Picking: the natural way of harvesting
Manual procedure by which only ripe fruit are picked. This method is characterised by:

  • slowness
  • high quality of the product obtained
  • evenness of the harvest
  • high costs

Stripping: the quick harvest
Procedure that can be performed by hand or machine, stripping the plant of fruit and leaves. Its main characteristics are:

  • speed
  • damage to plants
  • unevenness of the harvest
  • low costs

SEPARATING THE BEAN FROM THE PULP AND LEAVES
Coffee can be processed in various ways.

THE "WASHED" BEANS METHOD
This method is a water-based treatment after picking.

The beans are processed through the following stages:

  • cleaning
  • depulping (mechanical separation of the pulp and bean by rollers)
  • fermentation (with water to remove mucilage - 12/24 hours )
  • washing (120 l/kg)
  • sun drying for 9 - 10 days or in dryer
  • hulling and glazing
  • grading (large / medium / small / caracolito)

The method is:

  • time-consuming
  • costly
  • technically complex

but ensures a high-quality coffee - even, aromatic and clean-tasting.

The process determines the final colour of the bean:

  • Coffea Arabica becomes greenish-blue
  • Coffea Robusta becomes yellowish-green

THE "NATURAL" DRY (UNWASHED) BEANS METHOD
This method is a dry treatment after stripping.

The beans are processed through the following stages:

  • cleaning and washing (separation from leaves, wood chips, gravel or soil)
  • drying (sun dried or in dryers -1-3 days at 45-60° C)
  • hulling (separation skin/parchment from the bean)
  • grading (large / medium / small/ caracolito)

This method is:

  • rapid
  • economical
  • technically simple
  • more ecological

though the sugar content is higher.

The process determines the final colour of the bean:

  • Coffea Arabica is greenish
  • Coffea Robusta tends towards






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