The diagram illustrates the dry method in which coffee is sometimes produced. Overall, the production process consists of 12 main steps, starting with the classification of beans and culminating in the packaging and marketing of the final coffee product for sale.
The first step of the process is the categorization of harvested beans. Farmers sort the beans cautiously by hand to eliminate unqualified ones and guarantee the required quality standards are fulfilled. The sorted beans are then cleaned, using a sieve, to remove all dirt and impurities, and prepared for the next important stage of the dry method. The drying process takes place over an extensive period, lasting nearly one month. During this time, the beans are placed outside where the sun helps them to dry out to a certain degree and reach a desired status. The beans are, subsequently, raked and turned, and put into a silo before being delivered to the mill by a truck.
In the succeeding stage of the production, farmers remove the covering of the coffee beans by applying force to a huller to help separate the beans’ outer layer. Afterwards, the hulled beans undergo the grading process, where a filter is employed to continue separating the remaining coverings from their inner part. Following this, the coffee is bagged and introduced to the market for sale, after which the purchased coffee is roasted at a high temperature for a specified period, making it ready to be packed and used by consumers.