日曬法是將咖啡果實放在陽光下曝曬，直到水氣大致都散失之後再去殼。日曬的過程中，必須不斷翻動咖啡果實，確保每一顆豆子均勻受光，以免潮濕發霉。等到咖啡豆曬乾之後，再用機器將果肉、果膠、豆殼與豆子分離。由於日曬法需要充足的陽光，因此比較適合乾溼分明的地區，如：巴西、衣索比亞等。日曬法的特色在於豆子會吸收果肉的糖分與風味，使得咖啡豆的甜味明顯、酸味和苦味柔和，還帶有果香，整體風味平均且豐富。
然而，由於其濃郁的甜味與果香，並帶有花香與木質調的香氣，與常見的阿拉比卡與羅布斯塔咖啡風味大不相同，是世界上非常珍貴且稀有的咖啡豆品種之一，深受老饕們喜愛。
咖啡豆具有很強的吸附性，容易吸收周圍環境的氣味。若與氣味強烈的物品放在一起，會影響咖啡豆本身的香氣和風味，導致咖啡喝起來有雜味或異味。
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目前市面上使用蘇門達臘式半水洗的咖啡豆，以曼特寧咖啡最為知名，品嘗起來層次豐富、酸質沉穩，口感也更為醇厚，若想進一步認識蘇門達臘式半水洗的風味表現，不妨來嘗試曼特寧咖啡吧！
A fascinating world of bean versions designs each and every cup of coffee you drink. These distinctive features create the sophisticated flavors within your day by day brew.
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這樣的處理方式會讓咖啡豆的風味介於日曬和水洗之間，風味獨特，會因產地不同，而帶有藥草、木質調、土壤味、香料味等風味。
As a result, medium to dark roasts are usually proposed for espresso to accomplish a balanced cup using a rich system and clean flavor. Having said that, with breakthroughs in 咖啡豆 processing and roasting procedures, extraction with mild roasts for espresso has also come to be a lot more preferred in recent times.
Farmers acquire coffee cherries in two strategies: strip selecting or selective finding. Strip choosing removes all cherries from the department simultaneously, no matter what their ripeness level.
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Selective selecting wants workers handy-decide on only the ripest cherries. This technique will take several passes from the plantation but makes improved high quality coffee. Fresh cherries want processing inside 24 hrs to stay refreshing.
可以看到豆子颗粒很饱满，目前没发现有碎豆和瑕疵豆。中度烘焙的闻起来是正常咖啡豆的味道，抿第一口觉得风味比较均衡，有很浓郁的咖啡香气。