Mechanical Grading of Arabica Coffee on Estates

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Date
1967
Authors
Ghosh, B.N.
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Abstract
The grading of Ara:bica coffee, as carried out in an estate factory in the post-fermentation washing channel, is based on the size and density of the beans at the wet parchment stage, in contrast wi,th the further grading that is done at the coffee curing mills during hulling and cleaning of the dry parchment coffee. At the estate, the output is usually divided into three grades, which are then treated separately by the mills, a typical percentage of the three grades being as follows:- Grade i-firsts or heavy Grade 2-seconds Grade 3-lights or floats Percent 65 17 18
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East African Agricultural and Forestry Journal, XXXII (3), pp. 269-273
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