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Preparation

The sweet smell of coffee fruits saturates the air. The noise of the mechanical contraptions, some small, some car size, and the hurried movements of its parts can make you feel dizzy. What is all this? You are standing in a “Beneficio” or coffee mill.

You know that the coffee plants hide the secret treasure well; the seeds that nature intended to assure a new generation of coffee plants is what we use to roast and extract the delicious beverage; this secret hides in pairs at the center of each of the fruits.

But the fruit itself is a fermentation bomb than can turn sour the coffee beans easily and destroy your yearly efforts.

Luckily for you, your forbearers developed complex mechanized systems to reveal the green treasure of the coffee beans protecting its flavor It is a small wonder how they combine specialized mechanical equipment, biochemistry and lots of ingenuity in the form of “wet mill” and “dry mill”.

Coffee beans extracted from the fruit, are called “parchment” coffee, and are the main trade item along the chain of intermediaries in the producer’s side of this industry.

Usually, the last part of the process, that “dry mill” is done just prior to export the coffee to assure that quality is undisturbed and a final selection of coffee beans by color is done using state of the art electronics or the ability of human sorters.