Kim Eun Jung

Major in Hotel Management

 COFFEE BELT

* COFFEE BELT : A region between 25° north and south latitudes

Coffee Trees in Bloom
Flower: White, jasmine scent, 5 petals
Coffee cherry

미성숙 체리(Unripe) 익은 체리(Ripe)

과성숙 체리(Over -ripe) 마른 체리(Dry)

Structure of coffee beans

Green

Structure Characteristic

Outer Skin The outer layer of cherry

Pulp About 2mm thick mucilage and pulp contained in the mesophyll
of the coffee fruit

Parchment The hard shell attached to the silver skin (inner skin)

Silver skin A thin film attached to green beans

Green bean unprocessed bean

Split Coffee Berries

12
Types of coffee beans

Flat Bean

There are two green beans in one cherry, and one

side is flat, so it is called a flat bean

Triangular Bean

There are three green beans in one cherry

Peaberry

There is only one green bean in one cherry

Coffea species

Coffea Arabica
It originated from the forests of the mountains of East Africa, and it is mainly cultivate
d in the subtropical highlands (1,000~2,000m), so the cultivation conditions are more
difficult than that of Robusta and it is vulnerable to diseases. It has excellent aroma an
d taste and low caffeine content than Robusta.

Coffea Canephora
Also called 'Robusta', it originated in Congo. It grows well in the lowlands of tropical
regions with high humidity and is resistant to diseases, so cultivation conditions are n
ot difficult. It has no odor, a strong bitter taste, and a high caffeine content. (used for
instant manufacturing)

Coffea Liberica

Liberica is included as one of the three major species, but the tree is tall (5-10m), so it
only grows naturally and is not cultivated.
Two types of
coffee
 ◆ Arabica vs Robusta
Coffea Arabica Coffea Canephora

Native Ethiopia Congo

Registration year 1753 1895

Blossom to harvest 6-9 months 9-11months

No. of chromosome 44 22

Yearly production(per ha) 1500-3000kg 2300-4000kg

Ideal temperature 15°C-24°C 24°C-30°C

Ideal altitude 1,000-2,000m 700m 이하

Ideal annual rainfall 1,500-2,000mm 2,000-3,000mm

Leaf and fungal diseases Easily affected Resistant

Amount of caffeine 0.8-1.4%(1.4%) 1.7-4.0%(2.2%)

Major producing countries Brazil, Colombia, Costa Rica, Kenya Vietnam, Brazil, Indonesia, India

Used for Single, blend coffee Blend, instant coffee

Total production 60-70% 30-40%

Harvesting
the
cherries
Harvesting
the
cherries
Mechanical Harvesting.
Harvesting the cherries

Hand picking(selective picking)

Picking only ripe cherries, for use in areas where flowering occurs year-round,
Wet method coffee production areas.
Characteristics: It is possible to produce coffee with uniform quality, but labor cost
burden due to multiple harvests and difficulty in procurement of skilled labor.

Stripping picking
A method of plucking all the cherries from the tree
Used in dry coffee producing areas
Characteristics: This method can reduce the cost of harvesting as a temporary harve
st, but unripe or overripe cherries are mixed, resulting in inconsistent quality,
difficult to determine when to harvest, and damage to trees

Machine Harvest
Harvesting as a traditional brushed machine passes through trees
Used in Brazil and Hawaii
Characteristics: Labor force is greatly reduced and a large amount
of harvest can be achieved at a time. In addition, as harvesting is
carried out by machine, it may damage trees and it is difficult to
select and harvest.
Harvest by
animals
• Kopi luwak is a coffee that
consists of partially digested coffee
cherries, which have been eaten and
defecated by the Asian palm civet. It
is also called civet coffee. The
cherries are fermented as they pass
through a civet's intestines, and
after being defecated with other
fecal matter, they are collected.
• Kopi luwak is produced mainly on
the Indonesian islands of Sumatra,
Java, Bali, Sulawesi, and in East
Timor.
(Wet method, Wet process, Washed process)
Washed or Wet Process
Harvest&Separation→Washing→Pulping
→Fermentation→Washing→Drying

- A method of removing the pulp, fermenting / agin

g, and drying (dry until the moisture content is 10~
12%)
- How to remove foreign substances from harvested
cherries: Put in a collection tank to remove soil, etc.,
and use water
- Remove 0.5mm of mucilage by soaking it in a
fermentation tank for 12 to 36 hours (fermentation)
- Fermentation with water: to obtain green beans of
uniform quality
- Colombia, Kenya, Tanzania, Guatemala, Costa Rica,
etc.
(high-end coffee producing regions)
 Washed or Wet Process
② Remove debris from harvested cherries and wash with water.

① Harvesting ripe cherries.

③ Pulp the washed coffe
e..

⑤ Dry in parchment state after removi ④ Removes pulped

ng mucilage mucilage.
 (Dry method, Dry process, Natural process)

Harvest & Separation →Washing → Drying

 Natural or Dry Process

Harvest & Separation →Washing → Drying

- The harvested cherries are dried without a separate process (dry until the moisture content is 10~13%)
- How to remove foreign substances from harvested cherries: winnowing, sieving, water
- Good body and complex coffee aroma※ The reason is? Because the fruit is dried in the presence of the
pulp,
the various flavors and aromas of the pulp are permeated into the green beans
- Used in Indonesia, Ethiopia, Brazil, Yemen, etc.
※ Most of the methods are used in areas with insufficient water or sunny areas.
3. Semi washed(Pulped Natural)
Harvest & Separation→Washing →Pulping→Drying

. In this process, farmers remove the outer skin from the cherries
mechanically, using pulping machines.

. The coffee beans, still coated with mucilage, are then stored for
up to a day.

. Following this within period, the mucilage is washed off and the
parchment coffee is dried in the sun.
 Processing of coffee

Characteristics of taste according to coffee processing method

자연건조식 펄프드네추럴 수세식

(Natural) (Pulped Natural) (Washed)

산미
(Acidity)

단맛
(Sweetness)

바디
(body)
Processing of coffee- Drying

◆ Drying

◇ 햇볕 건조(Sun drying, Natural drying)

- 파티오(Patio, Drying ground)

- 테이블 건조대(Table, Drying rack)

- 온실 건조(Plastic shed)

◇ 기계 건조(Mechanical or Artificial
drying Natural drying)

- Mainly used for wet method

◆ 프리클리닝 Pre-cleaning
◆ 돌 제거 Destoning
◆ 탈곡 Milling
Hulling(parchment) /Husking / Polishing

◆ 선별 Sorting and Grading

Size / Density / Color / Moisture
content
돌 제거기(Destoner) 탈곡기(huller)

밀도분류기(Densimetric table) 핸드 소팅(Hand sorting) 색깔 분류기(Color sorter)

Processing of coffee

All processes from harvest to shipment of green beans

Harvest Washing pulping Fermen Dry Hulling Sorting Burlap Bag Grading Storage Trade Shipment
-tation

과 발 벌 등 창
수 세 육 효 건 탈 선 랍 급 고 거 출
제 백 표 저
숙

/
확 척 거 성 조 곡 별 시 장 래 하

Wet Process