Page 60 - APPD_Something's_Brewing_Sept_Oct'24(18Sept24)

Sustainability

Liam is coming to a close at Roberto Mata’s Cafeology
Dry milling
farm and he will be taking us through further
coffee processing in this edition.
Wet milling is complete and the coffee has
arrived at Coricafé via lorry. Coricafé is a family-
owned coffee exporter in Costa Rica. They are
one of the leading coffee exporters in the
country and play a crucial role within the supply
chain – ultimately making sure that the coffee
arrives to us safe and sound.

In our case, the first job Coricafé carries out is
dry milling the coffee from Roberto’s farm which
is still in parchment. Dry milling not only
removes parchment and bags the coffee ready Moving the sacks by hand
for export, but also involves sorting, classifying,
and tasting for quality so each sack is uniform.

Uniformity is important because inconsistent
size, shape, density, and colour of beans will
mean that a batch will roast unevenly. The
unevenness is because, once inside a roaster,
individual inconsistent beans will roast faster or
slower than others. Inconsistent roasts ultimately
yield inconsistent flavour.

Dry milling is traditionally done by hand
(and still is in many parts of the world) but Coricafé
has many large machines that help to automate
and remove much of the manual labour.

45 kg sacks of coffee, still in parchment, SEPTEMBER/OCTOBER. 2024 | ISSUE 38
on their way to Coricafé for dry milling

www.beveragestandardsassociation.co.uk