How is Robusta Coffee Processed? The dry processing method entails drying fresh coffee cherries to a certain extent before removing the outer fleshy layers with a grinder to obtain the kernel. It’s that easy; however, you must first complete the following steps:
Hand-harvesting ripe fruit
Ripe coffee cherries are hand-picked, with only the best cherries being chosen once they have reached the desired level of ripeness (95-98 percent ).
Impurities such as twigs, leaves, soil, stones, and other foreign things are removed from returned coffee. During this time, dried fruit, green fruit, and young fruit will also be removed.
Ripe coffee berries are dried in the yard, on drying racks, or by machine.
The coffee cherries turn black after being sun-dried for 5-7 days. Coffee will continue to be husked to separate the shell from the kernel.
The kernel should be stored in a sack with an extra layer of plastic wrap to avoid water and maintain a constant humidity level. All of the coffee will be securely stored and preserved in the warehouse. As a result, the warehouse must meet the following requirements: humidity must be kept below 60%, and the temperature must be between 20 and 26 degrees Celsius.
Dry processing is a typical method for Robusta coffee, and it’s perfect in sunny places with dry weather.
Because dry processing is more accessible than wet processing, it accounts for about 80% of coffee production in Vietnam.
However, because the coffee is dried directly on the field for several days, it is unavoidable that the coffee beans’ nutrients would be lost due to the weather’s influence. Coffee’s authentic flavor is much diminished. Furthermore, if the drying is not done carefully and skillfully, the coffee will be contaminated with many contaminants and dirt, lowering its economic value.