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Coffee Drying
FromArrigoni S.p.A.
In order to preserve organoleptic and aromatic characteristics, coffee drupes must be treated properly before use. Before roasting, the beans are subjected to a series of processes that begin with the harvest and go through the drying process.
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Drying is one of the processes that most influences the final characteristics of the product, determines its value and, consequently, its selling price Generally after manual harvesting, the finest coffees undergo a slow drying process. The grains are placed in large vats filled with water and classified according to their flotation. Then, the pulp is removed and the grains
fermented in a controlled way, from 12 to 48 hours, amplifying its aroma and sweetness. Finally, grains are washed and dried in the sun. In this phase, perfect control of moisture is essential to avoid rot. The need to expose the coffee beans to the sun involves storing them indoors when the rains arrive, which is very common during the harvest season.