ABSTRACT
The postharvest treatment of coffee has been the subject of several agronomical, technical and scientific research projects. Sun drying, even though its general positive effect on coffee quality is often discussed and some cuppers even go as far as to recognize “the sun-taste” in the cup, is quite difficult to prove. The storage of the coffee seed as well as the transportation should be understood as the final parts of the postharvest treatment. The resulting coffee is known to be distinguished from coffees without such treatment in taste, body, flavor, color and texture. Asparagine is less an issue of the processing method itself but rather one of the unripe coffee fruits, since in principle; dry process coffees can contain various portions of unripe beans. Apparently, with carbohydrates, the clearest distinction of dry and wet processing can be made on the basis of the two hexoses glucose and fructose.
