The quality of the coffee bean and the abundance of future crops
rely greatly on effective management. Depending on the type of crop,
the coffee enters its productive phase two to three years after
it’s transplanted into its final home. The endurance of the
crop in time is directly related to the established agricultural
practices and climatic factors. Despite the macro climatic conditions,
the producer improves the growing conditions by using organic or
inorganic fertilizers to promote growth.
Shade is necessary to regulate temperature and frequent pruning
will benefit harvesting. But, in order to get an excellent cup of
coffee, picking the coffee beans must be done properly.The best
way to pick beans is too be selective; picking only the ripe beans
one by one. A ripe bean is one that has optimal coloration and that
detaches easily from the plant by using only slight pressure. Coffee
beans do not ripen uniformly making it necessary to pick the same
crop several times.
the coffee bean has been picked and stored it should not be exposed
to direct sunlight. The heat, over piling and poor ventilation contributes
to the fermenting of the crop and therefore deteriorating the coffee’s
are two methods to separate the coffee bean from it’s pulp:
the ‘wet mill’ and the ‘dry mill’. Both
techniques use vastly different processes. Wet milling, the more
costly of the two techniques, has been proven to produce a better
Before the invention of the wet mill process, dry milling was the
only method available. In this process the whole bean is dried immediately
after harvesting the crop. It is dried until it has acquired the
desired humidity level. The coffee beans are spread out in the sun,
or in specially designed mechanical drying machines.
This simple process is used in those regions where the climate and
topographic conditions allow it. In other words, they are located
on flat terrain where the drying machines can be installed properly.
The process must take place at the beginning of a drought and during
the maturing and harvesting stages of the coffee crop.
dry milling is used in places where the conditions (altitude, grain
type, etc) do not allow for a high quality crop. Without optimum
conditions, mills typically do not invest in infrastructure. For
instance, there is no selective harvesting of the beans, and a tendency
to mix coffee grains (unripe beans with green coffee beans). Also,
inappropriate handling of beans when drying, or heaping the coffee
beans, causes fermentation and eventually mold. This results in
bitter coffee. By using the dry mill method, you can conclude it
will not produce the high quality coffee bean.
This type of mill has seven different processes: recollection, pulping,
fermenting, washing, drying, thrashing, classifying and selecting.
coffee is processed with both methods. For Robusta the dry method
is mostly used.