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Our mill was designed by Mr. Obden Bosh in Guatemala and manufactured by Industrias San Carlos. As far as our knowledge this was finance by a US AID Program. It is a mill design to work without water. The water is used only to push the coffee beans though the system. After the ripe coffee beans, have been picked up by the workers, collected by a dump truck, and taken to a receiving. Here the water pushes the beans though the tank into the filter (to remove any stone or debris), now this water will be piped aside and used again at the end of the mill to push the coffee after the pulp has been removed. The pulp is collected by a transporter and taken apart where another dump truck is waiting for it and takes the pulp to its place to be used after for recycling. The coffee goes from the tank to the filter, then to the depulping machines to separate the bean from the pulp, and now it will be taken on a canal, pushed with water to a classifier (called a "criba) that will separate first quality from seconds. At the end the coffee is taken to a concrete fermentation tank were it will stay for about 12 to 36 hours, depending on the temperature. Originally this work was done all with water, meaning that water was used to go through the depulping machine, therefore contaminating more the water, then it also when on the fermentation tanks as well as receiving tanks. We used 40 times more water than now. We are very happy with this system and proud to use it. Selva Negra Estate is not only a coffee plantation. It is also a flower producer, for local consumption, a Mountain Resort Hotel and cattle ranch. For the use of the Hotel, the farm started several other projects
that gave the farm the opportunity of using its by products for
ecological purposes. |
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