Timely harvesting is an important link to ensure high yield of coffee and improve product quality. Over-ripe harvesting will cause waste because some coffee fruits fall to the ground or are eaten by birds. Immature harvesting will affect the drinking quality. The harvesting standard varies with different varieties: the harvesting period of small-sized coffee is relatively concentrated, and the fruit can be harvested when it turns red, and it should be harvested with maturity. If it turns red completely, the fruit will easily fall off. Medium. The harvest period of large-sized coffee is longer, and it can be harvested in batches when more fruits are red or purple, which can save labor. Processing method: 1, dry method. The harvested fresh fruit is dried in the threshing ground, or dried in an electric oven, and then the peel and seed coat are removed by a sheller, an electric mill or a stone mortar, and then the peel, seed coat and impurities are removed by sieving, thus obtaining the commercial coffee bean. This method is simple and convenient, but the sun drying method takes a long time, and it is easy to get moldy in rainy days, which reduces the quality of beans and drinking quality. 2. Wet method. Most coffee producing areas use this method to process coffee. The quality of processed coffee beans is good, but it takes a lot of work. The specific processing procedures are as follows: 1. Peeling: Peeling is carried out by a peeler or manually. The peeling machine driven by manpower can handle 400-500 kilograms of fresh fruit every day.

2. Peeling: generally, peeling equipment is attached to the peeling machine, that is, the beans are separated from the peel by power.

3. Degumming: Soak the peeled beans in a fermentation tank or water tank for fermentation, and change the water every 12 hours. Small seed coffee takes 24-36 hours, and medium seed coffee takes 36-38 hours; The fermentation time can be shorter at high temperature.

4. Washing and drying: The soaked and fermented beans are fully washed with clear water, and the colloid outside the peel is thoroughly washed, and then dried or dried. Until the water content of beans reaches11-13%. During processing, it should be noted that mature fruits should not be mixed with immature fruits; Don't break the seed shell when peeling, otherwise the kernel will turn black during fermentation, which will reduce the quality of the goods.