If you are a self-proclaimed coffee lover, you should try to know more about the process involved in coffee making. One of the terms you will often encounter is “coffee cherries”. No, they are not the things you eat like “coffee beans” on cakes. They are actually the coffee fruit of trees which are subjected to rigorous processing as soon as they are ripe for the picking. This process avoids spoilage that results when these coffee cherries are left unattended.
There are two processes these cherries go through: the dry and the wet. The first part, the dry method, involves leaving the cherries out under the sun on a flat-level surface. They are only left exposed in the day when the sun is out but they should be covered during the night or when it rains so as to keep drying. Raking them around helps quicken the drying process. This part of the process takes several weeks until it is determined that the cherries have extremely low moisture content in them.
The wet method involves the removal of the pulp and subsequently the skin, to release the coffee bean. The bean is the most important part of the fruit because this is what makes the coffee we actually drink. The beans are divided according to weight and size and are then subjected to fermentation for 12 hours to 4 days, depending on the temperature and altitude of the area and the condition of the beans, among other factors.
This fermentation process leaves the beans dry and rough instead of slimy, since the process removes the parenchyma around it. They go through several rinsing and another round of drying. Milling them results in “green coffee”, and this is the coffee we get to see.
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