The mode of coffee processing stron

The mode of coffee processing strongly influences the quality of green coffee and thereby establishes the characteristic differences in the flavor of wet and dry processed coffees. These variations are due to differences in the metabolic processes occurring within the vital coffee seeds during the course of processing. Biochemical and molecular biological studies revealed that germination is initiated during postharvest treatment, and stress metabolism is induced in the coffee beans, especially while drying. The detected differences in the time courses and amplitudes of metabolic processes are responsible for the distinct substantial composition characteristic of differently processed green coffees, and the peculiarities of wet and dry process coffees are established. Accordingly, it should be possible to modify the substantial composition of green coffee by deliberately changing the processing conditions, thereby improving its quality and health promoting effects.