![]() Dry processing is also highly climate-dependent, as the beans are ordinarily sun-dried, which renders the process somewhat unpredictable in nature. ![]() However, due to a loss of quality, dry processing is primarily used today in Brazil and parts of Africa for the mass production of lower-quality beans. Traditional dry processing is less labor-intensive and less expensive. Two principal methods exist for processing coffee beans once they are harvested. Pickers must harvest the branches time and again in order to find and pluck only those perfectly-ripened berries from the branch. In warmer, equatorial climates, trees can display blossoms, ripening fruit, and mature cherries all on the same branch. ![]() This technique helps prevent unwanted cross-pollination. Fruit are selected from those parts of the branch with the fullest production, while fruit at the extremities of branches is usually left untouched. The cherry is picked at its optimal stage of ripeness when scarlet-red in color.
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