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Processing of the coffee bean to coffee

The processing of the coffee bean

Harvested coffee berries are perishable and must be processed further quickly. First the coffee berries are stripped for loose dirt, leaves and twigs. Unripe or overripe coffee berries are removed.

In the further processing of the harvested coffee berries, the dry or wet method is used.

Processing of coffee berries with dry method:

This (traditional) method of coffee processing is the simplest and cheapest. The farmer spreads the harvested unwashed coffee berries on dry floors, preferably in full sun. the coffee berries are turned regularly to prevent fermentation. After about four weeks, when the moisture content of each berry has decreased to about 12% percent, the berries are dry. The exterior is dark brown and brittle. The coffee beans are now loose in the berry. The dry processing method is a quite precise work. Too long in the sun means dehydration and deficiency in sun creates the risk of mold. In a machine peel, pulp and parchment are removed. The coffee bean is still in its fleece.

The wet processing method of coffee berries:
In this method, the coffee berry crops are washed. Unripe coffee berries will float up. The flesh of the residing berries will be stripped which is done into a pulp machine. After this process the coffee berries are fermented. After all residues came of, the berries are washed again. The coffee beans are still in the parchment, and are further dried. This process is similar to the dry method, and lasts for about 2 weeks.

The parchment coffee is stored under constant conditions up to about 1 year. In this step it is important to reduce the moisture content.

Just before exporting, the coffee beans are removed from the parchment and sometimes polished to remove last remains of the parchment. After this stage the coffee beans have a beautiful blue hue.