Pulping and Drying the beans
When the beans are collected, they are “floated” (any bean floating on the surface of the water is discarded). Good beans are then wet “pulped” where the red skin is removed and re-cycled as mulch. The beans are then left overnight in water to ferment which removes the excess carbohydrates. The water is drained off and the beans set out to dry.
The methods of drying depend on the size of the farm. Traditionally Barbeques or huge slabs of concrete are used and the beans spread to about 2″-3″ deep. Every few hours the beans are hand raked to turn them over to ensure even drying.
Once the beans have reached the required 11-12% moisture content they are then winnowed and polished by machine to remove the parchment and then tested by the Coffee Industry Board for size and colour.
Finally the beans are hand sorted and roasted according to the clients desires.