Picking Ripe Coffee Beans (coffee cherries) - Typica varietal.
Ripe Bourbon Coffee in Santa Teresa, Peru.
Holding out some ripe coffee cherries.
Beautiful yellow caturra coffee cherries just about ready for harvest.
Picked mundo novo and yellow caturra coffee cherries ready for depulping.
Raul displaying his daily haul of ripe Typica coffee cherries.
Here at the small wet mill we de-pulp the coffee cherries.
Coffee is fermented with or without water - once or twice depending on the farmer, beans, and overall strategy.
After fermentation, water is passed through the tank. Lesser quality beans (insect damaged, chipped or broken beans, or other defects) will float to the top and be taken away by the flowing water down the canal. The highest quality beans sink and remain in the tank.
Due to the sometimes unpredictable weather, many farmers use greenhouses to ensure even drying and avoid rain damage. Some also use raised tables to promote airflow and more efficient drying.
Reaching 12% humidity is crucial to providing a stable, quality product. The coffee bean and surrounding silverskin is protected by the parchment which will be removed just prior to export.
The smell of freshly drying parchment coffee.
Pealing the outer parchment reveals the raw "green" coffee bean.
On the "food forest" farms of Peruvian Amazon and Andes, we harvest and process coffee, cacao, turmeric and ginger.