DailyCelestialChallenge Saturday - Agriculture / coffee

Hello Steemitanos friends, this is my second entry to the #DailyCelestialChallenge contest, hosted by @sirknight.
This day Saturday of Agriculture, I am pleased to talk about coffee as the main product of some countries.

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Coffee after cocoa is the product that is most exported worldwide. Many people depend on this product.

The Coffee Cultivation

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The sowing of coffee trees is given in parts. First seeds or berries are sown. When a time has passed and the seedbed is obtained, it moves to the final destination of the shrub. The average time for a tree to produce quality coffee in a sustained manner is 3 years. After this, it can produce coffee for up to 50 years.

Coffee Harvest

The coffee is harvested once a year. According to the variety of coffee tree planted, you can have up to two crops. Between October and February the harvest is carried out. Starting in March, the flowering of coffee begins. Once the flower is detached, which only lasts about 4 days, it takes its place in the fruit. This takes place from then until October, when the harvest begins again.

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For a long time there have been two harvesting metho

Manual or picking, consists in passing between the plants and picking up one by one the cherries that have reached the point of maturation. Among the countries that use this method are Mexico, Central America, Kenya, among others.

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Mechanical or stripping, used in an important way in Brazil, collectors pull all cherries from the branch, regardless of the degree of maturation, and then separate the ripe ones from the others, not always efficiently.

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A good selection of the ripe fruits must be made to obtain a superior quality, because the mixture of fruits in different state of ripeness is avoided and consequently:

• Sour aromas and flavors due to the presence of dried black fruits.
• Ferments caused by the collection of overripe fruits.
• Astringency due to the presence of immature grains.
• Acrid flavors and strange aromas due to the collection of fruits perforated by insects.

Transformation of the grain that consists of peeling it and washing it when it is still wet. For this process there are two systems; the traditional benefit: it consists of a manual pulping machine and a fermentation tank making the process take approximately 12 hours and consuming 25 to 30 liters per one kilo of coffee.

Drying

This is the final step in which the coffee grower intervenes, and it can also be done in two ways, traditionally dried in an elva and parabolic drying. The main advantage of this system is that a grain of very good quality is obtained even at a low price since only the heat of the sun is used, but the disadvantage is that both methods can take from five to ten days since its harvest coincides with the rains.

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Mechanical drying is in a silo, it takes 24 hours and its fuel is the same coffee husk called cisco. The temperature should be 50 degrees constantly.

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Marketing and Industrialization

Threshing machine: it is used in cooperatives to separate the cisco from the almond.

Toaster: through high temperatures, coffee acquires the characteristics of color, smell and taste.

At the end of this process the coffee is ready for marketing through cooperatives.

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Final product a good cup of coffee

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