Processing method of coffee fresh fruits

The invention relates to the technical field of agricultural product processing, in particular to a processing method of fresh coffee fruits. The processing method comprises the following steps: S1, picking fully-ripe purplish red fresh fruits; s2, cleaning and grading the fresh fruits; s3, airing the fresh fruits: airing the cleaned fresh fruits for 5-6 hours; s4, fresh fruit peeling: performing peeling treatment in an anhydrous dry environment; s5, fermenting, degumming and drying: adding a microbial agent and mixed enzyme into a fermentation roller, and fermenting at 45 DEG C for 6-8 hours until the moisture content is 10-12%; s6, hulling: drying the beans with hulls, and then hulling to obtain the coffee beans; s7, scenting treatment: removing impurities, putting into a storage tank, adding water for soaking, adding various natural plant extracts and mixed enzyme, fully stirring, and drying; and S8, curing: temporarily storing in a curing silo, and drying to obtain finished coffee beans. On the premise of