Each layer covering the coffee beans is removed in one of the steps of the processing. In short, the external skin and pulp are removed during pulping, the mucilage during fermentation (or mechanical treatment), and the parchment and silverskin (after drying) during hulling and polishing. Add some grading of coffee beans by size and sorting of defects, and you end up with the green beans which serve as the raw material for your cup(s) of daily happiness.
Now the harvest is in full swing in Yunnan, I figured it was time to pick up on a series of posts I had in mind for quite some time. About a year ago, I posted an article on harvesting methods used in this region. Within 8 hours after harvesting, the fresh cherries should be processed as otherwise unwanted fermentation can take place, which will adversely affect the coffee quality. There are three major methods for processing coffee: dry, semi-dry and wet, the latter being the method used in Yunnan. The objective of processing is to remove all the covering surrounding the beans, to lower the water contents of the fresh cherries to a level that allows preservation of the beans and to prepare the beans according to the market requirements. Source: www.dupuystorage.com/ A coffee cherry consists of an external skin (exocarp), which turns red or yellow when the cherry is ripe; the pulp and mucilage (mesocarp); and the bean (endosperm). Usually there are two coffee beans in each cherry and each bean is surrounded by parchment and a silverskin.
Each layer covering the coffee beans is removed in one of the steps of the processing. In short, the external skin and pulp are removed during pulping, the mucilage during fermentation (or mechanical treatment), and the parchment and silverskin (after drying) during hulling and polishing. Add some grading of coffee beans by size and sorting of defects, and you end up with the green beans which serve as the raw material for your cup(s) of daily happiness.
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AuthorI wouldn't be surprised to find out I was born with a passion for coffee. For the life of me, I can't remember not loving coffee. And by that, I don't just mean drinking it, but everything involved from its cultivation over the processing to the final product that is my loyal companion throughout the day. Archives
February 2014
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