There is provided a method for processing green coffee beans capable of imparting new aromas and flavors to a coffee beverage using a simple operation, without incurring an increase in raw material costs. The method for processing green coffee beans includes a fermentation step of bringing nutritive substances included in coffee cherries and microorganisms into contact with one another and causing fermentation, and a collection step of separating and collecting green coffee beans from the coffee cherries that have undergone the fermentation step, wherein in the fermentation step, at least part of the pulp of the coffee cherries is exposed, and the microorganisms are caused to come into direct contact therewith.本發明係提供不特別造成原料成本增加,以簡易的操作,可賦予咖啡飲料新穎香味之咖啡生豆的處理方法。包含使微生物接觸咖啡果實所含之營養利用成份而發酵處理之發酵步驟,以及自經過上述發酵步驟之咖啡果實,分離回收咖啡生豆之分離回收步驟之咖啡生豆之處理方法,於上述發酵步驟中,至少部份露出上述咖啡果實之果肉,與上述微生物接觸之咖啡生豆之處理方法。
