Washed Coffee Processing Explained in 90 Seconds - ECT Weekly #062

Hey, it's Aleš from European Coffee Trip and this short video will be about coffee processing at the coffee origin. You can see it on every specialty coffee bag you buy. Washed, natural, wet, dry. But what does it really mean? We had no idea until we visited a coffee farm in Tanzania back in 2016. There we met people like Edwin who works in coffee for over two decades and for this video Edwin will tell you about the washed coffee processing at Mondul Coffee Estate. So check it out. Once the pickers have picked their coffees there is the evaluation of the quality of the harvest by each picker which happens at the factory. The ones which are quality approved cherries are fed into the hopper. From the hopper they move into gravity separator which separates the fruits, the red ripe cherries in terms of density and also size. Pulping is the removal of the red ripe skin that is skin which is removed, separated so that we get the two beans. After that coffee is fed into the fermentation tank. So the next stage is washing and we've got a long channel of washing and the fermented coffee is washed against gravity. After washing coffee is taken for drying on the drying tables and we use the sun. We do not have mechanical dryers. As we proceed on with drying there's also improvement on quality by removing the defective beans that are visual to the workers on the drying area. We slow down drying by bulking the coffees and it should not dry less than 15 days. After drying samples are drawn from each day lot mixed in a bucket and one kilo is delivered for evaluation at the quality control. So we hope that you enjoyed this video. If you ever have a chance to visit a coffee farm do it. You will learn so much information about coffee and also this was just a small piece from the short documentary we did about Mondo Coffee Estate. So we have it also on our YouTube channel so check it out. And if you like this video smash the like button, subscribe and we'll see you in the next video next week. So thank you, bye-bye!