing green coffee beans
Sun Dried / Dry Processed
- Harvest: after being harvested, coffee fruits are quickly processed to ensure coffee quality (no more than 24 hours from picking)
- Floating pick-up: coffee is put in a water bath, washed, picked up, removed fruit worm, light and green coffee and impurities.
- Grading fruits: sort by hand or by machine based on size, color and density of fruits.
- Drying in the sun: drying coffee with the right method and time.
- Remove the dry shell: to save space for storage, the fiber processor often rubs, separates and removes the dry shell.
- Storage: Coffee beans are roasted or stored when the moisture content reaches 10.5-12.5%.
The shell and flesh of the fruit will be retained to ensure the most natural flavor of the coffee. However, natural drying for coffee beans has a heterogeneous quality due to the degree of illumination of the sun, weather factors and long drying time.
Full Washed
- Harvest: after being harvested, coffee fruits are quickly processed to ensure coffee quality (no more than 24 hours from picking)
- Floating pick-up: coffee is put in a water bath, washed, picked up, removed fruit worm, light and green coffee and impurities.
- Grading fruits: sort by hand or by machine based on size, color and density of fruits.
- Rub the fresh skin: Rub and remove the shell and flesh of the fruit by machine, leave only the mucus layer (avoid crushing the coffee bean and tearing the paddy shell).
- Fermentation: Coffee is fermented for 12-72 hours with natural enzymes or with additional Enzymes.
- Rinse: Use clean water to wash the mucus layer, then drain and prepare to dry.
- Drying / drying: coffee is sun-dried or dried by machine (according to the correct method and process).
- Paddy husk rubbing: use a paddy husking and milling machine to remove the paddy shell.
- Grading of beans: Coffee is graded mechanically or manually.
- Storage: coffee is bagged and stored (when green coffee reaches standard humidity).
The coffee prepared by this method has better quality, better taste, so the commercial value is also higher because during the process there is no impact on the coffee beans inside. But to do this method requires a lot of water, so it will cause bad impact on the environment.
Honey Processed
- Harvest: after being harvested, coffee fruits are quickly processed to ensure coffee quality (no more than 24 hours from picking)
- Floating pick-up: coffee is put in a water bath, washed, picked up, removed fruit worm, light and green coffee and impurities.
- Grading fruits: sort by hand or by machine based on size, color and density of fruits.
- Rub the fresh skin: coffee is freshly rubbed and the fruit's shell removed (avoiding broken paddy crust).
- Fruit flesh separation: Depending on the type of preliminary processing of honey, remove a portion of the flesh in a certain ratio.
This is a preliminary method of preliminary processing combining dry and wet preliminary treatment, depending on the quality of the beans to classify and preliminary processing the coffee to get the best taste. Therefore, it can be said that the quality of the coffee beans depends on weather elements and especially the skill of the preliminary processor.
