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More Quality: know the key practices in coffee processing and drying Más Calidad: Conozca las prácticas claves en el beneficio y secado del café

How to Cite
Peñuela, A. E. (2020). More Quality: know the key practices in coffee processing and drying. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71130. https://doi.org/10.38141/10795/71130
PDF (Spanish) FLIP PPTX (Spanish) FLIP YouTube (Spanish)

Published: December 1, 2020

DOI
https://doi.org/10.38141/10795/71130
Dimensions
PlumX
Keywords
Calidad de recolección

proceso de café

clasificación de café

Fermaestro®

Gravimet

control de humedad

secado solar y mecánico

Qualidade da colheita

processo do café

classificação de café

Fermaestro®

Gravimet

controle de umidade

secagem solar e mecânica

Harvest quality

coffee process

coffee classification

Fermaestro®

Gravimet

humidity control

solar and mechanical drying

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.

Aída Esther Peñuela
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0003-4454-9778

Summary

The objective of postharvest coffee is to maintain the quality of the product so that it is preserved in the transformation process for consumption. The strategy More agronomy, More productivity, More quality of the National Federation of Coffee Growers, proposes the use of seven practices that must be carried out during processing and drying to obtain good quality coffee and reduce the risk of deterioration. The practices are based on the recommendations and technologies that have been developed in Cenicafé throughout the history of the Postharvest discipline and that are easily applied in Colombian coffee farms. Recommendations and technologies from the collection and reception of coffee at the processing plant, to transportation and storage are included. The seven key practices can be used and appropriate in coffee farms regardless of the amount of coffee that is processed, since they apply to small or large quantities of coffee. To maintain the coffee quality during the different stages of the process, each of them must be carried out according to the recommendations so that the quality does not deteriorate. The need to maintain homogeneity in the coffee mass that facilitates the monitoring of the stages, as well as proper operation and maintenance of the equipment that is in contact with the coffee during the transformation and adequate criteria for monitoring the completion of key stages such as fermentation and drying, and the care after obtaining the stable product for commercialization, is pointed out.
Author biography (See)

Aída Esther Peñuela, Centro Nacional de Investigaciones de Café

Investigador Científico I, Poscosecha

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