Preparation
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Once the coffee is collected, it can be processed or by “the dry” method, which produces what “natural coffee” is called, or by “the humid” method, obtaining “washed coffee”.
Natural dry method/:
The cherries are dried, or direct by the sun or mechanical dryer. The dry rinds are retired of the grain by a machine or using a mortar and a mallet.
Washed humid method/:
By either methods, two thin layers remain surrounding to the grain: the parchment and a silver-plated skin. Both layers are retired in a machine “threshing machine”. The last passage in the process is the one of the cleaning. In the coffees of high quality the grains are placed in a transporting band or containers, and examined by workers who remove defective, sticky grains, sweepings and other remainders. Comparing both methods, the natural method is fast, simple, economic, ecological and greater sugar content is obtained. Whereas the washed method is slow, complex, expensive, polluting and a more aromatic, clean and homogenous coffee is obtained.
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