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Pinhalense presents new preparation process.

Pinhalense S.A. Maquinas Agricolas demonstrated their new system of coffee preparation at their headquarters in Pinhal last December. The presentatin was launched as "A System of Preparing Quality Coffee for the Small Producter" and was attended by coffee growers from all over Brazil, as well as from other producing countries and also representatives from various importing countries.

The new system for the small grower to produce quality coffees consists of a group of relatively low-cost machines and techniques that allows the small grower to produce high quality coffees at competitive prices.

The process produces what is referred to as "semi-dry" coffee. The normal process to produce "natural Brazils" (dry method) is that after strip picking, the pulp is not removed, but dried with the beans. To obtain "washed Brazils" (wet method), after picking and separation of the red, ripe cherries, the pulp and mucilage are removed and the parchment is drifted without the mucilage. The process to produce "semi-dry" coffee consists of the removal of the pulp without the removal of the mucilage. The "greens" (immatures) are separated and only the red, ripe cherries have the pulp removed. The mucilage stays with the parchment before, during, and after drying.

The "semi-dry" process is composed of the following steps:

1. The crop is strip-picked (dry, green, and ripe cherries are harvested simultaneously).

2. In a "Coffee Washer" (Model LSC-2), the floats (dry beans) are separated from the ripe and immature (green) cherries.

3. The ripe and greens are then passed through a "Cherry De-Husking" machine (Model DC-1) which separates the greens and simultaneously removes the pulp from the ripe cherries.

4. The floats (dry beans) and immatures (greens) and semi-dried beans (de-husked cherries) are then dried separately either naturally or by rotary drying machines.

The advantages of the "semi-dry" method is an improvement in the quality in the greater portion of the volume harvested. The "de-husked cherry" portion is free of any defects (black and greens) that may appear in the "floats" and "immatures". These latter portions are also dried and treated separately to improve their quality which would not be the case if all portions of the harvest were prepared together.

There is also an advantage in the reduction of energy and time in the drying of the "de-husked cherry". The pulp, which represents 40% of the volume to be dried, has been removed and only the bean, parchment, and mucilage remain to be dried.

Another big advantage which has been confirmed by extended tests by Pinhalense and private technicians, is that the "semi-dry" process has proven to better the drink qualities of coffees produced in regions where, due to soil and climate conditions, normally produce "rioy" drinking qualities. This is believed due to the fact that the immediate removal of the pulp after picking eliminates the possibility of fermentation before and after drying.

The "semi-dry" process, which was developed over recent years by the research and technicians of Pinhalense Marquinas Agricolas S.A., has already proven to be a success with many growers and cooperatives who have adopted and installed the system with consequent very positive results for their coffees in the market place.
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Title Annotation:Pinhalense S.A. Maquinas Agricolas
Author:Jones, Harry C.
Publication:Tea & Coffee Trade Journal
Date:Mar 1, 1993
Words:526
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