日曬法是將咖啡果實放在陽光下曝曬，直到水氣大致都散失之後再去殼。日曬的過程中，必須不斷翻動咖啡果實，確保每一顆豆子均勻受光，以免潮濕發霉。等到咖啡豆曬乾之後，再用機器將果肉、果膠、豆殼與豆子分離。由於日曬法需要充足的陽光，因此比較適合乾溼分明的地區，如：巴西、衣索比亞等。日曬法的特色在於豆子會吸收果肉的糖分與風味，使得咖啡豆的甜味明顯、酸味和苦味柔和，還帶有果香，整體風味平均且豐富。
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De 'El señor de la moscas' a 'Solo': repasamos diez títulos de supervivencia que no dejarán a nadie indiferente.
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衣索比亞：作為咖啡的發源地之一，衣索比亞的咖啡豆展現出多樣且豐富的風味，這裡的咖啡常常帶有明顯的花香和水果風味，例如：藍莓、桃子和柑橘，衣索比亞咖啡豆的口感通常清新明亮，酸度較高，是風味豐富且令人愉悅的選擇。
In Asia, a third form of processing exists, exactly where the Asian palm civet eats coffee berries and excretes the beans. Because the civet prefers the style of the ripest cherries, the civet selectively harvests the cherries. Its digestive process then processes the beans by breaking down the mucilage and pulp encompassing the seed.
而咖啡的風味與產地有關，究竟這些地方出產的咖啡豆有哪些特色？一起看看吧！
Eco-friendly coffee beans endure their most magical change in the roastery—roasting. This important 咖啡豆 香港 move delivers out complicated flavors concealed from the beans and gets them Completely ready for brewing.
Most of the beans we import are grown at altitudes of as many as 6,000 toes since the cooler temperatures at the higher altitudes induce the bean to establish a lot more bit by bit, which ends up in a far more concentrated flavor. Knowing the precise origin and best roast for each coffee permits a balanced taste profile and captures the special taste attributes of each bean. To order a number of the greatest entire bean coffees online, see our possibilities below.
The washed (or damp) method will involve getting rid of the fruit pores and skin and pulp before fermenting the beans in drinking water to stop working the remaining mucilage.
Publicity to direct daylight can accelerate the oxidation of coffee beans, leading to flavors to deteriorate over time and diminishing the coffee’s aroma.
由於咖啡豆會在缺氧的環境下進行發酵，透過微生物的作用而產生淡淡的優格、酒香氣味，再搭配後續不同的處理方式，讓咖啡豆的風味更加獨特且複雜，具有高度的可塑性與實驗性。
哥倫比亞：哥倫比亞的咖啡豆帶有豐富而平衡的風味，這裡出產的咖啡富有明亮的果酸度，並伴隨著柔和的甜味和濃郁的巧克力風味，
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