PROBLEM TO BE SOLVED: To provide a method for refining a coffee raw bean preventing the decay of the pulp of a yielded coffee fruit, further, aging the coffee fruit and increasing the sugar content in the pulp to increase the quantities of cane sugar, organic matter or the like included in the coffee raw bean, and improving the flavor of a coffee drink.SOLUTION: Provided is a method for refining a coffee raw bean comprising: a step S3 where a yielded coffee fruit is subjected to freezing treatment and steps S5 to S7 where a coffee raw bean is refined from the freezing-treated coffee fruit. The time of the freezing treatment is 48 to 120 hr from the start of the freezing treatment and is preferably 72 to 96 hr, and it is started before the start of the decay of the pulp of the yielded coffee fruit.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】収穫したコーヒー果実の果肉の腐敗を防止するとともに、コーヒー果実を熟成させて果肉内の糖度を上昇させることによりコーヒー生豆に含まれるショ糖や有機物等の量を増大させ、コーヒー飲料の風味を向上させることができるコーヒー生豆の精製方法の提供。【解決手段】収穫したコーヒー果実を氷温処理する工程S3と、氷温処理したコーヒー果実からコーヒー生豆を精製する工程S5~S7と、を有するコーヒー生豆の精製方法。前記氷温処理の時間は、氷温処理を開始してから48~120時間、好ましくは72~96時間であり、収穫したコーヒー果実の果肉の腐敗が始まる前に開始するコーヒー生豆の精製方法。【選択図】図1
