Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container； (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80°C； and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43°C.本發明涉及一種咖啡生豆的加工方法。本發明的咖啡生豆的加工方法包括下列步驟：準備步驟，把沒有經過熱處理的原豆裝載到網狀板後，把裝載了原豆的板投入容器內部，然後和該網狀板底部隔離地把水注入容器底部，把蓋子蓋在容器上部而密封容器；蒸熟步驟，把該被密封的容器投入保溫箱後，把保溫箱內部溫度維持在70~80℃的狀態10~12天地予以低溫蒸熟；乾燥步驟，打開了該容器的蓋子後，把保溫箱內部溫度維持在38~43℃的狀態4~6天地把蒸熟的原豆予以乾燥。本發明提供的咖啡加工方法改善先前蒸熟方式的咖啡加工方法而提高綠原酸之類的多酚含量並且大幅降低咖啡因含量，從而能讓飲用者大量飲用咖啡並且憑此增加有效成分的攝取量，在增加有效成分的可攝取量的同時減輕咖啡特有的香而得以減輕非愛好者對攝取咖啡的排斥感，從而能夠在日常生活中輕易地大量攝取，用於蒸熟生豆的水則使用裝着電氣石的水而減輕咖啡不適氣味，從而讓非愛好者也能輕易地大量攝取，更進一步，利用土圞兒葉與花大幅減少不適氣味與苦澀味而得以大幅提高非愛好者的喜好度。
