Coffee planting and picking-Kenya Coffee picking season

Coffee planting and picking-Kenya Coffee picking season

This method is to hit the ripe fruit or shake the coffee branch with a random stick, so that the fruit falls and accumulates into a pile. Larger estates use large harvesters, while small and medium-sized farms harvest with a sea of people mobilized by the whole family. This method of shaking the fruit off the ground is easier to mix with impurities and defective beans than the hand-picking method, and beans from some places can be stained with a strange smell or fermented because the ground is wet. Producers of Robusta coffee beans such as Brazil and Ethiopia are mostly harvested in this way.

The washing method is also called wet treatment: after the outer pulp of the coffee fruit is removed by the pulp separator within 12 hours after the coffee is picked, the coffee beans are soaked in a large cement tank filled with water to separate the fruit. The coffee beans are then pasted in the fermentation box for about 12-36 hours, containing 15% water after fermentation, and the fermented coffee beans are washed clean with clean water. The coffee beans are dried in a dryer or dried in the sun, and the coffee beans are called "parchment coffee beans", waiting for export.

Fresh fruit-soak soft-remove exocarp-ferment the coffee fruit with pulp in the fermentation tank-rinse the pulp gum with water-dry the coffee fruit with endocarp-remove the endocarp with a peeling machine-polish the seed coat-coffee raw beans

Advantages: coffee beans have stable quality, beautiful color and less impurities

Disadvantages: the processing cost is too high and requires a lot of water.

As far as picking itself is concerned, there are two ways: one is picking in pieces, also known as peeling, that is, picking all the beans after a trip in the garden, and picking in slices is divided into manual picking and mechanical picking; the other is selective picking, which is called selective picking, that is, walking between trees a few times and only picking ripe red berries at intervals of 10 days. Picking method is more expensive and labor-intensive than peeling method. It is generally only used for Arabica seeds, especially those Arabica beans that need to be washed. The number of coffee beans picked depends on a variety of factors, the most obvious being the height of the trees and the layout of the farm or plantation. The average farm can pick an average of 50 kilograms per picker a day. But only 20% of these weights are real coffee beans, so the average picker can only pick 10Mel 20 kilograms of coffee beans. The coffee beans are packed in a bag with a standard weight of 45ml and 60kg. As a result, it takes a worker six days to fill a bag.