Industrial Processing – Dry Method
This method, simpler and less expensive than the previous one, is used mainly on small plantations. After sorting out, washing and natural or artificial drying, the end result is a small, shriveled fruit called pergamino.
Whichever method in used, the next step is removal of the hull of the bean.
After another process of sorting out, and subsequent removal of dust, the bean is processed by a hulling machine.
This yield a beam covered with a thin, silvery film which will be eliminated during the roasting process.
The beans then undergo three successive sortings: granulometric, densimetric and colorimetric.
The green coffee can then be stored in bulk or in bags and placed in well ventilated buildings.
At this stage, the producer proceeds with standardization of d the green coffee beans based on their macroscopic characteristics. Beans with the following flaws are eliminated.
- Flaws in from or maturity (beans that are immature, pitted, split, crushed, misshapen, wrinkled or stunted);
- Flaws in color (beans that are black, grayish, silvery russet, white, mottled or spotted);
Flaws in odor (beans that are moldy or mildewed, foul smelling, rancid or have medicinal or chemical odors).
Industrial Processing – Dry Method
