PRODUCTION

1. The Harvest

It can be performed manually or mechanically. This manual process is the traditional process, hard and very intense, with great use of human labor, still used in most coffee producer countries. The mechanical process is the most developed, with greater use of machinery, being used only in the countries with greater economic resources.

2. The Post-harvest

After the harvest, the coffee processing starts, and it can be done in two different ways:

The dry method: The cherries are spread out on a surface in the open air so they can dry in the Sun or via a mechanical dryer. This process lasts until a humidity level of around 11%. Subsequently, the grains are stored to be transported to importing/consumer countries.

The wet method: Most used in Arab countries, the cherries are stripped mechanically (the pulp is extracted) and placed for fermentation in tanks. Later, a washing process is done, and at the end, the beans are also stored to then be transported.

3. Blend

Commonly referred to as Lot, it consists in the mixture of green coffee beans from different origins in a proportion previously defined. This process intends to combine various origins and characteristics, in order to achieve in a single lot the richness of the different types of coffee, from different regions around the world.

4. Roasting

It is one of the most important processes. During roasting, the grain is placed in a drum that is in constant motion. Subject to constant temperatures of approx. 200º C, this roasting process brings the levels of humidity of the grain down to 3%.

  1. Grain drying
  2. Pyrolysis
  3. Transformation into roasted coffee
  4. Cooling
  5. Coffee pre-packaging

5. Packaging & Distribution

The coffee is finally packed in its various forms of sale and consumption: grain, ground for filter machines and ground for espresso or capsules machines. Then, it follows for distribution and can finally be enjoyed by coffee lovers all over the world.