The beans are first graded by size, then by density. The coffee must then be sorted by both density and size. Once the processed coffee is dry, it is cleaned again to remove any sticks, dirt or dust that accumulated during the drying phase. Sumatra is renowned for its Giling Basa processing method, which gives coffees distinctive flavours of leather, peat moss, fir, cedar, humus and tannins. There are also variations on each of these processing techniques, such as the honey process, where beans are dried in the sun still surrounded by mucilage but not their skin. Wet processed coffee tends to have brighter, cleaner flavours in the cup, with a lighter body than natural processed coffees.
#Coffee transportation dispatch refueling skin
The coffee is hulled to remove the parchment and silver skin before it moves to the next stage. Once the mucilage has come off, the beans are dried to a moisture level of 10 – 15%, either in the sun or by machine. This fermentation is monitored closely to ensure the beans do not take on any undesirable flavours. The sticky beans go into fermentation tanks for between twenty-four and thirty-eight hours, where a natural enzyme breaks down and removes the mucilage. Some of the mucilage is still clinging to the bean. In wet processing, the sorted coffee cherry is broken and the skin is removed. The extended drying phase of natural processing concentrates the sugars and flavours in the fruit, giving the coffee powerful and strong flavours, with lower acidity and more body than washed coffees. Once this is reached, the shrivelled dry fruit around the outside of the seed is mechanically hulled and the seed is ready for the next stage. The coffee beans may take up to four weeks to dry to the required moisture level. The coffee beans are raked or turned by hand to ensure they dry evenly and to prevent spoilage. To naturally process coffee, the cherries are laid out in the sun on concrete patios or raised mesh ‘beds’. There are two primary methods of coffee processing: wet and dry. Bagging in hessian sacks (either lined with a plastic inner or not).Removing the parchment and silver-skin on the seed.Removing the mucilaginous (gooey) layer surrounding the seed.Removing the flesh of the berry surrounding the seed (called ‘pulping’, as in, to remove the pulp).Cleaning the coffee cherries to remove sticks, dirt and leaves.Whatever the method, processing always involves: If processing is not carried out correctly then defects can occur, or the coffee will simply be of poor quality. The style of and the care taken during processing has a great impact on the flavour and the quality of the bean.
Processing styles vary according to regional traditions.
Processing may be done at a local co-op, private facility (often funded by a roaster or green bean broker) or on the estate, in the case of large farms. Processing removes the fruit from the seed inside. What happens to coffee beans once they’re picked?
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