Tea & Coffee 12/01 - Tropical Depression: Brazil at the Worst of Times (Cont) (#)
„Coffees in Sul de Minas do indeed demand more care. The terrain is too hilly for mechanized harvesting, and even if it weren’t, the weather wouldn’t allow a mechanized mass-picking of beans in various stages of maturity. The region tends to get plenty of rain, but sometimes it’s too much or at the wrong time. In the spring, each rain brings a separate flowering, so in the fall, the beans ripen at different times.“
http://www.teaandcoffee.net/1201/coffee2.htm - Cached
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Rain Water Harvesting in Coffee Plantations (INeedCoffee.com)
„In a study for over a decade inside the Plantation we have observed that no matter what the topography is, water creates its own DEFINITE PATHS and need not necessarily trickle down to the lowest point of the mountain. But what is definite is that the water which percolates inside the coffee mountain creates a network of arteries and veins, resulting in moisture ZONES within the entire mountain. The topmost point of kirehully estate is around 200 feet. We have excavated around six water tanks covering an area ranging from one hectare to two hectares, along various slopes of the coffee hill.“
http://www.ineedcoffee.com/03/rain/
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Ten Steps To Coffee - National Coffee Association
„In wet method processing, the pulp is removed from the coffee cherry after harvesting and the bean is dried with only the parchment skin left on. There are several actual steps involved. First, the freshly harvested cherries are passed through a pulping machine where the skin and pulp is separated from the bean. The pulp is washed away with water, usually to be dried and used as mulch. The beans are separated by weight as they are conveyed through water channels, the lighter beans floating to the top, while the heavier, ripe beans sink to the bottom.“
http://www.ncausa.org/public/pages/ index.cfm?pageid=69
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„Has pre-roasting been considered a treatment? It is considered an effective treatment but the EPA wouldn’t consider pre-roasting as a treatment to bringing in green coffee since the coffee is no longer green.“
http://www.hawaiicoffeeassoc.org/ 11_11_2003_minutes.htm
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„An odor taint in the coffee beans that produces a dirt-like taste sensation. Results when fats in the coffee beans absorb organic materials from the ground in the drying process during harvesting. Also referred to as dirty and groundy. The undesirable odor and taste of freshly turned soil is found in low-graded batches.“
http://www.lucidcafe.com/glossary.html
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