It is hard to imagine an agricultural product that undergoes the same treatments, selections, and classifications as coffee.
Campetelli Coffee is the result of a sweet harmony in the journey of the senses
PRODUCTION
The production process begins with the harvesting of the fruit when it has ripened, and it varies depending on the geographical location and climatic conditions of the plantations. For example, in Brazil, it takes place between March and April, in Central America from October to April, and in Africa between March and September. The “yield” is variable and depends on several factors. For Arabica, each plant yields 400-2000 grams of beans, while for Robusta, it is 600-2000 grams. The plant reaches its maximum yield between the 6th and 10th year of life, then gradually decreases until it diminishes to 40%.
Processings
The harvest can be carried out manually, picking the fruits one by one, or by using special mechanical harvesters with vibrating blades. After harvesting, the seeds must be extracted from the fruit as quickly as possible to prevent the final product from being affected. In practice, it is necessary to remove the pulp and the various layers surrounding the beans. This can be done primarily using two processing methods: wet and dry.
WET PROCESSING
Wet Processing produces “washed” coffee: this method, developed by the Dutch in 1740, involves several stages: cleaning the cherries, maceration, depulping, fermentation, washing, drying, and peeling. In general, most Robusta coffees are “natural,” while Arabica coffees are “washed,” except for Brazilian coffee, which, regardless of the species, is always processed using the “natural” method. Once processed, whether by dry or wet methods, the coffee is sifted and sorted based on the size of the beans.
DRY PROCESSING
Dry Processing produces “natural” coffee: this method, used since ancient times by the Arabs, is still employed in countries with dry climates. In the photo, the washing of selected Indonesian variety seeds. The cherries are spread out to dry in the open air for about 20 days (or 2 to 3 days if special drying chambers are used). Then, the dried cherries pass through hulling machines that release the beans.
Regarding global production, we can observe that “washed” Arabica coffees, also known as “milds,” account for about 44% of the total. “Natural” Arabica coffees represent around 33% of global production, while Robusta coffees make up the remaining 23%.
