Content being validated
Husking, sorting and calibration
After drying, green coffee is removed from its parchment. Then it is mechanically and manually sorted to eliminate the last impurities and undesirable seeds, such as fermented seeds. It then passes through grids pierced with holes of different sizes to be calibrated. Calibration allows a uniform roasting of coffee beans.
Read More
Related content

Médias en cours d’exploration