THE ANATOMY OF COFFEE
CULTIVATION ON THE PLANTATION
– Harvesting
Handpicking
Strip-picking
– Separating the Beans
from the Fruit Pulp
Wet Processing
Dry Processing
– The Main Coffee-Producing
Countries
– Coffee’s Contribution
to the Ecosystem
Wet processing is usually employed with high quality coffees. Before any fermentation sets in, the freshly picked cherries are immediately washed in large tanks from which the water carries them into a system of channels. Staying in contact with the fresh-flowing water helps to loosen the outer skin while the cherries are carried towards a de-pulping machine. As they continue on their journey along the channels, the cherries are sifted. After the beans have been sorted by size and weight, they are sent to fermentation tanks where any remaining mucilage is broken down by natural enzymes during a 36-hour soak. During this stage known as the fermentation period, the beans are carefully monitored to ensure that their aroma is not adversely affected.
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