Wet Mill Coffee Processing
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The bean is washed and dried.
Wet mill coffee processing. Angie molina ospina of finca el triunfo in tolima colombia tells me that having an farm wet mill helps producers to better control the quality of their processes to define which processing method will be most suitable for their coffee to experiment with processing and make improvements and deliver traceability to a specific buyer. In this process the whole bean is dried immediately after harvesting the crop. These are called wet mills because these processes use water or water is used to move the coffee from one process to another. In a traditional wet mill water is used to sort the ripe cherries to help lubricate the depulping machine and to ferry the coffee to the fermentation tank before the coffee is washed with water.
The water use in many traditional wet mills is excessive and wasteful. Wet processing in this method the cherry is squeezed in a pulping machine or pestle and mortar which removes the outer fleshy material mesocarp and exocarp leaving a bean covered in mucilage. Before the invention of the wet mill process dry milling was the only method available. It is dried until it has acquired the desired humidity level.
In the wet process the fruit covering the seeds beans is removed before they are dried. The hulled coffee is cleaned by winnowing. Coffee processed by the wet method is called wet processed or washed coffee. Coffee processed by the wet method is called wet processed or washed coffee.
The wet method requires the use of specific equipment and substantial quantities of water. The wet method requires the use of specific equipment and substantial quantities of water. The coffee cherries are sorted by immersion in water. Bad or unripe fruit will float and the good ripe fruit will sink.
This mucilage is fermented and dispersed.
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