A method for the intermediate processing of coffee beans, utilizing natural thermal mineral spring water, where in the beans have reached a parchment stage of production. The coffee beans with the mucilage layer are delivered to a resting facility concurrently to the combining of the thermal spring water therewith. The thermal spring water having an at least minimal predetermined temperature is added to the resting facility in sufficient quantities to maintain the coffee beans with the mucilage layer in a submerged state for a predetermined time, resulting in a removal of the mucilage layer from the coffee beans. The thermal spring water is subsequently drained from the resting facility and the coffee beans, upon conclusion of the predetermined time for resting. After removing the drained coffee beans from the resting facility the coffee beans are delivered to additional processing facilities.
