COFFEEPRODUCTIONPROCESS

JUAN MANUEL CUARTAS BERNALHOCHSCHULE OFFENBURG

Agenda

• Main coffee region in Colombia.• The secret for great taste and aroma.• Pulping process.• Removal of mucilage.• Washing process.• Drying process.• Packing.• Roasting and grinding.

Main coffee region in ColombiaDepartamento del Quindío

The secret for great taste and aroma

• Grow only Coffea Arabica.• Harvest by hand• Pick only red coffee beans

Pulping process

• Pulp must be taken out of the hull. In a period no longer than six hours after harvest.

• Ripe coffee contains mucilague.

• Mucilague is a liquid that later must be removed from coffee beans.

Pulping process. Pulper.

Removal of mucilage.

• Mucilage: slime that covers the pulp.

• Must be removed by fermentation.

• Over-fermentation must be avoided.

Removal of mucilage: Fermentation evaluation

Once mucilage is fermented. Coffee must be washed to remove it completely.

Washing process.

• Curve shaped tank for washing beans.

Stirring paddle

Washing process.• 4 rinses must be done• It takes less than 5 liters of water for each kilogram of coffee washed.

First rinse

First drain

Washing process. Second and third rinses.

• Add water to cover the grains.

• Drain.

Washing process. Fourth rinse.• Add water up to 5 cm over

the grains.

• Remove defective beans (pasilla).

Final drain

Drying process.

Packing

Roasting and grinding.

Roasting coffee adds value to the product

Summary

• The process of coffee production with manual harvesting makes Colombia be the second coffee producer in the world after Brazil.• Although the process is time consuming, quality worths taking that

time.

QUESTIONS