The way of picking and processing of Coffee an introduction to the process Cooperative

Coffee picking and processing method Processing method Cooperatives Introduction

As far as picking itself is concerned, there are two ways: one is to pick in pieces, also known as peeling, which means that all the beans are picked in one trip through the garden, and the picking in pieces is divided into manual picking and mechanical picking; the other is to pick selectively, which means that at intervals of 8-10 days, several times among the trees and only those ripe red berries are picked. Selection is more expensive and labour-intensive than stripping, and is generally used only for arabica seeds, especially those that require washing. The amount of coffee beans picked depends on many factors, most notably the height of the trees and the layout of the farm or plantation. On average, each picker can pick 50-100 kilograms a day. But only 20% of that weight is real coffee beans, so the average picker can only pick 10-20 kilograms of coffee beans. Coffee beans are packed in bags with a standard weight of 45-60 kg. Therefore, it takes a worker 3-6 days to fill a bag.

There are two ways to prepare coffee beans for the roasting process. The method chosen has a significant impact on the final value and quality of the coffee. The cheapest process is called the "dry process" and is used for lower-quality coffee beans, while higher-quality coffee beans are processed by the "wet process." Drying is used on unwashed coffee beans. Wet processing is used on thoroughly washed or semi-washed coffee beans. Most Arabica beans are processed wet, except in Brazil and Ethiopia, where drying is more common. Some robasta beans are also wet processed.

Drying method is also called drying method or non-washing method: drying method is relatively simple. First of all, just picked fruit will be widely spread in the sun field for a week or two, until the fruit issued a crackling sound so far, natural drying. After that, the dried pulp, endocarp and silver skin are removed by a hulling machine.

Advantages: The fruit aroma of coffee beans can be better preserved and the price is low.

Disadvantages: Coffee beans may be contaminated with earthy smell on the ground, and the quality of coffee beans is relatively uneven.

Fresh fruit-sun dried-remove all pericarp, seed coat-coffee green beans

Note: This method is mostly used for lower grade coffee beans, and is still commonly used in Brazil, Ethiopia, Congo, Indonesia, Yemen, etc.

Water washing method is also called wet treatment method: After 12 hours after coffee picking, the outer layer of coffee fruit is removed by a pulp separator, the coffee beans are soaked in a large cement tank filled with water, the fruit is separated, and then the coffee beans are stuck in a fermentation tank for about 12-36 hours. After fermentation, the fermented coffee beans are washed with clean water, and the coffee beans are dried in a dryer or dried in the sun. At this time, the coffee beans are called "parchment coffee beans" and wait for export.

Fresh fruit--Soaking--Removing exocarp--Fermenting coffee fruit with pulp in fermentation tank--Rinsing pulp colloid with water--Drying coffee fruit with endocarp--Removing endocarp with peeling machine--Polishing seed coat--Coffee green beans