The beans can be
processed in two different ways. One process is called dry; the other is
called the wet.
The dry method is the oldest and
most natural. The fruit either dries on the tree, or the tree is shaken and
its ripe and unripe fruit spread out to dry and shrivel in the sun. Workers
rake the beans several times during a two- to three- week period to make sure
they dry evenly, put them through a milling machine to separate the debris
from the beans, then grade them and ship them off to roasters.
In some countries, inferior harvesting
method is used, trees are shaken or stripped instead of handpicked,
underdeveloped beans are collected along with the ripe ones. This not only
injures the tree but also create inferior coffee.
The wet method is used with
handpicked, fully ripe, quality bean. The beans are steeped and allowed to
ferment for up to twenty-four hours in large tanks. Water is sprayed over them
to remove any debris and pulp. Then they are dried in the sun. Finally, a
hulling machine removes the protective silverskin that adheres to the bean’s
surface, workers patiently grade them by size, shape, and quality, pack them
and then ship them to roasters.
