Processing Coffee

The coffee processing usually starts right after the harvest gets picked and weighed. Nowadays there are dozens of methods to do it - we decided on two different ones for our coffee lot:
Natural (full cherries)
Honey (depulped beans)

Both were floated first to seperate the unripe from the ripe cherries. Then the Natural (2 buckets, libras, 60lbs) went straight into a barrel where it will sit for 24 hours.
The honey went into the demulsifier. For our small lot a hand operated one, that splits the pulp from the beans. Then it is also rested in a barrel for 24 hours.

Our pickings went from 4.25 libras (52kgs) down to 2 libras each and 1 libra of beans for the depulped version… to be continued.

The next step is washing- since that won’t happen for a while we skipped ahead and washed a bigger lot of the Santa Rita farm.
In the washing (see video) the better quality beans as well as leftover pulp get separated due to the density differences (lighter things float on top).

We also took out faulty beans where the parchment was already damaged.Okumaya devam et