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Design of coffee processing plants: Follow 7 Key Practices and Produce Quality Coffee Diseño de beneficiaderos: cumpla con las 7 prácticas clave y produzca café de calidad

How to Cite
Ramírez, C. A. (2020). Design of coffee processing plants: Follow 7 Key Practices and Produce Quality Coffee. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71134. https://doi.org/10.38141/10795/71134
PDF (Spanish) FLIP PPTX (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

https://doi.org/10.38141/10795/71134
Keywords
Beneficio ecológico

café

calidad

Ecomill®

diseño de beneficiaderos

proceso

pulpa

Beneficiamento ecológico

café

qualidade

Ecomill®

desenho de centros de beneficiamento

processo

polpa

Ecological mill

coffee

quality

Ecomill®

mill design

process

pulp

Numero
Vol. 71 (2020)
Sectión
Post-harvest
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

César Augusto Ramírez
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-4773-4090

Summary

The different stages of coffee processing must be carried out with mechanical efficiency without affecting the quality of the final product, therefore, it is essential to count on properly designed and built facilities. This implies knowing the expectations of the users and the basic points to consider for the planning, design, and construction of a coffee processing plant, which allows ensuring the success of the agricultural operation as well as the investments to obtain high quality coffee. In the wet processing stage, i.e., pulping, mucilage removal, sorting, washing, and drying, coffee quality is highly susceptible to being affected, and total loss can sometimes occur. Coffee processing plants are structures that must be designed to transform coffee berries with high technical, economic, and environmental efficiency criteria. For the efficient management of coffee process, it is necessary to have the basic knowledge and fundamentals of each stage that influence the process in order for the intrinsic quality of the coffee from the field to be preserved at the end of its processing. Thus, the preservation of the high quality of Colombian coffee is guaranteed. The technological developments of coffee process promoted by Cenicafé have also contributed to solving the problems of water management and contamination that can be generated in that process. The seven key practices to produce good quality coffee are framed within the Strategy of the Technical Management of the Federation of Coffee Growers, More Agronomy, More Productivity, More Quality. This scientific seminar is a practical orientation, product of the experience of the Cenicafé Postharvest Discipline, to Extensionists and coffee growers that allows them to make the right decisions regarding the choice of technologies for the ecological coffee process that fits individual needs and produce good quality coffee.
Author biography (See)

César Augusto Ramírez, Centro Nacional de Investigaciones de Café

Asistente de Investigación

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Keywords