COFFEE DRYING
After the harvest, the drying or benefiting of the coffee continues, which consists of a series of steps or processing stages to which the coffee is subjected to remove or eliminate all its layers or covers in the most efficient way, without affecting its quality. and its performance.
The members of Alto Cajamarca use two methods: Wet Mill (or washed) and Dry Process (or natural).
In the dry or natural process, the beans are dried inside the cherry trees, without removing the shell. They are then spread out on African beds (raised trays) turning regularly so they can ferment evenly. During the night they are covered so that they do not absorb night humidity. Its humidity index should reach 10 - 12%. This process has become popular because it uses less water, energy, and investment in materials.
On the other hand, in the wet or washed processing method, the pulp and mucilage of the coffee does come off, since the cherry trees are subjected to a pulper and fermentation tanks. The process begins by introducing the cherry trees into a water tank that allows the ripe ones to be separated from the immature ones and debris (peels, leaves, branches, etc.) since the mature cherry trees, being heavier, will go to the bottom and the rest, will float.
After the harvest and other processes such as pulping, fermentation and/or washing, the coffees will go to the African beds, where they will be dried very carefully, taking into account certain factors such as temperature, ventilation, humidity and time. In addition, every so often it is removed for uniform drying and to avoid fungus or over fermentation.
In all processes, drying is carried out under care of temperature, ventilation, humidity and time, until the humidity of the coffee bean reaches between 10 and 12%.
En Alto Cajamarca, somos expertos en la producción y distribución de café tostado en grano de alta calidad, diseñado específicamente para satisfacer las necesidades de mayoristas y empresas del sector del café. Sabemos lo importante que es ofrecer un producto consistente, fresco y con un sabor excepcional. Es por eso que trabajamos con un proceso de tostado artesanal que garantiza un café de calidad premium en cada lote producido.
Café Tostado en Grano al por mayor y menor
Sabemos que la calidad y el precio competitivo son clave para tu negocio. En Alto Cajamarca, te ofrecemos café tostado en grano de alta gama, para que puedas ofrecer a tus clientes lo mejor en cada taza. Ya sea para una cadena de cafeterías, una tienda de café o distribuyas a minoristas, somos tu socio ideal para asegurar que siempre tengas a disposición el mejor café tostado del Perú.
¿Por qué elegirnos como tu proveedor de café tostado en grano?
Calidad Consistente
Nuestros granos de café provienen de las mejores fincas del Perú, y nuestro proceso de tostado garantiza que cada lote cumpla con altos estándares de calidad.
Precios Competitivos
Sabemos que, como mayorista, necesitas obtener los mejores precios sin comprometer la calidad.Por eso, te ofrecemos tarifas competitivas.
Tostado Artesanal Personalizado
Adaptamos el proceso de tostado según las necesidades de tu mercado. Si buscas perfiles de sabor específicos o una mezcla exclusiva, podemos personalizar el café para tu negocio.
Suministro Constante y Escalable
Nos aseguramos de que siempre tengas acceso al café que necesitas, con la capacidad de incrementar pedidos a medida que tu negocio crece.
Asesoría Personalizada
Contamos con un equipo experto que puede asesorarte en la elección de variedades, mezclas y perfiles de sabor para ofrecer lo mejor a tus clientes.
Presentaciones de Café Tostado
Cherry drying methods influence the aroma profile of coffee
Selection of ripe or immature cherry trees prior to pulping and drying.
Coffee drying
How important is drying in the coffee process?
The quality result of the coffee depends on the care of each one of the actors in the value chain, from the soil, the plants, the harvest, the fermentation and the drying, and we can say that if this stage is not carried out with the care necessary, a good coffee will not be obtained despite having satisfactorily achieved the previous stages.
Although it is true that in the drying stage the objective is to reduce the humidity to 11%, what happens in the coffee beans is a physical and chemical change, since when they are dried at very high temperatures they can alter the correct process of the coffee, which is reflected in the activity of the water, preventing it from being stable in profile, in addition to having a short life time. On the other hand, if the drying is too slow, fungus and mold can be generated, which will cause the coffee to have defects. For this reason, our Alto Cajamarca Coffee Growers are trained to dry coffee in a range of 20 to 30 days, which allows them to maintain its quality.
We also inform about these methods on the label of our roasted coffee packages. As consumers, this information will be useful for us to know in general terms the difference between the two processes: in the washed method, the coffee has clean flavors and less body, and in the natural method, the coffee is more fruity and with more body.
Compra Café Tostado al por Mayor
Si estás buscando un proveedor de café tostado en grano de alta calidad, en Alto Cajamarca tenemos lo que necesitas. Ya sea para realizar un pedido pequeño para probar nuestra calidad o un pedido grande para abastecer tu negocio, siempre nos aseguramos de que recibas el mejor producto, con un servicio excepcional y al mejor precio del mercado.