DRY PROCESSED COFFEE

The dry processing of coffee is the oldest form of processing, the whole cherry is dried. Depending on
the size of the plantation, the available resources and the desired quality, the methods of dry processing
differ.

The three basic steps are:

1. Cleaning
2. Drying
3. Hulling

Cleaning

Firstly, the harvested cherries are sorted and cleaned to separate the damaged, immature and overripe
cherries and to remove dirt, earth, and branches. This is mostly done by hand using a large sieve. The
mature cherries can also be separated by floatation in channels in the vicinity of the drying space.

Drying

The next step is drying the coffee cherries. The beans are spread on large concrete terraces or on
elevated mats and left for drying in the sun. In order to ensure an even drying, the beans are turned
regularly with a rake. It may take up to 4 weeks before the cherries are dried to 12.5% maximum
moisture content. The drying process is the most important phase of the treatment, since this affects
the final quality of green coffee.

Coffee that has been over dried will become brittle and produce too many broken beans during hulling
(broken beans are considered defective beans). Coffee that has not been dried sufficiently will be too
moist and prone to rapid deterioration caused by the attack of fungi and bacteria.

Hulling

The dried cherries are then stored in special silos until they are sent for further processing to a mill.
There, the hulling, sorting, grading and takes place.

Application

The dry processing method is used for about 90% of Arabica coffee in Brazil, and most coffee in Ethiopia,
Haiti and Paraguay, as well as for some Arabicas from India and Ecuador. Almost all Robusta beans are
processed by this method. Understandably, this method is not suitable for very rainy areas or regions
where the humidity is too high.
WET PROCESSED COFFEE

The wet process (also called “washed”) requires the use of specialized equipment and significant
amounts of water. Done correctly, the inner qualities of coffee beans are better preserved in this form of
treatment and lead to a more homogenous green coffee, which produces less defective beans. Wet
processed coffee is therefore considered to be of higher quality and is traded at a higher price level.

The wet processing consists of the following steps:

1. Sorting & Cleaning

2. Pulping
3. Fermentation
4. Coffee washing & Drying

Sorting & Cleaning

Even after careful harvesting, there will be a certain number of partially dried and immature cherries, as
well as stones and dirt among the ripe cherries. As in the dry process, the sorting and cleaning of the
cherries is necessary and is done immediately after the harvest. This operation can be done by washing
the cherries in tanks with flowing water. Sieves can be used to separate the mature and immature, large
and small cherries.

Pulping

After sorting and cleaning, the pulp is removed from the cherry. This process is the main difference
between dry and wet methods, as the flesh is separated from the fruit before drying. The step is
referred to as “pulping”.

The pulping is done by machine- the cherries are pressed between fixed and moving surfaces. The flesh
and the skin of the fruit remain on one side. The distance of the moving surface is constantly adapted so
that the beans are not damaged.

Afterwards, the beans are separated of unwanted residues

Advantages of Strip Harvesting

 Strip harvesting requires far less labor to complete.

 Harvesting can be completed more quickly.

Disadvantages of Strip Harvesting

 Strip harvesting produces lots of various levels of maturation, which, if not separated,
can lead to disuniform drying and lower quality product.
 To achieve optimal quality, coffee producers must have adequate post-harvest
technologies such as pulpers and optical sorters.
 The heterogeneous lots produced by strip harvesting result in higher percentages of
unripes, which reduce the quality and sale value of the final product, meaning less profit
for producers.

Which Harvesting Method to Use?

Historically, selective harvesting has been the predominant means of harvesting coffee.
However, in regions with scarce rural labor and higher wages, such as Hawaii and Brazil,
some forms of mechanized harvesting are growing in prevalence. The choice of harvesting
method is largely based on the availability and cost of the labor supply, but also on
topography, post-harvest infrastructure, and desired coffee quality.
Mechanical Harvesters
The third way to strip harvest coffee is with a mechanical harvester. These machines, first
introduced in the early 1970s, use vibrating and rotating mallets to knock the coffee fruit off
the tree into collection units. They can be calibrated to minimize the yield of unripes by
adjusting rotation and vibration rates as well as the speed at which the mechanical
harvester moves through the rows. Another common technique is to remove the bottom
mallets at the beginning of the harvest since the coffee on the top of the tree normally
ripens more quickly. Later, the lower mallets can be added to harvest fruit from the same
plants, this time from the lower section of the plants. This type of selective harvesting
requires very flat topographies to accommodate the heavy machinery.

3.0. Post Harvest Handling and Processing of Green Coffee in African Countries.

3.1. Introduction

Coffee growing and trade have exceptional importance in the economies of many countries, which are largely
dependent upon this commodity for their export earnings, and thus for the continuation of their development
programme in the social and economic fields. All coffee-growing countries fall into the lower-income and middle-
income nations of the world in terms of annual average GNP per capita. At least 20 coffee producing countries are
classified as least developed countries (LDCs).

Coffee is grown and exported by more than 50 developing countries, but the major consumers are all industrialised
countries, The United States of America, Europe and, more recently, Japan. Globally, coffee is the second major
traded commodity to oil and thus plays a vital role in the balance of trade between developed and developing
countries, providing the latter with important source of export earnings to pay for imports of capital and consumer
goods.

In 1986, when the world coffee trade was subject to a system of export quotas for producing countries, 17 of these
countries were dependent on coffee for more than 25 percent of their total export earnings; of these 9 less developed
countries (LDCs) received more than 50 percent of such earnings from coffee. The collapse of the economic clauses
(quota system) of the International Coffee Agreement led to a slump in world prices and in general terms dependence
on coffee still continues, especially in producing countries in Africa and Central America and in Colombia.
Coffee growing and its related activities provide a major source of employment in all producing countries. The
International Coffee Organisation (ICO) has estimated that coffee growing provides direct full-time employment for 25
million people worldwide. Taking into account related industrial and service activities (processing, marketing, roasting,
and transportation) the figure rises to 100 million people, including families.

The magnitude of the impact of coffee on the development of less developed countries may be illustrated by the fact
that during the three years of low coffee prices (1989/90 to 1992/3) losses in export earnings are estimated at more
than US $ 15 billion. This amount exceeds the total net disbursements of the World Bank (including the IDA) to Africa
and Latin America during the same period.

3.2. Post-Harvest Handling and Processing Practices in African Countries.

The following brief descriptions give the type of coffee and the method of processing used in all African coffee
growing countries. Annex 4 gives more details for the same countries on:

 botanical species
 form of coffee exported
 regions of production
 harvest season
 method of preparation
 production figures - crop year 1999/2000
 export figures - calendar year 1999.

3.2.1. Angola
Production is almost wholly Robusta and processed by the dry method.

3.2.2. Benin
A small producer of Robusta coffee, which is processed by the dry process, mostly exported to France.

3.2.3. Burundi
This small country depends mainly on coffee for its export earnings. More than 90% of the crop is Arabica processed
by the wet method on the farms for final processing at the central hull.

3.2.4. Cameroon
A producer of both Robusta and Arabica coffees, currently in the approximate ratio of 2:1. The Robusta is processed
by the dry method and the Arabica mostly by the wet process, followed by sun drying.

3.2.5. Central African Republic

Produces mostly Robusta coffee using dry process, for export mainly to France and Italy.

3.2.6. Congo
Congo produces Robusta coffee by the dry process, again for export mainly to France and Italy.

3.2.7. Ethiopia
Coffee is the country's most important export. Both the wet and dry methods of processing are used. Efforts are being
made to increase production and improve quality. Some problems with coffee berry disease occur (see Annex 6).

3.2.8. Gabon
Another small producer of dry processed Robusta. Availability is limited and most of it is imported by France and The
Netherlands.

3.2.9. Ghana
Dry processed Robusta is produced for export to the UK, The Netherlands and Germany. Quality, usually, is not
impressive.
3.2.10. Guinea
This country is mainly a Robusta producer processed by the dry method and exported to Eastern Europe and former
USSR.

3.2.11. Equatorial Guinea

Robusta and small quantity of Arabica are grown and processed by the dry process.

3.2.12. Ivory Coast

One of the worlds largest producers and grows mainly Robusta which is processed by the dry method. The coffee is
marketed by grade (size of bean) and quality is generally very uniform.

3.2.13. Kenya
Grows the Arabica species almost exclusively. The wet method of processing is generally used to produce some of
the finest coffee in the world, with excellent acidity and usually good body (see Annex 5).

3.2.14. Liberia
Produces mainly Robusta coffee, which is processed by the dry method.

3.2.15. Madagascar
Both Arabica and Robusta are grown and processed mainly by the dry method. Although coffee is the country's most
important export, some problems with pests and diseases have occurred.

3.2.16. Malawi
Malawi produces Arabica coffee, mostly by the wet process. Quality can be good but production is small and erratic.
Some problems with pests and diseases have occurred.

3.2.17. Nigeria
Robusta and a little Arabica are grown, all processed by the dry process. Coffee is a minor export of Nigeria and
quality is apt to be somewhat irregular.

3.2.18. Rwanda
Arabica coffee is processed by the wet method and is generally sundried. Quality varies and occasionally can be
quite good. Exports have to follow a long route, usually through Uganda and Kenya.

3.2.19. Sierra Leone

Grows mainly Robusta and processed by the dry method.

3.2.20. Tanzania
Tanzania is a producer of both Arabica and Robusta coffees. The washed Arabica is of fair quality but can seldom
match the best Kenya coffees. There have been problems with pests and coffee berry disease. A development
programme is under way to improve quality and yield.

3.2.21. Togo
Producer of Robusta processed by the dry method and exported to The Netherlands, France and Germany.

3.2.22. Uganda
95% is Robusta coffee, which is processed by the dry method. Uganda is a major African producer and relies heavily
on coffee for export earnings. The quality can be irregular. The USA, UK and Japan are the main buyers; there are
occasional logistical problems in transporting the coffee to Mombasa (Kenya) which is the main outlet.

3.2.23. Zaire
Over 80% of the crop is Robusta coffee and the remaining is Arabica. The Robusta is generally dry processed and
tends to be of irregular quality; the Arabica can of very good quality.

3.2.24. Zimbabwe
Cultivation of Arabica, which is processed through the wet method, has only commenced in the last few decades and
quality is good.
 

3.3. Major Factors Affecting Coffee Quality in Africa.

3.3.1. Agronomic Practices

Agronomic practices are poor in most of coffee growing countries in Africa. Over 80% of coffee from these countries
is produced by small-scale farmers who lack adequate education on proper agronomic practices for coffee farming.
All these countries which are classified as poor, and luck enough resources to offer effective Agricultural Extension
services to their farmers.

In Kenya for example, the Government employs sufficient extension workers in all the Districts. These extension
workers are unable to reach the Farmers due to several reasons:
· Transport facilities are not adequate/missing.
· Infrastructure is very poor and particularly the roads are in very bad conditions and most of the time are impassable.

3.3.2. Research and Development linkages

The linkages between the research institutions and farmers is very poor. In Kenya for example, the research linkage
to the farmer is the agricultural extension worker who lucks enough resources to reach the farmers. Information
technology, which is more modern, faster and easier means of information transfer is almost non-existent in these
countries at the level of the farmer.

3.3.3. Method of processing

In most of the African coffee growing countries, the coffee is processed by the dry method. Wet processing is more
expensive than the dry method and more care is taken right from harvesting to drying leading to a better quality
coffee. Wet method is only used in very few countries in Africa, which include Kenya, Ethiopia, Tanzania etc.

3.3.4. Lack of affordable Credit

Credit to farmers in most African countries is only available from the Commercial Banks, which charge very high
interest rates. This limits the farmer's ability to buy farm inputs like fertilisers and chemicals. Hiring of labour when
required, like during harvesting is limited.

In Kenya, a project, "The Second Coffee Improvement Project" (SCIP) assisted farmers tremendously between 1993-
1998. This was a World Bank/Government of Kenya funded project, which provided subsidised credit to farmers for
purchase of farm inputs, improvements of the pulping stations and cash advance for harvesting labour costs. It also
provided finance to the Government for training of extension staff involved in coffee extension and training of farmers.
The terms of the credit were at 15% interest rates, 1-year grace period and a repayment period of 2 years. The
prevailing interest rates in the commercial Banks by then were about 30%.

3.3.5. Problems associated with Wet Processing method (Kenyan example)

 The coffee-processing season coincides with the rainy season. The rural access roads in the coffee growing
areas are not accessible during the rains. This effects the coffee yields and quality because some farmers
are forced to wait for the rains to subside in order to harvest and by then most of the coffee will be overripe
or dry.

 During the coffee peak season, coffee is harvested in large quantities and therefore hand sorting before
pulping becomes impossible and as a result, all the coffee is pulped straight as it comes from the farms.
Most of it reaches the factories well after sunset and darkness has set in. The pulping continues even at
night because the coffee must be processed the same day. Many damaged or defective beans are pulped
together with the good coffee and this leads to quality loss.
  Pulping must be accomplished within 10 hours of harvesting inorder to maintain the quality. The peak-
processing season is characterised by frequent machine breakdowns and congestion at the pulping stations
which causes delays in pulping of the coffee. This reduces the quality of the coffee. Poor adjustment of the
pulping machine may cause broken/nipped beans, which are considered as defects and lowers the quality.

 Fermentation is very critical in terms of final coffee quality. During the periods of bad weather coupled with
the peak season, coffee takes longer time to dry. Continuous inflow of coffee from the farms causes serious
congestion in all the stages and mainly in fermentation and drying. Coffee has to be held in the fermentation
tanks for longer periods than necessary, which causes over-fermentation. Over-fermentation affects the final
taste and flavour.

 Final washing of the coffee requires a lot of water. Lack of enough water results in incomplete washing and
the coffee will start the drying process when it has some residues of the mucilage. This renders the coffee
susceptible to attack by microorganisms and formation of mycotoxins, thus lowering the quality. This is a
problem which is experienced in some coffee growing areas in Kenya.

3.3.6. Drying

Drying of coffee after pulping (for wet processing) and after harvesting (for dry processing) is a very critical stage in
determining the quality of coffee. In these two cases, coffee is dried by either individual farmers or the co-operatives.
During cold weather conditions, coffee takes long periods to dry and some will reabsorb moisture. These conditions
encourage mould growth, which lead to production of mycotoxins. This problem can be solved by use of mechanical
drying instead of sun drying during such weather conditions. However these farmers and societies are poor and
cannot afford the mechanical dryers.

3.3.7. Storage

Storage of coffee at farm level and the co-operatives after drying is also a stage, which can affect coffee quality.
During wet and dump weather conditions, the coffee can reabsorb moisture, which will lead to loss of quality.

In Kenya for example all co-operatives have coffee stores but are advised to deliver their coffee for hulling
immediately after drying. This is not always the case. Due to management problems in these co-operatives,
sometimes the coffee stays in stores for very long periods, which compromises on the quality. Some co-operatives
have constructed modern stores that are electric fans ventilated but most cannot afford.

3.3.8. High cost of Farm Inputs

In most cases, the cost of farm inputs is very high and most farmers cannot afford. In Kenya, almost all farm inputs
for coffee, like fertilisers and chemicals are imported and the cost of importation is passed on to the farmer. These
costs include the shipment and government importation tax. This makes the inputs unaffordable to most farmers. Due
to this luck of use of the required farm inputs, the eventual coffee quality is compromised.

3.3.9. Transportation / shipment

Transportation of the green coffee from the producing countries to the main consuming countries is normally by sea,
which exposes the coffee to warm and humid conditions. Reabsorption of moisture from the air may occur which will
encourage mould growth.

3.4. Main Defects of Green Coffee.

3.4.1. Colour defects

3.4.1.1.             Black beans

Any bean which is at least half-black on the outside or inside is called a black bean. This is considered to be the main
defect of green coffee, and is used as a standard in inspection tests. Recently, however, stinker (see aroma defects),
beans have become more common in batches of certain origins, depreciating their value considerably.

Black beans make the beverage taste bitter, disagreeable, and render it generally undrinkable.

The reason for this defect is attributed to prolonged fermentation of cherries picked from the ground, which then
undergo a poor drying process with intermittent periods of wetting. The presence of black beans is rare in wet
processing, except where the cherry has been harvested from the ground, or if there are still some beans left from
previous operations in the fermentation tanks and poorly cleaned washing channels.

3.4.1.2.             Greyish or dark grey beans

There are several reasons for this colour: harvesting before the beans are ripe, initial fermentation of cherries in the
heap, poor drying or repeated spells of wetting if stored under poor conditions, etc. Beans of this colour are classified
as undesirable.

3.4.1.3.             Foxy beans

These have red colouring which is essentially due to artificial drying which has been overdone. Reasons for this
include high drying temperature, drying period extended over a long time, or the beans not having been sufficiently
mixed. It may affect the tissues to varying depths. If the colouring is very superficial, it could be the result of excess
fermentation coupled with loose pulp. In some cases it has been attributed to the adherence of a thin film of reddish
soil from the drying area during hulling, if the soil has high clay content.

3.4.1.4.             Coated or murram-coloured beans

This colouring is imparted to the bean by the presence, either wholly or partially, of the skin. It is a defect of minor
importance, except for extremely high quality Arabicas.

3.4.1.5.             White, opalescent, and glassy beans

These are generally beans that have been insufficiently dried or have reabsorbed some moisture, within which
internal enzyme reactions often appear. These beans are less dense than a healthy bean of the same volume.
Glassy beans are the result of artificial drying using too high a temperature at the beginning, resulting in a rapid
release of water vapour. They are considered undesirable.

3.4.1.6.              Blotchy and spotted beans

Blotchy beans have spots of various colours due to incomplete or irregular drying. Spots appear on the beans due to
the effect of oxidising agents, which are present on the surface tissues following injuries. These develop particularly
during the preparation of beans, often during hulling, but certain lesions are induced by pest or disease infections.

Poor fermentation or the use of water with a high iron content (formation of black precipitates with the tannin from
beans) for wet processing can also give rise to spots. The presence of whitish spots reveals poor drying or the
initiation of germination resulting in enzymatic reactions.

3.4.2. Defects in the aroma and taste

3.4.2.1.             Stinkers

When these beans are cut, they release a putrid, nauseating odour, which is also rather volatile and this odour will
have disappeared after a few hours. As the appearance of these beans is no different or only slightly different from
that of healthy beans, it is very difficult to distinguish them. Unfortunately, their bad odour becomes apparent during
roasting and the presence of a single stinker in a cylinder is enough to contaminate its entire contents. The taste
comes through in the beverage and produces undrinkable coffee.

It has now been established that stinkers are caused either by excessively long fermentation or the use of unclean
water. If it is a matter of only a few beans in batch, the reason may be that the fermentation tanks or washing
channels have been poorly cleaned and all the beans from the preceding operation were not removed.

3.4.2.2.             Rancid or acid beans

These beans have a rather dark brown colour and give off a disagreeable odour when cut. They are the result of
poorly managed, excessively long fermentation and their defects are discernible in the beverage.

3.4.2.3.             Musty beans

These beans are either partially or totally covered with mould. They give off a characteristic odour, which does not
disappear after roasting and is transmitted to the beverage. The presence of a few musty beans in a batch is enough
to contaminate the total contents. It is usually the result of incomplete drying, or the re-absorption of moisture in the
storage areas or during transport (wet bags).

3.4.2.4.             Rio flavoured coffee

A slightly medicinal aroma is characteristic of certain coffees from the regions of Rio and Victoria in Brazil, due to the
metabolic activity of bacteria in the soil, which produce an iodised substance which is absorbed by and transported
within the coffee tree by the sap. However, it is not always regarded as a defect, as this very specific flavour is
appreciated by some consumers, mainly in regions of Northern France.

3.4.3. Other abnormalities

3.4.3.1.             Droughted beans

These arise from cherries that have been harvested several weeks before they are ripe. Amongst the many known
reasons for the deterioration of the quality of coffee, the high percentage of unripe beans in the batches is a major
factor. Farmers should be discouraged from harvesting unripe beans.

3.4.3.2.             Broken beans

The beans become broken due to inadequate adjustment of the pulping equipment or hullers, or an excessively rapid
rotation of the cylinders during pulping. Breakages most frequently occur during hulling when the coffee is too dry.
Broken beans adversely affect the appearance of the batch, but more importantly they roast faster than whole beans,
and tend to become charred. Their presence therefore has a negative effect on the quality of the beverage.

3.4.3.3.             Crushed beans

These are rather flat beans, the median furrow of which has been laid open. Unlike broken beans, crushed beans are
the result of processing insufficiently dried coffee.

3.4.3.4.             Pitted beans

The surface of beans which have been infested by insects are more or less riddled with small, round holes such as
those produced by the berry borer. Cutting them open reveals the pores bored by the insect.

3.4.3.5.             Elephant beans

These are large, deformed beans, consisting of several embryos enveloping the endosperm. Within a batch, they
upset the uniformity of the bean size and are also a problem during roasting.
3.4.3.6.             Foreign matter

Whatever the precautions taken during harvesting and preparation of coffee, the batches are rarely completely free of
foreign matter. Mostly encountered is: soil and dust (transported by the wind during drying); small stones (careless
harvesting, drying on packed earth); pulp (poorly executed pulping) or parchment debris (incorrect adjustment of the
huller's fan) Sometimes the beans are still in parchment (faulty huller operation) or dry cherries are present (great
variation in the size of the cherry, huller poorly adjusted). Twigs and pieces of branches are also common.

The presence of soil and other related debris is revealed by handling the beans and observing the marks that they
leave on the skin. It is easy to eliminate these impurities by passing the beans through a winnowing machine.

Pulp debris (skins) depreciates the value of the coffee, especially Arabica. The skins resemble large, dark brown
fragments and give the beverage a bad taste.

Parchment debris are mostly small and very fragmented and eliminated by use of a winnowing machine or a Catador
(see density sorting, 5.11).

Presence of whole parchment coffee beans or whole dry cherries is considered as a major defect because they give
the green coffee a disagreeable appearance and are harmful to the roasting process.

Impurities such as twigs, leaf debris and wood fragments are very rarely found in well-prepared coffees. Also, their
presence is often indicative, not only of a poorly executed harvest, but also of inefficient processing procedures.

3.5. Coffee Tastes

Acid : acidulous taste

Pungent/acrid : sharp, unpleasant acidity
Tart : unpleasant acidity, like sour milk
Alcoholic : taste of distillation tailings
Bitter : sensation in the back of the throat
Astringent : like an unripe cherry
Burned : burnt taste
Body : duration of sensation in the mouth
Harsh : bitter + astringent + green, opposite to soft
Fermented : taste of rotten cherry, similar to alcoholic
Rank : nauseating
Fruity : taste of fruit, sometimes unpleasant and inappropriate
Foxy : Light-brown coloured
Grassy : taste of mown grass
Woody : taste of wood
Mouldy : mouldy taste, musty odour
Potato taste : taste of raw potato
Stinker : nauseating, sickening
Rancid : taste of rancid butter, old oxidised oil
Rummy : taste of rum distillation tailings
Sour : Unpleasant acidity and green taste
Earthy : soil taste
Green : taste of herbal tea

Coffee Post Harvest Handling and processing in Kenya

Introduction

Kenya grows the Arabica coffee species almost exclusively, which is processed by the wet method. Small-scale
farmers produce the majority of the coffee. These farmers have formed co-operatives, which have put up pulping
units referred to as Factories. These co-operatives have management committees that oversee the running of the
Factories. Coffee is pulped and dried as parchment coffee in these factories. The dried parchment is stored
temporarily before being transported to centrally located companies for hulling. The hulling companies are privately
owned and hull the coffee for the farmers at a fee.

Harvesting

Coffee harvesting in Kenya is done by selective picking of the ripe berries. This is a labour intensive exercise and
involves most of the members of a family and hired labour. Transportation to the Factories is by Ox-drawn carts, pick-
up vehicles, and sometimes lorries. This is done immediately after harvesting.

Cherry Sorting

The cherry is sorted out before pulping. This helps to remove the immature, diseased, insect damaged and dry
berries as well as the leaves, twigs and other foreign matter. The sorted out berries are processed by the dry method.

Pulping

Pulping is the mechanical removal of the pulp from the cherry to have parchment coffee. After pulping, the coffee is
graded into three grades 1,2 and lights. This is done by density and size of the coffee. Parchment 1 is conveyed to
the fermentation tanks while grade 2 and lights are further processed again through another smaller pulper called a
re-passer.

Mucilage removal

i) Biochemical removal: Fermentation

Fermentation allows the mucilage layer on the parchment to be washed off easily. Completion of fermentation is
determined by washing a bit of the parchment with clean water and then feeling the coffee with the hand. A gritty feel
is an indication of the completion of fermentation. This stage takes 1 to 4 days depending on the prevailing weather
conditions, faster on warm days and slow on cold days.

ii) Chemical Removal

Several chemical products are used for removal of the mucilage, mainly lime, which precipitates the pectins in the
form of insoluble pectates, which are then easily removed by washing. Alkaline carbonates have also been used. This
method is not common in Kenya.

Underwater Soaking

Soaking is a complete immersion of the parchment under water. Studies in Kenya have shown that soaking of coffee
parchment after fermentation for about 12 hours improves the coffee quality both in colour and taste. The parchment
is thoroughly washed to remove the degraded mucilage and acids completely before soaking.

Final Washing and grading

After fermentation and soaking, the parchment coffee is thoroughly washed with clean water to remove any dirt or
remains of mucilage or sugars. Final washing is done in concrete channels by pushing the parchment with wooden
paddles against a stream of water. The washing channels are painted like the fermentation tanks with acid resistant
black paint. The paint allows heat retention during fermentation and reduces friction between the coffee and the
concrete surfaces during washing.
During final washing, the coffee is graded again by weight into different grades.

Drying

Freshly pulped coffee has a moisture content (mc) of about 55%, which has to be reduced by drying to 11%. This is
the ideal level of moisture content required for proper storage, hulling and roasting. In Kenya, sun drying is
predominantly used and mainly by the co-operatives and the coffee is spread on wire mesh tables for several days
(normally about 14 days), until fully dry. When it rains, the coffee is covered by a polythene sheets to avoid re-
wetting. Some big commercial estates use mechanical drying.

The following are the stages of parchment drying that are observed:

Skin Drying (55 - 45% mc)

This stage involves the removal of surface water and that between the parchment and the bean. The parchment is
spread on layers not exceeding 0.5 inches on wire mesh tables and turned frequently to encourage rapid evaporation
and at the same time it is fully exposed to the sun. This stage is normally completed on the same day of final
washing. While stirring the parchment to ensure uniform drying, discoloured and broken beans are sorted.

This stage of drying can be mechanised.

White Drying Stage (44-35% mc)

At this stage, the parchment is white and it is easy to sort out the defective beans. Drying at this stage is made slow
and controlled, and during very hot days, the coffee is covered during the hottest part of the day, (from 10.30 a.m. to
3.00 p.m.) in order to avoid cracking of the parchment cover. This stage can be mechanised with well controlled
temperatures to avoid cracking of the parchment.

Soft Black Stage (35 -25 % mc)

At this stage the parchment attains is final black colour. In Kenya, it is recommended to only sun dry in this stage, for
the coffee is said to be photosensitive and the sun light makes the coffee to acquire some preferred quality
characteristics. The coffee is fully exposed to the sunlight for a period of 48 -50 hours. Mechanical drying is
discouraged at this stage.

Hard Black Stage ( 25 -12 % mc)

At this stage the parchment is hard dark in colour and can be done rapidly without any loss of quality.

Fully Dry and Conditioning(12 -11 % mc)

This is done in ventilated stores or bins in order to even out the moisture of the coffee. At this moisture content, the
coffee can be stored in well controlled environment without any effect on quality.

Coffee Storage
Storage of the coffee at the co-operative's stores is normally for a short while before delivery for hulling. In Kenya,
this is done in good constructed stores, which allow good air circulation. The coffee is put in sacks and stacked on
wooden palettes 0.5m above ground level and 0.5m away from the walls. Maximum care is taken to make sure that
the coffee does not absorb any moisture. This storage is done for a maximum of 6 months.

Hulling plants and equipment are expensive and involve sophisticated technology, which the co-operatives can not
offer. Private commercial coffee hulling companies that are centrally located have been started and hull the farmers'
coffee at a fee. Some private coffee estates have their own hulling plants.

Dry Method of Coffee Processing

In Kenya this method is applied to Arabica coffee which is sorted out from the good cherry. The coffee is dried to
attain the required moisture content of 11% and then is stored. It is later hulled where the dry pulp and parchment are
removed in a single operation.

Liberalisation

Liberalisation of the coffee industry in Kenya has affected coffee farming in several ways. The Government pull out in
the controls in management of farmer's co-operatives has led to splits of the giant co-operative into smaller units.
This has improved the management of the co-operatives and the payment speed to farmers. Smaller co-operatives
require less management overheads and the farmers receive better prices for their crop. Introduction of privately
owned hulling plants allows the farmers to choose and has brought competition among the hulling companies and
reduced hulling losses and charges. Originally only one government controlled hulling company "Kenya Planters Co-
operative Union (KPCU)", was licensed to hull most of the coffee grown in the country with an exception of large
private coffee estates which have their own hulling facilities.

Currently farmers and the hulling companies are calling for the liberalisation of coffee marketing which has remained
under the Coffee Board of Kenya (CBK). All Kenyan coffee is marketed through the Kenya Coffee Auction, which is
fully owned by CBK. Liberalisation of the coffee marketing by licensing other marketing agents other than CBK will
allow competition, which is good for the growth of the industry.

Honey processing has started to gain the spotlight to differentiate specialty coffee beans. The
process refers to the honey-like liquid that is produced before drying.

1. PICK RED
Follow a strict “pick red” only harvesting protocol of coffee berries.
2. FLOAT VERSUS SINK
After the berries are washed, flotation of berries is conducted to separate the floaters from the
sinkers. Floater berries that have defects are discarded.
3. DE-PULP
All sinkers are subjected to de-pulping. What results is a wet-parchment bean―or a coffee bean
covered with mucilage―a sticky substance that has a high sugar content.
4. DECIDE
The processor has to decide what kind of honey-processed coffee beans he wants to produce.
There are three options: yellow-honey, red-honey or black-honey processed coffee beans.
5. DRY
This wet-parchment bean is then laid out on elevated beds for drying.
Yellow-honey processed bean will have 25% mucilage left on the wet-parchment bean before
drying. It is allowed to dry at maximum temperature of 70⁰C. Stirring of the drying beans is done
every six hours until desired moisture content is reached. Drying time takes approximately four
to seven days.
Natural Honey
 Yellow Honey

Red Honey

Red-honey processed bean will have 50% mucilage left on the wet-parchment bean before
drying. It will be dried at a maximum temperature of 50⁰C. Stirring of the drying beans is done
every hour for the first two days and every four hours onwards, to prevent fermentation and
molds until desired moisture content is reached. Drying time will range from 10 to 15 days.
Black-honey processed bean will have 100% of the mucilage left with wet-parchment bean
before drying. Maximum drying temperature is 40⁰C. Stirring of the drying beans is done every
30 minutes for the first three days and every hour onwards to prevent fermentation and mold
formation. Drying time is approximately a total of 15 to 21 days.
The target moisture content to be attained is 12% to 14% MC, which is the allowable MC for dry
parchment coffee beans for storage or milling.
6. DE-HULL
The next process is de-hulling or milling to remove the hull or parchment covering the coffee
bean, followed by polishing to remove the silver skin, the final covering of the coffee bean.
7. DRY AGAIN
After milling, if the moisture content of the coffee bean is more than 12% MC, a final drying will
be done to bring the moisture of the bean down to 12% MC, the maximum moisture allowed as
per standard of the ICO for green coffee beans.
Honey processing of coffee beans is a long, tedious, and labor-intensive process. But if done
properly it will result in a coffee brew with an exciting taste that interplays fruitiness and mild acidity
with floral and woody notes.