Cosecha y pos-cosecha de café

Coffee Harvesting and Processing in San Ginasio de Velasco

Overview of Coffee Cultivation

• The coffee cultivated in San Ginasio de Velasco includes the Catuaí variety, both red and yellow.

• The harvesting method is selective, focusing on mature beans to ensure high-quality coffee.

Harvesting Process

• The Catuaí variety has three flowering periods, allowing for three harvests annually from April to June.

• Only ripe red beans are harvested; fallen beans are not collected to maintain quality.

• Harvesters use baskets to keep their hands free for efficient picking.

Post-Harvest Processing

Bollado (Floating)

• After harvesting, the first step is bollado, where coffee beans are submerged in water to remove impurities like unripe or dry beans.

Despulpado (Pulping)

• The despulpadora (pulping machine) removes the outer skin of the coffee cherries. Pulp waste is repurposed into compost for organic fertilizer.

Fermentation

• Following pulping, fermentation occurs to eliminate mucilage; this process lasts 8 hours in warm weather and up to 12 hours when it's cold.

Washing

• After fermentation, washing is performed at least three times to completely remove mucilage from the beans.

Drying