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From the cherry to the bean, or how
the cherries loose their hull
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To maximize the flavor potential of good quality coffee beans, they must
be separated from the pulp and skin of the cherry, on the same day
they are picked. First, they are immersed in a pool of water, to remove
any twigs and stones. Next, they go to the pulping machinery, which frees the beans
from the cherries. Afterwards it goes into the Fermentation box.
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Now the coffee must dried, either by the traditional method of spreading
out on a large surface in the sun, or in large drums which with forced warm air.
The humidity – from 14-17% – is extracted from the bean. Afterwards, the raw coffee is stored in large ventilated silos,
waiting for its subsequent treatment. The coffee is still surrounded by a vellum and a silver skin.
This is removed before roasting or shipment as green beans, by
running the beans through a high-speed rotating roller.
The coffee is released once again from stones and vellum, and sorted into
different grades of quality.
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www.aventura-cafe.com
www.shop.aventura-cafe.com
www.coffee.aventura-cafe.com
www.coffee.kaffeecafe.de
www.abenteuer-kaffee.de
www.go-costa-rica.de
www.costaricaholiday.info
www.eng.go-costa-rica.de
www.kaffeewebshop.de
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