Abstract
At the coffee production sites (farms and estates), two different main methods of processing are used to obtain intermediate products that will subsequently be treated in exactly the same way to provide the coffee beans of commerce. These methods are dry processing, which produces dried cherry coffee and wet processing, which produces (dry) parchment coffee. Dry processing is generally used for robusta coffee, but is also used in Brazil for the majority of arabica coffees. Wet processing, on the other hand, is used for arabica and results in so-called mild coffee, when fermentation is included in the preparation process. Dry processing is very simple and, most important of all, is less demanding in respect of harvesting, since all the berries or cherries are dried immediately after harvest. In contrast, wet processing requires more strict control of the harvesting as unripe berries or berries that have partly dried on the tree cannot be handled by the pulping machines.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Medcalf, J-C, Lott, W. L., Teeter, P. B. and Quinn, L. R., Experimental Programs in Brazil, IBEC, Research Institute, New York, 1955, 30.
Roelofsen, P. A, Archief. Koffiecultuur Ned. Indïe, 1939, XIII, 151.
Sivetz, M. and Desrosier, N. W., Coffee Technology, AVI Westport, Conn., 1979.
Clarke, R. J ., in Coffee: Botany, Biochemistry and Production of Beans and Beverage, Eds M. N. Clifford and K. C. Willson, Croom Helm, London, 1985.
Wootton, A. E ., Proc. 2nd Coll. ASIC, 1965, 247–58.
Wootton, A. E ., Proc. 5th Coll. ASIC, 1967, 316–24.
Gibson, A ., Proc. 5th Coll. ASIC, 1971, 246–54.
Wilbaux, R., Technologie du café Arabica et Robusta, Publication de la Direction de l’Agriculture, des Forêts et de l’Elevage, Brussels, 1956.
Richard, M ., Proc. 8th Coll. ASIC, 1977, 187–96.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1987 Elsevier Science Publishers LTD
About this chapter
Cite this chapter
Vincent, JC. (1987). Green Coffee Processing. In: Clarke, R.J., Macrae, R. (eds) Coffee. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3417-7_1
Download citation
DOI: https://doi.org/10.1007/978-94-009-3417-7_1
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8028-6
Online ISBN: 978-94-009-3417-7
eBook Packages: Springer Book Archive