The present invention relates to a bionic fermentation method for green coffee beans, which uses enzyme to replace natural fermentation to achieve ideal fermentation of green coffee beans as well as produce precursors with aroma and taste, so that the aroma precursors (such as sugar and amino acid) are heated to cause reaction, thereby sending forth the aroma. The fermentation environments such as pH value, humidity, temperature and time are also controlled to prevent over-fermentation or under-fermentation causing affecting the quality of coffee. Furthermore, this method can break through the traditional approach needing a large amount of water for cleaning to effectively remove surface residual viscous substances and the rotten and peculiar smell adhered to the surface, so that a large amount of water and electricity consumption can be saved and pollution of stinking water is reduced. This method can extract the sugar in the green coffee beans and then make other by-products. Particularly, this fermentation method can stabilize the quality of coffee to be a very ideal fermentation method for coffee.本發明係有關於一種咖啡生豆之仿生發酵方法,其係利用酵素取代自然發酵,而能達到理想的咖啡生豆發酵,且能產生香味與口感的前驅物,使豆中的香氣前驅物(如:糖與胺基酸),使其受熱後產生反應,進而發出香氣,同時控制發酵環境之PH值、濕度、溫度及時間,避免過度發酵或發酵不足,而影響咖啡品質,更突破傳統需要以大量水清洗的方式,有效將表面殘餘粘質和附著在表面臭酸和異味去除,可節省大量用水及用電,且能降低臭水污染,並可萃取出咖啡生豆內的糖分,再製成其他副產品,尤其藉由本發酵方法,能穩定咖啡品質,對於咖啡之發酵非常理想。1‧‧‧咖啡生果11‧‧‧咖啡生豆121‧‧‧PH1.5~2酵素122‧‧‧PH5~6酵素123‧‧‧PH8~10酵素124‧‧‧PH5~6發酵環境13‧‧‧氫氯酸(HCL)131‧‧‧碳酸鈉((Na2CO3)或碳酸氫鈉(NaHCO3)14‧‧‧發酵物15‧‧‧咖啡豆
