Notes on coffee processing procedures and their influence on quality
Kenya's arabica coffee attains high quality if it is properly processed by wet method. To produce high quality coffee, it is imperative that all stages comprising this method are affected precisely and very carefully in accordance to the recommended procedures. The need for proper processing of coffee should therefore be taken very seriously because quality could be enhnanced or destroyed in the course of processing depending on the care taken. Otherwise, the fruits of good crop husbandry can be ruined during these critical stages of processing. As further processing diminishes the storage life of coffee or any other agricultural product for that matter, delivery of coffee for subsequent milling and marketing should be done promptly at the end of the processing season. However, both dry cherry and parchment should be stored under the recommended conditions while awaiting dispatch to the mills or else they lose quality. Although coffee is predominantly wet processed in Kenya, the dry process should not be taken for granted. This is because the little coffee processed by this method would have gone to waste had it not been for such an alternative. There is also substantial potential for robusta coffee production and hence the importance of dry processing. The dry process should therefore be undertaken with due care as well to uphold the production of high quality coffee.
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| Format: | biblioteca |
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Abr
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| Sujets: | CAFE, PROCESAMIENTO, CALIDAD, BENEFICIADO POR VIA HUMEDA, DESMUCILAGINADO, FERMENTACION, SECADO, LAVADO, KENIA, |
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