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Coffee cherries are harvested and the processing stage begins! Kona coffee is famous not only for its fantastic flavors, but also for the hard work and meticulous care that goes into each harvest and processed batch. Kona Coffee harvesting and processing usually occurs from late August to late January. There are two methods for processing coffee: wet or dry methods. Wet (or washed) Method is a much more expensive and high tech process. Wash Freshly picked cherries are washed in large cement tanks where the pulps are loosened. Depulp Beans pass through machines that remove their pulp and skin. Sort Through several strainers and sieves, each bean is sorted by size and weight. Fermentation Beans are fermented in large tanks for approximately 36 hours for outer layers to be completely removed and for flavor to be born. Dry Beans are rinsed, drained, and spread out on platforms to dry in sun. For 1-2 weeks the beans are raked and turned. They may be machine-dried, but very gently. Over dried or frail beans do not make good coffee. Roast Beans, prepared and sorted, are roasted to various degrees. Here, processors roast the beans by paying particular attention to the best flavor for each strain, or coffee plant type. Dry (or unwashed) Method also called the “natural” method” Wash Newly harvested cherries are washed to be cleaned and to sort out deficient beans. Coffee beans float if they have been infested with insects, or are overripe or under ripe. Dry Beans are spread out in sun to dry for 1-2 weeks. Like the wet method, the coffee beans are raked or turned over regularly. They are also protected from rain or extra moisture from condensation. Depulp Sent to factory or mill to go through process of removing dried skin, pulp, and parchment. This is also known as the hulling process. Sort Beans are then polished and sorted. Roast As with the wet method, the final step in coffee processing is roasting. The Kona Coffee and Tea Company employs both wet and dry methods of coffee bean processing. |