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Wednesday, December 9, 2009

Coffee - harvesting and processing

Collecting or harvesting

Coffee is harvested each year in the dry season when the coffee cherries bright, bright red, and the company. Ripe cherry or hand-cut, both immature and overripe beans, or with all the coffee bean tree took are collected using a harvesting machine. These processes are called selective picking, separating, and mechanical harvesting, respectively. The maximum amount the cultivation of coffee brewing, this hand-selected tree ripe and unripe coffee beans are required to collect, green beans left behind a later time should be cut.

Harvesting methods

Coffee trees in harvest times less cost effective than separating immature or overripe cherries and discarding. Therefore, harvesting the coffee crop stripping is cooked well method using 75%. Stripping is practical and cost effective due to maturity similar to coffee. In stripping the coffee bean trees and falling on the ground where they were caught by letters are pulling. Bean tree debris away from the sticks and leaves, allowing air into the air is removed by the coffee pot. 60 L basket of green coffee, the equipment used by coffee growers have put in for the wages are fixed size. Coffee Estate coffee beans for a computerized system for choosing wage is set. Coffee for the amount collected from each person accounts of this system, coffee harvesting difficult conditions, and 12-20 kg of export harvested.About being prepared for production of coffee cherry of the coffee sector will be produced every 100 kg cut.

Coffee processing

Whether harvesting method, green coffee beans and end completely overripe coffee cherries inevitably mixed with ripe cherry and coffee should be separated during processing. Overripe coffee cherries, undeveloped coffee cherries, sticks and leaves float in water. Ripe coffee beans and green coffee cherries are dense and sink. Therefore, the first step in coffee production floaters "different" sinkers "are from." Patio are usually sent directly floaters dried coffee can and often are prescribed for internal consumption. Mature and green coffee cherries can be sent for patios prepared using the dry process or natural coffee pulping machines can be sent.

Coffee pulping

Green cherries are hard and can not be pulped. Instead of passing through the screen, green coffee beans and spend the end of the barrel system from coffee beans are cooked. Control pressure inside the barrel so Cherry will be pulped. Including a very high green beans with cherry reason will be pulped pressure. The constant pressure monitor is that about ripe cherry with 3% pulped green cherries are removed and are not required. This ensures that no margin of error green cherries are pulped by mistake. Pulp and coffee beans from the centrifugal force and are barrel screen system.

Coffee Fermentation

Involved in coffee bean gum slippery for patios can be sent dry as pulped natural coffee or coffee can be sent to fermentation tanks. Coffee Fermentation tank is dry before removing phlegm. Cement tanks Pulped coffee beans into the water and are allowed to ferment for 16-36 hours. The fermentation tanks, as one can isolate and density. Highest quality coffee should be separated and densest are fermented in a separate tank.

Coffee drying

A very small portion and a mini-hulled huller is milled through. Three hundred grams of coffee for defects classified (100 grams is often used), a percentage of screen size and set. Then, 200-300 grams of coffee roasted in a sample roaster and set the quality of coffee cupped. Ideally, a lot of coffee have been classified until mixed and will Be till shipment time in pergamino help to protect the taste and smell of coffee.

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