Cultivo Artesanal de Café por una Familia del Campo Colombiana Juan Gonzalo Angel

Twitter @juangangel Coffee is generally grown on family-type plantations, with an area of ​​less than 10 hectares. Although large plantations also exist, in most cases, coffee is grown by small farmers in an almost artisanal manner. Both cultivation and harvesting are done by hand, and therefore coffee production represents a significant source of employment for millions of people around the world. Regarding the harvest, the Arabica coffee tree flowers and then takes between six and eight months for its fruits to ripen. The Robusta coffee tree takes between nine and eleven months for its berries to ripen. This is when the coffee harvest begins, which can be done by picking or through another method, destemming: Harvesting: In this case, the coffee cherries are picked manually. What distinguishes this harvesting method is that the pickers only pick the cherries that are ripe. They must work for days on the same plants to remove the cherries as they ripen. For this reason, it is a costly harvesting system, although the resulting coffee is of high quality. Destemming: This harvesting technique allows the coffee cherries to be obtained by scraping the branches of the plant. This way, cherries of all types, at different stages of ripeness, are quickly harvested. For this reason, the coffee obtained in this way tends to be more acidic, since there are also less ripe seeds among the ripe seeds. Destemming can be done manually or mechanically. http://www.the-coffee.com/proceso-ela... Juan Gonzalo Angel www.tvagro.tv