Second Year 2018 Expo 2018

¡Supérate! Raíces
“Walking Together, Working Together”

Process Of Production Of Coffee

¡SUPÉRATE RAÍCES
 Introduction

In this Expo called “Walking Together, Working Together”,

you will see the process of coffee in El Salvador, the steps
that compose it, from his plantation in the field, to his
production in the facts...
Also as you known, why this is important to know about it,
because was one of the biggest exportations in El Salvador in
the last century…
And finally, there is a great opportunity to pay homage to our
sponsors, for the work that they do everyday to bring the
opportunity to the students in ¡Supérate! Raíces…
 Objectives
General
 To describe the process of coffee goes through in the
facts...

Specifics

 To show the steps of the recollect of coffee through a

live presentation, showing that process with grafics and
stadistics…
 To present the advance that coffee have had, to
compare how it have improved his quality through the
past of the years…
Which is the process of Coffee?
In this process, the fruits of coffee, they have to open up for to
removed seeds or grains removing the pulp the protects them,
through process in wet and dry, so that once the process is
finished a clean grain is obtained, which is called parchment
coffee, gold coffee or honey grain.
The steps of the coffee process are:
 Harvest
 Pulped of the fruit
 Fermentation of the grains
 Grain washing
 Drying
 Packed and transport
 Roasting and packaging

https://www.google.com.sv/search?q=proceso+del+cafe&oq
=proceso+del+cafe&aqs=chrome..69i57j69i60j0l4.25038j0j7
&sourceid=chrome&ie=UTF-8
QUALITIES OF COFFEE IN EL SALVADOR

QUALITY OF COFFEE IN EL SALVADOR

In El Salvador, quality coffee is classified according to the height of the crop
Sea level it is main classification is:
Shallows:
Grain characteristics: Roasted with smooth appearance, little hardness and
opaque brown color.
Characteristics of the drink: Smooth and clean aroma; smooth cup of good
flavor thin texture without acidity and little body.
Medium heigth:
Grain characteristics: Roasted with semi-rough appearance, regular hardness
and dark brown color.
Characteristics of the drink: Pleasant and fine aroma; cup of good flavor and
regular texture, of regular acidity and good body.
Strict heigth:
Grain characteristics: Toasted with rough appearance, good hardness and
dark brown color.
Characteristic of the drink: Pleasant and penetrating aroma; cup with enough
flavor and good texture, a lot of acidity and body.

http://hablemosdelcafe.blogspot.com/2012/11/cualidades-del-cafe-en-el-
salvador.html
MAQUINARIA UTILIZADA EN EL PROCESO DEL CAFÉ

Despedregadoras

It is used to separate stones and other objects that is not coffee.

It has a simple operation, minimum energy consumption, control
of air fluid distribution, minimum noise. They vary in the amount
of coffee they process per hour. And it takes 2 people to operate
it, one for the load and the other for reception

Separadoras gavimétricas

As the name suggests it serves to separate coffee beans

according to their weight by gravity. It also separates defects
quickly and improve product quality, simple handling,
minimum energy consumption, control of air fluid distribution.
Minimum noise there are several options to choose from,
depending on the kilos / hour they process. And 2 people are
also needed for its management.

Seleccionadora por tamaño

It serves for the selection of grains by size. It can be used

with coffee, beans, cocoa, corn, wheat, rice, etc. Its
management is simple, minimum energy consumption and
no noise. There are also different models that process more
kilos or different sizes. Two pins are needed to operate it
Máquinas de beneficio húmedo compacto

Compact machine that pulps, selects and washes coffee

beans. Pulping of a disc, sorting screen, washing
machine, stationary motor and endless belt for shells. We
can use the one that fits our work volume. 2 people are
also needed for its use

Despulpadoras

Drip and select the coffee beans. It does not injure

grains if it is properly regulated, it does not lose
grains in the husks, drum pulper with regulator
according to the size of the grain and little water
consumption. There are several channels, which
allows to process more kilos. 2 workers are needed
for its managemen

Separadora de café
 It allows us to separate the green or dry grains from the ripe
cherries. It is easy to regulate, it does not injure grains
(bitten), it does not lose grains, it has a discharging hopper
and it uses recycled water. 2 people are needed for its use.

Lavadoras de café

Cleans the grain of all impurities after depulping. It recovers

2% of weight, saving in water consumption. We can choose
different types depending on productivity. It takes only 1
person to operate it.

Oreadora secadora de café

If we do not have space to dry coffee in a traditional way,

you can choose these machines that have different
capacities. Dry and oranges the grains without the need to
manipulate it, in a uniform way. The new ones consume
little energy and are easy to install. 2 people are required
to handle the.

Piladora-Pulidora
 Peel and polish dry coffee beans. These machines are
fast in the process, easy to regulate, do not damage
grains (bitten), do not lose grains and have a discharging
hopper. They also vary according to their productivity
and they need 2 workers

http://www.cafekinetic.net/maquinaria-finca-cafe/
The process of recollection of coffee step by step.

1-Harvest
The coffee fruit is collected, which in that instance still looks like a cherry or berry.
It seems a lie that then one of the most smoky and delicious drinks that exist will
come out. When they take a reddish or yellowish color, the grains are at the exact
point of being picked
In many cases, the harvest is in many cases manual, berry to berry, since the
coffee tree can have flowers and green and mature grains at the same time. The
coffee flower is very beautiful and you can use it in infusions, although it is not very
common to find it for sale.

2-Pulping of the fruit

At the same moment in which the fruit is harvested, we proceed to carry out what is
commonly known as the pulped. In this instance the fleshy fruit is separated from
the grain itself. This step of the coffee process is very important to obtain a quality
product.

3-Fermentation of the grains

Now it will be time to resort to fermentation. There, the grains are left to rest, so
that they ferment and take the coloring and maturation necessary so that they can
be processed later.

4-Washing of the grains

Then, there comes a very important moment, that of washing. Is that in that
instance is when they remove the remains of fruit that may have been impregnated
to the grain. And sugars are also eliminated, resulting in something closer to what
you will drink later.

5-Drying
This will be the time to dry the beans. These are exposed to the sun or some other
source of heat that allows the degree of humidity to be much lower, so that it can
be stored more easily. Then the shell is removed.

6-Packaging and Transportation

Coffee is classified according to its size and number of defects and is packaged in
sacks to store and transport them, although containers are increasingly used.
7-Roasting and packaging
The final moment of coffee production, until it reaches the store and then your
table, is that of toasting. That's when the grain really ends up taking the necessary
shape and, above all, its magnificent flavor. Thus, it will be ready to be ground and
consumed.

This operation is the only one of all that is usually done in the country of
consumption. Roasters mix different types of coffee and roast them to the taste of
local consumers. In Spain, for example, there is a tradition of adding sugar to
obtain roasted coffee.

Lastly, toasters vacuum-pack freshly roasted coffee and, often, already ground.
You already know how coffee is processed, but it is also important to know the
different production points, since this will give you much more information about
the coffee process.
 Conclusions
As we could see, the process of production of coffee was
and is very important in the history of El Salvador, also we
could learn the steps that coffee has in his production, and
how it helps the ¡Supérate! Students in their studies in the
fields of English, Computing and Cort-Values as well…
Finally we want to thank your sponsor, and we homage their
work with this expo called “Walking Together, Working
Together”, and we hope that you enjoyed it…