Alejandro dC. Mojica, Sr., PhD Cavite State … Cavite CvSU Research Programs on Coffee Researches...

Alejandro dC. Mojica, Sr., PhD Cavite State University

Indang, Cavite

CvSU Research Programs on Coffee Researches on Coffee

Germplasm Collection Tissue Culture GIS and Remote Sensing Bean Quality Improvement Genomics Nutrient Management Irrigation Post-harvest Equipment

Extension Sustainable Coffee-Based Farming Systems: Diffusion of Innovations

INPUT PROCESS OUTPUT

Technology

Equipment

Training

Organization of Farmers

(Region 4)

Wet processed Robusta

Coffee beans to be branded

as Cavite Special Robusta Coffee

Wet or Fully Washed Method

Semi Washed or Pulped Natural Method

Dry or Natural Sun-dried Method

Fresh Ripe Berries

Coffee Processing Technologies

Floating Pulping

Green Beans Hulling

Harvesting

Drying

Setting Aside

Coffee Wet Processing Technology

“Selective Picking” Pick ripe berries only

Harvesting of green, unripe and overripe berries will result to poor quality of coffee

Floating Pulping

Green Beans Hulling

Harvesting

Drying

Setting Aside

Coffee Wet Processing Technology

Floaters will be removed

Sinkers will be depulped

Cleaned ripe fresh berries Soaking in a plastic drum

Floating: removal of floaters and impurities soften the pulp to ease the depulping operation

Floating Pulping

Green Beans Hulling

Harvesting

Drying

Setting Aside

Coffee Wet Processing Technology

Pulping: removal of the exocarp (pulp) with the presence

of water to obtain wet parchment coffee

Sinker berries Depulping operation

Pouring of water

Depulped berries

Wet parchment

coffee

Floating Pulping

Green Beans Hulling

Harvesting

Drying

Setting Aside

Coffee Wet Processing Technology

Setting Aside the Pulped Coffee: Set aside the de-pulped cherries/sinkers for 24 to 48 hours using a kaing or

basket

Wet parchment coffee Setting Aside

Floating Pulping

Green Beans Hulling

Harvesting

Drying

Setting Aside

Coffee Wet Processing Technology

Washed parchment coffee

Drying: Reducing the moisture (or water content) of parchment coffee

Drying in an elevated drying tray

Dry parchment coffee

Drying duration: 2 weeks or until parchment reaches the desired MC of 12-14%

Floating Pulping

Green Beans Hulling

Harvesting

Drying

Setting Aside

Coffee Wet Processing Technology

Hulling: Removal of the outer skin (parchment) to obtain green beans

Parchment coffee Hulling operation Green beans

Categorizes the coffee beans

• according to size, and

• number of defects in a given

quantity of sample

Specialty coffee quality

International Market

Arabica Fine/ Washed

Robusta

Domestic Market

Grade 1- Specialty Grade Green Coffee No more than 5 full category 2 defects in 350 grams of

coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 2- Premium Coffee Grade No more than 8 full defects in 350 grams of coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 3- Exchange Coffee Grade No more than 9-23 full defects in 350 grams of coffee It must be 50% by weight above the screen size 15 with no more than 5% of screen size below 14 Grade 4- Below Standard Coffee Grade 24-86 defects in 350 grams Grade 5- Off Grade Coffee More than 86 defects in 350 grams

Category 1 Full Defect Equivalents Category 2 Full Defect Equivalents

Full Black 1 Partial Black 3

Full Sour 1 Partial Sour 3

Dried Cherry/Pod 1 Parchment/ Pergamino

5

Fungus Damaged 1 Floater 5

Foreign Matter 1 Immature/ Unripe 5

Severe Insect Damage 5 Withered 5

Shell 5

Broken/ Chipped/ Cut 5

Hull/ Husk 5

Slight Insect Damage 10

Grade

Species

Total defects of 300 g sample % by mass, max.

Arabica Robusta Liberica Excelsa 1 7 8 10 10

2 15 15 15 15

3 20 17 25 25

Wet or Fully Washed Method

Semi Washed or Pulped Natural Method

Dry or Natural Sun-dried Method

Fresh Ripe Berries

Coffee Processing Technologies

Floating Breaking

Green Beans Hulling

Harvesting

Drying

Coffee Semi-Wet Processing Technology

“Selective Picking” Pick ripe berries only

Harvesting of green, unripe and overripe berries will result to poor quality of coffee

Floating Breaking

Green Beans Hulling

Harvesting

Drying

Coffee Semi-Wet Processing Technology

Floaters will be removed

Sinkers will be depulped

Cleaned ripe fresh berries Soaking in a plastic drum

Floating: removal of floaters and impurities soften the pulp to ease the depulping operation

Floating Breaking

Green Beans Hulling

Harvesting

Drying

Coffee Semi-Wet Processing Technology

Breaking: Pounding the coffee cherries in a mortar or pestle

or a huller adjusted to fit the size of the cherries

Sinker berries Pounded coffee berries

Floating Breaking

Green Beans Hulling

Harvesting

Drying

Coffee Semi-Wet Processing Technology

Drying: Reducing the moisture (or water content) of parchment coffee

Drying in an elevated drying tray

Drying duration: 2 weeks or until it reaches the desired MC of 12-14%

Floating Breaking

Green Beans Hulling

Harvesting

Drying

Coffee Semi-Wet Processing Technology

Hulling: Removal of the dried outer skin to obtain green beans

Parchment coffee Hulling operation Green beans

Categorizes the coffee beans

• according to size, and

• number of defects in a given

quantity of sample

Specialty coffee quality

International Market

Arabica Fine/ Washed

Robusta

Domestic Market

Grade 1- Specialty Grade Green Coffee No more than 5 full category 2 defects in 350 grams of

coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 2- Premium Coffee Grade No more than 8 full defects in 350 grams of coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 3- Exchange Coffee Grade No more than 9-23 full defects in 350 grams of coffee It must be 50% by weight above the screen size 15 with no more than 5% of screen size below 14 Grade 4- Below Standard Coffee Grade 24-86 defects in 350 grams Grade 5- Off Grade Coffee More than 86 defects in 350 grams

Category 1 Full Defect Equivalents Category 2 Full Defect Equivalents

Full Black 1 Partial Black 3

Full Sour 1 Partial Sour 3

Dried Cherry/Pod 1 Parchment/ Pergamino

5

Fungus Damaged 1 Floater 5

Foreign Matter 1 Immature/ Unripe 5

Severe Insect Damage 5 Withered 5

Shell 5

Broken/ Chipped/ Cut 5

Hull/ Husk 5

Slight Insect Damage 10

Grade

Species

Total defects of 300 g sample % by mass, max.

Arabica Robusta Liberica Excelsa 1 7 8 10 10

2 15 15 15 15

3 20 17 25 25

Wet or Fully Washed Method

Semi Washed or Pulped Natural Method

Dry or Natural Sun-dried Method

Fresh Ripe Berries

Coffee Processing Technologies

Floating

Green Beans Hulling

Harvesting

Drying

Coffee Dry Processing Technology

“Selective Picking” Pick ripe berries only

Harvesting of green, unripe and overripe berries will result to poor quality of coffee

Floating

Green Beans Hulling

Harvesting

Drying

Coffee Dry Processing Technology

Floaters will be removed

Sinkers will be depulped

Cleaned ripe fresh berries Soaking in a plastic drum

Floating: removal of floaters and impurities soften the pulp to ease the depulping operation

Floating

Green Beans Hulling

Harvesting

Drying

Coffee Dry Processing Technology

Drying: Reducing the moisture (or water content) of parchment coffee

Drying in an elevated drying tray

Drying duration: 2 weeks or until it reaches the desired MC of 12-14%

Floating

Green Beans Hulling

Harvesting

Drying

Coffee Dry Processing Technology

Hulling: Removal of the dried outer skin to obtain green beans

Parchment coffee Hulling operation Green beans

Categorizes the coffee beans

• according to size, and

• number of defects in a given

quantity of sample

Specialty coffee quality

International Market

Arabica Fine/ Washed

Robusta

Domestic Market

Grade 1- Specialty Grade Green Coffee No more than 5 full category 2 defects in 350 grams of

coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 2- Premium Coffee Grade No more than 8 full defects in 350 grams of coffee Maximum of 5% above or below the screen size indicated is tolerated Grade 3- Exchange Coffee Grade No more than 9-23 full defects in 350 grams of coffee It must be 50% by weight above the screen size 15 with no more than 5% of screen size below 14 Grade 4- Below Standard Coffee Grade 24-86 defects in 350 grams Grade 5- Off Grade Coffee More than 86 defects in 350 grams

Category 1 Full Defect Equivalents Category 2 Full Defect Equivalents

Full Black 1 Partial Black 3

Full Sour 1 Partial Sour 3

Dried Cherry/Pod 1 Parchment/ Pergamino

5

Fungus Damaged 1 Floater 5

Foreign Matter 1 Immature/ Unripe 5

Severe Insect Damage 5 Withered 5

Shell 5

Broken/ Chipped/ Cut 5

Hull/ Husk 5

Slight Insect Damage 10

Grade

Species

Total defects of 300 g sample % by mass, max.

Arabica Robusta Liberica Excelsa 1 7 8 10 10

2 15 15 15 15

3 20 17 25 25

Sources: http://coffeebird.com.au/journal/ http://coffeebeans.com/methods-of-processing-coffee-beans/ https://www.google.com.ph/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwjOvv-Ym-rKAhWIqJQKHdWWAZkQjhwIBQ&url=https%3A%2F%2Fwww.flickr.com%2Fphotos%2Fcoffeecollective%2F16127263313&psig=AFQjCNF0ObENXchOsNdQDj7YyYdxIfbseg&ust=1455091168043886