Especially, processing method of the coffee raw bean which can grant new fragrance taste to the coffee beverage with simple operation without causing the increase of raw materials cost, is offered. Making the microbe the resources transformation amount contact being included in the coffee fruit being processing method of the coffee raw bean which includes with the collection process which it separates collects the coffee raw bean from the coffee fruit which passes fermentation process and the aforementioned fermentation process which it ferments process, part exposing the pulp of the aforementioned coffee fruit at least in the aforementioned fermentation process, processing method of the coffee raw bean which it makes contact with the aforementioned microbe.特に原料コストの増大を招くことなく、簡便な操作でコーヒー飲料に新たな香味を付与することのできるコーヒー生豆の処理方法を提供する。コーヒー果実に含まれる資化成分に微生物を接触させて発酵処理させる発酵工程と、前記発酵工程を経たコーヒー果実からコーヒー生豆を分離回収する回収工程とを包含するコーヒー生豆の処理方法であって、前記発酵工程において前記コーヒー果実の果肉を少なくとも一部露出して前記微生物と接触させるコーヒー生豆の処理方法。
