Pulping
Depulping is the process of removing the pulp surrounding coffee beans after harvest. Once coffee cherries are harvested, they typically undergo a pulping step to separate the coffee beans from their fleshy outer shell. This process can be carried out mechanically using special machines or manually.
WASHING
Washing is a step to remove remaining mucilage residue on the coffee beans. After pulping, the grains are covered with a gelatinous substance called mucilage. Washing involves immersing the grains in water to ferment and loosen the remaining mucilage. This process can take a few hours, and the fermentation helps break down the mucilage so it can be easily washed away.
DRYING
Drying is a step that occurs after washing the coffee beans. Once the beans are free of mucilage, they must be dried to the appropriate moisture level before being stored or roasted. Drying can be done naturally by exposing the grains to the sun on tables or platforms, or mechanically using dryers. The drying process can take several days and requires careful monitoring to avoid over-fermentation or mold. Drying significantly influences the aroma and taste characteristics of coffee, and proper drying is essential to guarantee the quality of the final product.
SORTING
Sorting is the process of selecting and separating coffee beans based on their quality. After drying, coffee beans may vary in size, weight and potential defects. Sorting eliminates defective grains, such as those damaged, fermented or affected by insects. It can be carried out manually or mechanically using sieves or special machines. Sorting helps ensure consistency in coffee quality, isolating premium beans for roasting, resulting in a more consistent, higher quality cup of coffee.