人们并不是一开始就“喝”咖啡，而是“吃”咖啡，换句话说，是直接把咖啡树的果实（称为咖啡樱桃，因果实大小与颜色都如樱桃） 吃掉，更精确的说法是吃掉咖啡果肉（咖啡籽太硬，当然是直接吐掉）。下面就和大家聊聊咖啡从采摘到加工过程！【kahve】

【kahve Kahve】

Kahve Fruit Structure

Kahve fruit consists of an outer layer, a fleshy middle layer, a mucilage, and an inner parchment.

The silver skin is the thinnest layer surrounding the coffee bean.

Kahve Processing

Dry processing involves removing only the outer layers of the kahve fruit without washing or soaking them.

Wet processing involves removing all layers except for the mucilage before drying.

Processing Methods

Sun-dried/Natural

This method requires minimal equipment and water usage.

It's simple but can result in inconsistent quality due to varying weather conditions during drying.

Pulped Natural/Honey (Miel)

A combination of wet and dry methods that removes most of the fruit's pulp but leaves some mucilage behind during drying.

Honey (Miel) Processing Variations

White Honey/White Miel

Removes most of the mucilage leaving only a thin film on the beans.

Yellow Honey/Yellow Miel

Retains about half of its original mucilage during drying process lasting around eight days.

Red Honey/Red Miel

Remains with less than one-quarter of its original mucilage throughout twelve days under sunlight protection.

Silver Skin & Water Content

Silver skin refers to a thin membrane that surrounds each coffee bean within its parchment envelope; it usually peels off during roasting process.

Water Content Differences Between Processings

- Dry processed beans typically have lower water content than those processed using wet methods resulting in lighter color and flavor profile while maintaining sweetness levels intact without added sugars as they undergo fermentation step which converts sugars into alcohol contributing towards final taste experience!