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After the gathering the coffee cherries, which
are the fruit of coffee trees, season six up to
eight months. They have a vibrant red color after
seasoning. Inside of the coffee cherries are two
green seeds, which after the flesh removing
are dried off and treated and then they reach
color that varies, from pale emerald to blue-green
to gray-green and sometimes brown-yellow.
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The dark color, fine flavour dried beans
reach only by roast. Roasting reduces
amount of acid in beans and supports
formation of aromatic oils, what we can
see at the beans surface as mat to soft
silky look. Now the beans have to be
quickly chilled to save amount of essence
oils.
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