Category: Processing Method

Processing Method

Processed coffee by wet method

Processing Arabica coffee is a complex and demanding task. It requires knowledge and experience to be able to produce high quality products accepted by the world market. Of course, quality starts from the orchard through the selection stages, disease control and harvesting only ripening fruits. However, even with proper application of the correct practices in […]

Processing Method

Processed coffee by wet method (Continue)

At the receiving facility, processors should pour fresh berries from the packs and take quality assessment samples to ensure that the coffee beans are delivered in good quality. If there are too many green and / or fermented / rotten fruits (more than 10% to 15%), then this coffee should not be processed which would […]