Method of processing green coffee beans

A method of manufacturing roasted coffee beans to which brewing aroma is added, comprising:

• a fermentation Process of bringing green coffee beans, which are unground seeds from coffee berries, a yeast suspension containing brewers yeast in an amount of 1.0×108 cells/g-1.0×1010 cells/g weight of unground green coffee bean, and a nutritive substance comprising at least one of fruit juice and fruit pulp, the nutritive substance being metabolized by said brewers yeast, into contact with one another to cause an environment prohibiting infiltration by various bacteria and allowing the temperature and the concentration of carbon dioxide to be controlled alcoholic fermentation under a carbon dioxide atmosphere for at least 48 hours, to allow the green coffee beans to absorb brewing aroma of at least one of alcohols and esters produced by the fermentation and enhance the brewing aroma of the green coffee beans;
• a separation process of separating out only said green coffee beans that have passed through the fermentation process;
• and
• a roasting process of roasting said green coffee beans that have been obtained in said separation process.

A method of manufacturing coffee drip extract to which brewing aroma is added, comprising:

• a fermentation process of bringing green coffee beans, which are unground seeds from coffee berries, a yeast suspension containing brewers yeast in an amount of 1.0×108 cells/g-1.0×1010 cells/g weight of unground green coffee bean, and a nutritive substance comprising at least one of fruit juice and fruit pulp, the nutritive substance being metabolized by said brewers yeast, into contact one another to cause alcoholic fermentation an environment prohibiting infiltration by various bacteria and allowing the temperature and the concentration of carbon dioxide to be controlled for at least 48 hours, to allow the green coffee beans to absorb brewing aroma of at least one of alcohols and esters produced by the fermentation and enhance the brewing aroma of the green coffee beans;
• a separation process of separating out only said green coffee beans that have passed through the fermentation process;
• a roasting process of roasting green coffee beans that have been obtained in said separation process to obtain roasted coffee beans to which brewing aroma is added;
• a filtering and extracting process of grinding up and adding water to the roasted coffee beans to which brewing aroma is added, then extracting said water by filtration with a filter.

A method of manufacturing a canned coffee beverage, comprising:

• a fermentation process of bringing green coffee beans, which are unground seeds from coffee berries, a yeast suspension containing brewers yeast in an amount of 1.0×108 cells/g-1.0×1010 cells/g weight of unground green coffee bean, and a nutritive substance comprising at least one of fruit juice and fruit pulp, the nutritive substance being metabolized by said brewers yeast, into contact with one another to cause alcoholic fermentation under an environment prohibiting infiltration by various bacteria and allowing the temperature and the concentration of carbon dioxide to be for at least 48 hours,
• to allow the green coffee beans to absorb brewing aroma of at least one of alcohols and esters produced by the fermentation and enhance the brewing aroma of the green coffee beans;
• a separation process of separating out only said green coffee beans that have passed through the fermentation process;
• a roasting process of roasting green coffee beans that have been obtained in said separation process to obtain roasted coffee beans to which brewing aroma is added;
• a filtering and extracting process of grinding up and adding water to the roasted coffee beans to which brewing aroma is added, then extracting said water by filtration with a filter;
• and
• a heat sterilizing process of filling a container with a drip extract that has been obtained through said extracting process, followed by heating and sterilization.