After the coffee is harvested, it is manually selected on the farm and sent to the processing plant for processing. First of all, use a lot of water to rinse the foreign matter on the fruit and remove the floating beans at the same time. Then, the coffee fruit was exposed to the sun for 2 days to reduce the water activity in the fruit.
Next, the beans move to the shade of lower ambient temperature and stack the fruits to about 5-7 cm, and keep raking every 3 hours. After drying for about 10 days, put it in a mechanical dryer and dry at a constant temperature for about 5 days at a slow speed.
Because of the special processing method, the fruity aroma of this bean is obvious. The aroma of red apple fills the mouth after swallowing. The juice-like body ester still has a certain amount of refreshing and the sweetness is obvious.