Afterwards, the collection process begins, an arduous task that usually lasts for a year while a coffee tree is expected to produce enough grains to begin harvesting, according to data from the National Federation of Coffee Growers.
In Colombia, to produce a pound of roasted coffee of 500 grams, at least 1,900 cherries or coffee fruits are required to be harvested at optimum maturity.
Once the harvesting process has been completed, the second phase, called the post-harvest phase, is carried out, a stage in which the pulping, washing and drying of the red coffee beans is included, this being an arduous and excessively laborious task.
Once finished, the result is parchment coffee, which in most cases is sold by the peasant population to the large producers of the country.
This being the case, the third phase of the process is the threshing of dry parchment grain to later remove the yellow layer that covers it, and once this process is finished, obtain the green coffee in almonds.
This process continues with the removal of the parchment in the threshers to then select and classify the grain in a comprehensive manner, taking into account variables such as weight, color, physical appearance and defects.
One of the aspects to keep in mind is that this procedure is carried out because the almond coffee is the input for the subsequent elaboration of roasted coffee, soluble coffee and different coffee extracts.
Although in many countries of the world the process of elaboration of export coffee culminates in this stage, finally the seal of quality of Colombian coffee is based on the initiative of different standards that this coffee must pass for its commercialization.
In this way, the highest quality parameter of Colombian coffee is that processed green coffee can not be exported before going through different points of analysis of sensory quality, granulometry and humidity according to the national regulation of coffee exports.
