Process Parameters Purpose References

Harvesting
Selective Harvesting (Red Coffee Cherries
Depulping Right after harvest Salengke, 2021
Fermentation Time – (12-72 hours underwater) Removed the Brando and Brando, 2014; Silva,
(Wet) mucilage 2014
Time – (12 hours underwater) Sanz-Uribe et al., 2017
pH – (6.5-6) Zhang et.al, 2019
pH – (5.5–4) Rothfos, 1985; Velmourougane,
2012
pH – (5.5–6) Njoroge, 2015
Temp – (11-13oC) Zhang et.al, 2019
Temp – (28oC) Evangelista, 2015
Temp – (30oC) Pereira, 2018
Temp – (30-35oC) Njoroge, 2015
Drying Sun Drying (@ 14-16Days) MC Reduction
Time ( 21 Days) at 10-12%MC Salengke, 2021
Moisture Content (11.5%MC) Clark, 1985; Boot, 2011
Outer shell skin is dark brown and brittle
Mechanical Drying @ (6Days)
10-12%MC
10–11% Schwan & Wheals, 2003)
Dehulling
Roasting Light Medium Medium Dark Dark
196-205oC 210-219 oC 225-230 oC 240-250 oC at www.beans.at
at 15-30min at 15-30min at 15-30min 15-30min https://www.coffeecrossroads.com/
221-223oC at 14-27 minutes Anisa et. al, 2016
Grinding 14 secs at Medium size
1mm sieve particle
Ground Coffee Sealed in Zurich, 2008
(Storage) airtight Jar
Arabica Coffee Processing Parameters
References

Boot WJ (2011). Ethiopian Coffee Buying Manual: Practical Guidelines for Purchasing and Importing
Ethiopian Specialty Coffee Beans. USAID’s Agribusiness and Trade Expansion Program, Addis Ababa, Ethiopia. 90

Clark RJ (1985). Green coffee processing. In: Clifford MN, Willson KC (eds.). Coffee botany, Biochemistry and production of beans and
beverage, 49-96 Croom Helm, London.

Rothfos, N. B. (1985). Coffee production. Hamburg: Gordian-Max-Rieck.

Schwan, R. F., & Wheals, A. E. (2003). Mixed microbial fermentations of chocolate and coffee. In T. Boekhout & V. Robert (Eds.), Yeasts in food
(pp. 429–449). Germany: Behr’s Verlag.

\Zurich, 2008. Coffee roasting and quenching technology – formation and stability of aroma compounds. London: Elsevier Applied Science.