Disclosed are novel processing methods for green coffee beans that result in novel green coffee bean products, including products that incorporate whole green coffee beans which is combined with a whole hemp powder or CBD. Methods for processing green coffee beans include selecting whole coffee beans in their fresh green unroasted state with naturally-occurring levels of phytonutrients, sterilizing and drying them, applying iterative grinding processes and stabilization techniques, all while avoiding high temperatures. A similar method is used to prepare a whole hemp powder, which may then be combined with the whole green coffee bean powder.

The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a Cannabis species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables.

The invention discloses drying systems and drying processes, particularly designed to efficiently dry grains. The grain drying system of the invention comprises a machine consisting of a drying rotor characterized by containing thermal panels and having an efficient design that allows air circulation. Alternatively, the grain drying system is consisting of a drying rotor comprising thermal panels and an efficient air circulation system, together with a vacuum rest rotor for the grains. The invention also relates to a grain drying process comprising a stage in a drying rotor consisting of thermal panels and an efficient air circulation system, and optionally a second vacuum rest stage in a vacuum rest rotor, where the first and second stages alternate one, two, three or more times as required. In general, the systems and processes disclosed in the invention involve elements and stages that allow the grain to be dried by controlled heating of the grain by exposure to electromagnetic radiation and efficient air flow, or through multiple stages that comprise controlled heating of the grain by exposure to electromagnetic radiation and efficient air flow, the rest of the grains under vacuum, and a new stage of controlled heating of the grain by exposure to electromagnetic radiation and efficient air flow thus achieving high efficiency in drying times without altering the structure of the grains and without generating polluting emissions, since the system does not require fossil fuels for its operation.

A coffee plant comprising a genome comprising a loss of function mutation in a nucleic acid sequence encoding alpha-D-galactosidase. Also provided is a method of increasing extractability of solids from coffee beans. In addition there is provided a method of producing soluble coffee.

A coffee plant comprising a genome comprising a loss of function mutation in a nucleic acid sequence encoding alpha-D-galactosidase. Also provided is a method of increasing extractability of solids from coffee beans. In addition there is provided a method of producing soluble coffee.

The invention relates to a horizontal axis pressure washer that allows removing the mucilage from fermented coffee efficiently with a low consumption of water and power. The main characteristic of the pressure washer of the present invention is the rotor located horizontally in a circular basket, where said rotor comprises several rows with three types of fingers specialized in three tasks: cleaning, shaking and injecting water with pressure. Said combination of functionalities allows the complete elimination of mucilage from fermented coffee.

The invention relates to a horizontal axis pressure washer that allows removing the mucilage from fermented coffee efficiently with a low consumption of water and power. The main characteristic of the pressure washer of the present invention is the rotor located horizontally in a circular basket, where said rotor comprises several rows with three types of fingers specialized in three tasks: cleaning, shaking and injecting water with pressure. Said combination of functionalities allows the complete elimination of mucilage from fermented coffee.

The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.

The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.

Disclosed herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.