Alejandro dC. Mojica, Sr., PhD Cavite State University
Indang, Cavite
CvSU Research Programs on Coffee Researches on Coffee
Germplasm Collection Tissue Culture GIS and Remote Sensing Bean Quality Improvement Genomics Nutrient Management Irrigation Post-harvest Equipment
Extension Sustainable Coffee-Based Farming Systems: Diffusion of Innovations
INPUT PROCESS OUTPUT
Technology
Equipment
Training
Organization of Farmers
(Region 4)
Wet processed Robusta
Coffee beans to be branded
as Cavite Special Robusta Coffee
Wet or Fully Washed Method
Semi Washed or Pulped Natural Method
Dry or Natural Sun-dried Method
Fresh Ripe Berries
Coffee Processing Technologies
Floating Pulping
Green Beans Hulling
Harvesting
Drying
Setting Aside
Coffee Wet Processing Technology
“Selective Picking” Pick ripe berries only
Harvesting of green, unripe and overripe berries will result to poor quality of coffee
Floating Pulping
Green Beans Hulling
Harvesting
Drying
Setting Aside
Coffee Wet Processing Technology
Floaters will be removed
Sinkers will be depulped
Cleaned ripe fresh berries Soaking in a plastic drum
Floating: removal of floaters and impurities soften the pulp to ease the depulping operation
Floating Pulping
Green Beans Hulling
Harvesting
Drying
Setting Aside
Coffee Wet Processing Technology
Pulping: removal of the exocarp (pulp) with the presence
of water to obtain wet parchment coffee
Sinker berries Depulping operation
Pouring of water
Depulped berries
Wet parchment
coffee
Floating Pulping
Green Beans Hulling
Harvesting
Drying
Setting Aside
Coffee Wet Processing Technology
Setting Aside the Pulped Coffee: Set aside the de-pulped cherries/sinkers for 24 to 48 hours using a kaing or
basket
Wet parchment coffee Setting Aside
Floating Pulping
Green Beans Hulling
Harvesting
Drying
Setting Aside
Coffee Wet Processing Technology
Washed parchment coffee
Drying: Reducing the moisture (or water content) of parchment coffee
Drying in an elevated drying tray
Dry parchment coffee
Drying duration: 2 weeks or until parchment reaches the desired MC of 12-14%
Floating Pulping
Green Beans Hulling
Harvesting
Drying
Setting Aside
Coffee Wet Processing Technology
Hulling: Removal of the outer skin (parchment) to obtain green beans
Parchment coffee Hulling operation Green beans
Categorizes the coffee beans
• according to size, and
• number of defects in a given
quantity of sample
Specialty coffee quality
International Market
Arabica Fine/ Washed
Robusta
Domestic Market
Grade 1- Specialty Grade Green Coffee No more than 5 full category 2 defects in 350 grams of
coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 2- Premium Coffee Grade No more than 8 full defects in 350 grams of coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 3- Exchange Coffee Grade No more than 9-23 full defects in 350 grams of coffee It must be 50% by weight above the screen size 15 with no more than 5% of screen size below 14 Grade 4- Below Standard Coffee Grade 24-86 defects in 350 grams Grade 5- Off Grade Coffee More than 86 defects in 350 grams
Category 1 Full Defect Equivalents Category 2 Full Defect Equivalents
Full Black 1 Partial Black 3
Full Sour 1 Partial Sour 3
Dried Cherry/Pod 1 Parchment/ Pergamino
5
Fungus Damaged 1 Floater 5
Foreign Matter 1 Immature/ Unripe 5
Severe Insect Damage 5 Withered 5
Shell 5
Broken/ Chipped/ Cut 5
Hull/ Husk 5
Slight Insect Damage 10
Grade
Species
Total defects of 300 g sample % by mass, max.
Arabica Robusta Liberica Excelsa 1 7 8 10 10
2 15 15 15 15
3 20 17 25 25
Wet or Fully Washed Method
Semi Washed or Pulped Natural Method
Dry or Natural Sun-dried Method
Fresh Ripe Berries
Coffee Processing Technologies
Floating Breaking
Green Beans Hulling
Harvesting
Drying
Coffee Semi-Wet Processing Technology
“Selective Picking” Pick ripe berries only
Harvesting of green, unripe and overripe berries will result to poor quality of coffee
Floating Breaking
Green Beans Hulling
Harvesting
Drying
Coffee Semi-Wet Processing Technology
Floaters will be removed
Sinkers will be depulped
Cleaned ripe fresh berries Soaking in a plastic drum
Floating: removal of floaters and impurities soften the pulp to ease the depulping operation
Floating Breaking
Green Beans Hulling
Harvesting
Drying
Coffee Semi-Wet Processing Technology
Breaking: Pounding the coffee cherries in a mortar or pestle
or a huller adjusted to fit the size of the cherries
Sinker berries Pounded coffee berries
Floating Breaking
Green Beans Hulling
Harvesting
Drying
Coffee Semi-Wet Processing Technology
Drying: Reducing the moisture (or water content) of parchment coffee
Drying in an elevated drying tray
Drying duration: 2 weeks or until it reaches the desired MC of 12-14%
Floating Breaking
Green Beans Hulling
Harvesting
Drying
Coffee Semi-Wet Processing Technology
Hulling: Removal of the dried outer skin to obtain green beans
Parchment coffee Hulling operation Green beans
Categorizes the coffee beans
• according to size, and
• number of defects in a given
quantity of sample
Specialty coffee quality
International Market
Arabica Fine/ Washed
Robusta
Domestic Market
Grade 1- Specialty Grade Green Coffee No more than 5 full category 2 defects in 350 grams of
coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 2- Premium Coffee Grade No more than 8 full defects in 350 grams of coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 3- Exchange Coffee Grade No more than 9-23 full defects in 350 grams of coffee It must be 50% by weight above the screen size 15 with no more than 5% of screen size below 14 Grade 4- Below Standard Coffee Grade 24-86 defects in 350 grams Grade 5- Off Grade Coffee More than 86 defects in 350 grams
Category 1 Full Defect Equivalents Category 2 Full Defect Equivalents
Full Black 1 Partial Black 3
Full Sour 1 Partial Sour 3
Dried Cherry/Pod 1 Parchment/ Pergamino
5
Fungus Damaged 1 Floater 5
Foreign Matter 1 Immature/ Unripe 5
Severe Insect Damage 5 Withered 5
Shell 5
Broken/ Chipped/ Cut 5
Hull/ Husk 5
Slight Insect Damage 10
Grade
Species
Total defects of 300 g sample % by mass, max.
Arabica Robusta Liberica Excelsa 1 7 8 10 10
2 15 15 15 15
3 20 17 25 25
Wet or Fully Washed Method
Semi Washed or Pulped Natural Method
Dry or Natural Sun-dried Method
Fresh Ripe Berries
Coffee Processing Technologies
Floating
Green Beans Hulling
Harvesting
Drying
Coffee Dry Processing Technology
“Selective Picking” Pick ripe berries only
Harvesting of green, unripe and overripe berries will result to poor quality of coffee
Floating
Green Beans Hulling
Harvesting
Drying
Coffee Dry Processing Technology
Floaters will be removed
Sinkers will be depulped
Cleaned ripe fresh berries Soaking in a plastic drum
Floating: removal of floaters and impurities soften the pulp to ease the depulping operation
Floating
Green Beans Hulling
Harvesting
Drying
Coffee Dry Processing Technology
Drying: Reducing the moisture (or water content) of parchment coffee
Drying in an elevated drying tray
Drying duration: 2 weeks or until it reaches the desired MC of 12-14%
Floating
Green Beans Hulling
Harvesting
Drying
Coffee Dry Processing Technology
Hulling: Removal of the dried outer skin to obtain green beans
Parchment coffee Hulling operation Green beans
Categorizes the coffee beans
• according to size, and
• number of defects in a given
quantity of sample
Specialty coffee quality
International Market
Arabica Fine/ Washed
Robusta
Domestic Market
Grade 1- Specialty Grade Green Coffee No more than 5 full category 2 defects in 350 grams of
coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 2- Premium Coffee Grade No more than 8 full defects in 350 grams of coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 3- Exchange Coffee Grade No more than 9-23 full defects in 350 grams of coffee It must be 50% by weight above the screen size 15 with no more than 5% of screen size below 14 Grade 4- Below Standard Coffee Grade 24-86 defects in 350 grams Grade 5- Off Grade Coffee More than 86 defects in 350 grams
Category 1 Full Defect Equivalents Category 2 Full Defect Equivalents
Full Black 1 Partial Black 3
Full Sour 1 Partial Sour 3
Dried Cherry/Pod 1 Parchment/ Pergamino
5
Fungus Damaged 1 Floater 5
Foreign Matter 1 Immature/ Unripe 5
Severe Insect Damage 5 Withered 5
Shell 5
Broken/ Chipped/ Cut 5
Hull/ Husk 5
Slight Insect Damage 10
Grade
Species
Total defects of 300 g sample % by mass, max.
Arabica Robusta Liberica Excelsa 1 7 8 10 10
2 15 15 15 15
3 20 17 25 25
Sources: http://coffeebird.com.au/journal/ http://coffeebeans.com/methods-of-processing-coffee-beans/ https://www.google.com.ph/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjOvv-Ym-rKAhWIqJQKHdWWAZkQjhwIBQ&url=https%3A%2F%2Fwww.flickr.com%2Fphotos%2Fcoffeecollective%2F16127263313&psig=AFQjCNF0ObENXchOsNdQDj7YyYdxIfbseg&ust=1455091168043886