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Wet Benefit


The ripe beans are harvested in the field, one by one. Those who are not mature enough are left for subsequent harvests. If they are green, the coffee tastes like grass, if they are very ripe, tastes like vinegar. This stage requires several months of careful selection.


Before further processing, takes place another color check to ensure that only the beans are processed with optimum maturity. After collected, the coffee is placed in a water-filled trap. Because heavier grains are better, are separated from the floating beans.


Then, the beans go through the pulper where it removes the red cape known as pulp.


After pulping, the coffee is placed in tanks were going through a natural fermentation process to remove the mucilage, which is a layer-like honey-grain covering. This delicate process can take from 6 to 48 hours and must be monitored carefully to prevent the coffee has fruity or sour. A peg is pushed on the stack to see if the coffee is ready. If the circle formed by grains hold, the coffee is ready for washing. When rubbed, the grains must produce a cracking sound in contrast to the slippery texture that present before fermentation.


The coffee is washed immediately and thoroughly, making sure no residual mucilage.


Another important step, which involves the selection and classification, is to push the grains along a channel or pipe for its final classification in the laundry area.

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