The process of making coffee
At COOPEDOTA R.L. the way we prepare our coffee guarantees
our client only the best quality. We invite you to read
on and learn about the process that we have perfected since
our founding in 1970.
At the Processing Plant:
In order to avoid over fermentation, the time span from
the moment the coffee is picked until it arrives at the
processing plant can not last more than 24 hours. At the
plant, the coffee is measured by volume and checked for
quality.
The bean is then taken to the wash basins where it is
thoroughly cleaned to remove any foreign particles. During
the de-pulping process, the second step, the fruit is removed
from the pulp through the use of friction; not all of the
fruits are de-pulped the first time through, many are caught
in the sieve and undergo the de-pulping process a second
or third time.
The pulp is generally red and contains a high content
of sugar and tannins. Next, the pulp is discharged by the
de-pulping machine; then it passes through a series of
treatments to be processed as an organic fertilizer. Every
treatment to make the fertilizer is done by machines, without
the use of water.
Then, the coffee is washed by both natural fermentation
and cleaning by machines. The coffee is washed in order
to separate the mucilage from the honey of the coffee,
thus preparing the bean for the next steps: pre-drying
and drying. The water used in these processes is constantly
re-circulated by a controlled timer so as not to effect
the quality of the product. After the water has finished
its time in the washer, it is moved to another area of
the plant for purification.
After the coffee beans are drained, the hardest part of
the drying process begins: the water must be removed from
the center of the bean so that it can be stored for a time
period without affecting the quality of the coffee.
Vertical Dryers
During this treatment the coffee is submerged in hot air
currents, to partially dry the bean. From here it will
be moved to the “guardiolas” where the process
of drying will be finished.
Drying by the sun: The coffee is spread out on expansive
patios for sun-drying. The beans are laid out in thin layers
and rotated constantly to accelerate the process and ensure
that the coffee is evenly dried.
La Guardiola: Consisting of a cylinder
drum that injects hot air in a uniform manner through a
central cavity, the ¨guardiola¨ is one of the oldest
and most popular systems of drying coffee in Central America.
Coffee is introduced into the machine and exposed to large
quantity of hot air.
Storing and Preparation for Sale
The coffee is stored with its shell, called a parchment,
still intact until the coffee is either roasted or prepared
for exportation. The parchment or skin protects against
humidity. When the coffee is to be exported abroad or roasted
for domestic consumption, the shell is removed by machines
that use friction, a process known as peeling.
After the beans are peeled, any leftovers, such as the
parchment, are used as fuel for the drying ovens; an environmentally
friendly step that reduces the amount of wood required
for the ovens.
The Water Treatment System
COOPEDOTA R.L. uses a water system that prevents any environmental
contamination.
Below is a brief description of our filtering and cleaning
systems.
- First, the sieves separate the largest particles from
the water.
- Sediment Tanks: In the sediment
tanks, organic sediment settles to the bottom and lime
is added to neutralize the water.
- Reactors
or Lagoons: The neutralized water is then transported
to the lagoons and reactors where bacteria filter and
treat the water. The purified water is then checked to
make sure its meets standards set by the Ministry of
Health before it is drained into the nearby rivers.
The Leftovers
At COOPEDOTA R.L., we keep the environment in mind every
step of the way. Any leftovers are reused as fuel for our
ovens, or they are treated to make organic fertilizer.
Furthermore, we take great care to not waste any water
during the process.
