Processing

The cross-section of the coffee bean is something you should be somewhat familiar with for training purposes etc. The skin is the outermost layer of the bean. Next we find the pulp, and then the parchment. These layers are removed by the time the beans reach Park City Coffee Roaster and are ready to be roasted. The silverskin comes off during roasting and with all those layers gone, we are left with the bean.

The object of processing is to remove the green beans from the pulp, parchment and silverskin. There are two methods of processing.

Dry or Natural Method

The simplest method is known as the dry or natural method. The cherries are dried on the trees, or picked and dried in the sun. It takes about a month for the fruit to dry. The beans are then removed from the leathery skin by a hulling machine. This method is used in areas where water is scarce. The beans processed in this method are lower in acidity.

Wet Method

With this method, the cherries are put in vats of water. The outer skin and pulp as well as twigs, etc. will rise to the top, leaving the parchment coffee. The coffee is then put in fermentation tanks for 24 hours to rid the bean of the sticky mucilage that remains. The next step is drying the coffee. In some countries it is dried on large concrete patios, called barbecues. Workers rake the coffee and re-spread it to insure uniformity. Coffee can also be dried by huge blowers