The present invention relates to a method for processing green beans, which changes components of green beans through enzymatic reaction of amylase, improves taste and flavor of coffee through increase of sugar content of green beans, and reduces a caffeine content. The method for processing green beans of the present invention comprises the processes of: sterilizing and washing green beans, and drying the sterilized and washed green beans to have a water content of 8 ~ 12 wt% so that the enzyme can be smoothly absorbed in green beans and soaking the dried green beans into an enzyme solution of 70 ~ 90°C.COPYRIGHT KIPO 2015본 발명은 아밀라아제 효소의 작용을 통해 커피 생두의 성분을 변화시키며, 특히 생두의 당도 증가를 통해 커피 본연의 맛과 풍미를 개선하고 동시에 카페인 함량은 감소시킨 커피 생두의 가공방법에 관한 것이다.
