Cultivation techniques of small Coffee in Yunnan Province: harvesting and processing

Harvest

Timely harvest is an important link to ensure high coffee yield and improve product quality. The harvest time of small seed coffee is more concentrated, when the fruit turns red, it can be harvested. It should be picked along with ripening. After completely turning red, the fruit is easy to fall off. (9)

Processing

Wet processing is generally used.

(1) washing fruit. Wash away the soil or sundries that stick to the fruit.

(2) grading of fresh fruit. Separate the green fruit, dried fruit, overripe fruit, branches and leaves and other sundries, and then use a graded sieve or water washing pool to separate the ripe red fruit according to size and weight.

(3) peeling. Peeling with a peeling machine or worker. The use of human-driven peeling machine can handle 35 kilograms of fresh fruit per hour; small electric peeling machine can handle 250 kilograms of fresh fruit per hour; large electric peeling machine can handle 3 tons of fresh fruit per hour.

(4) split skin. All the well-equipped peeling machines have peeling equipment, that is, the power is used to separate the bean grain from the peel. If you split the skin manually, each worker can only be divided into 26 kilograms, and the work efficiency is very low.

(5) degumming. Soak the peeled beans in a fermentation tank or water tank and ferment for 24 to 36 hours. Change the water every 12 hours.

(6) cleaning. The beans should be washed immediately after degumming, usually in a large fruit washing pool.

(7) drying. After washing, the beans can be dried or dried. If you want to dry, you need to bask in the concrete or on the bamboo fence for 5-7 days.

(8) the shelled and dried coffee beans can be shelled after the sampling inspection is qualified.

(9) after shelling, the impurities and unqualified residual beans are picked out manually, and then packed by grades to form commercial beans.