Typically in those countries such as Brazil where water is not readily accessible to farms, the dry process is the preferred method of processing. In this process, the coffee goes through a cursory separation to remove any debris then the cherries are set out on drying patios for anywhere between 2 to 6 weeks.
Once coffee has been cultivated and transported to processing stations, the next step is to remove the outer pulp from the cherry, so that the bean itself can be extracted out. By far the vast majority of the coffee processed is via the washed process, where mechanical and biochemical processes are used to remove the outer layers surrounding the coffee bean.
Coffee was first introduced to Colombia around the same time Jesuit priests first began arriving from Europe in the mid 16th century. The leaders of Colombia tried to encouraged people to grow coffee, but they met with resistance. Worried that a coffee tree takes five years to provide its first crop, they wondered how they were going to survive during this period?
Perhaps the single most important factor in determining coffee quality is the care taken during post-harvest processing. A single mistake can have serious implications, at times, capable of spoiling en entire batch of coffee. But before we discuss the various processing methods, lets take a look at the coffee bean itself.
Although arabica and robusta coffee may appear similar appearance - there are a number of differences that significantly differentiate these two popular species of coffee. The following list points out a few basic differences.
Coffee has a long and varied history and historians are not exactly sure where coffee began before being spread across all part of the world. But there is strong evidence to suggest that coffee originated in the mountains region of Abyssinia, or current day Ethiopia, some over 2,000 years ago.