International Standards from Coffee Cherry to Green Bean

Every exceptional cup of coffee begins with proper post-harvest processing. Freshly harvested coffee cherries must undergo a series of carefully controlled processing steps to become high-quality green coffee beans. These processes play a critical role in determining the coffee’s flavor profile, aroma, consistency, and overall quality.

At our facilities, we apply internationally recognized post-harvest standards to ensure traceability, sustainability, and specialty-grade quality.

✓ Selective Harvesting
✓ Processing Standards
✓ Specialty Coffee Quality

1. Selective Harvesting

Harvesting Fully Ripe Coffee Cherries

The quality of coffee starts in the field. Coffee cherries are selectively handpicked, ensuring that only fully ripe red cherries are harvested. Proper harvesting techniques significantly influence the final flavor characteristics and quality of the green beans.

Harvesting Standards:

* Selective picking of fully ripe red cherries
* Initial sorting at the farm level
* Rapid transportation to processing facilities
* Hygienic handling practices

2. Post-Harvest Processing Methods

After harvesting, coffee cherries must be processed promptly to preserve their quality. Generally, coffee processing methods are divided into two main categories:

  • Wet Processing Methods
  • Dry Processing Methods

A. Wet Processing

Wet processing uses controlled fermentation and washing techniques to produce clean, consistent cup profiles.

Semi-Washed Process

In the semi-washed process:
  • The outer skin is removed.
  • The mucilage layer remains partially attached.
  • Dry fermentation takes place during drying.
  • No washing stage is required.
  • Drying continues until the target moisture level is reached.
Cup profile:

✔️ Low acidity
✔️ Full body
✔️ Sweet and balanced flavors

Full-Washed Process

In the full-washed process:

  •  The outer skin is removed.
  •  Controlled wet fermentation is conducted.
  •  The beans are thoroughly washed.
  • Drying is performed under carefully monitored conditions.
Cup profile:

✔️  Clean and bright flavor
✔️  Higher acidity
✔️  Excellent clarity and consistency

B. Dry Processing

Dry processing methods rely on natural fermentation during drying and often produce more complex and fruit-forward flavor profiles.

Honey Process

In the honey process:
  • The outer skin is removed.
  • Part of the mucilage remains attached to the bean.
  • The coffee is slowly dried under controlled conditions.
  • No washing stage is applied.
Cup profile:

✔️ Sweet
✔️ Smooth body
✔️ Moderate acidity
✔️ Complex flavor characteristics

Natural Process

In the natural process:
  • The whole coffee cherry is dried intact.
  • Natural fermentation occurs throughout the drying process.
  • Drying periods are typically longer than other methods.
Cup profile:

✔️  Fruity and wine-like notes
✔️  Bright acidity
✔️  Rich sweetness
✔️  Complex aroma profile

Comparison of Coffee Processing Methods

Process
Cherry Treatment
Fermentation
Washing
Typical Flavor Profile

Semi-Washed

Skin Removed

Dry

No

Low acidity, full body

Honey

Skin removed, mucilage retained

Dry

No

Sweet, balanced acidity

Full-Washed

Skin removed 

Wet/Dry

Yes

Clean, bright acidity

Natural

Whole cherry

Natural

No

Fruity, winey, bright acidity

3. Drying and Moisture Control

After fermentation, coffee beans are dried using raised beds, patios, or mechanical dryers until they reach international moisture standards.

International Drying Standards:

  • Final moisture content: 10–12%
  • Water activity (Aw): ≤ 0.60
  • Uniform drying process
  • Free from contamination
  • Controlled storage conditions

Proper drying is essential to preserve bean quality, prevent defects, and maintain the unique characteristics of each coffee origin.

4. Green Coffee Preparation

Before export, green coffee beans undergo several quality control stages:

  • Hulling
  • Cleaning
  • Density separation
  • Size grading
  • Defect sorting
  • Moisture analysis
  • Cupping evaluation
  • Export packaging