Abstract: In order to investigate the effects of different primary processing methods on the qualities of coffee（Coffea arabica） products, four kinds of processing methods including coffee fruits washing, sun drying, anaerobic sun drying and anaerobic water washing were carried out to analyze the related parameters of the contents of raw coffee beans, raw bean roasting curves and sensory evaluation. The results showed that appropriate primary processing methods could effectively improve the physical and chemical indices of raw coffee beans and the sensory evaluation indices of coffee products. The physical and chemical indices of raw coffee beans treated by anaerobic sun were excellent, and the sensory qualities of baked coffee beans treated by natural sun drying were the best.