Gelan Abaya Washing Station and Coffee Processing ‎
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The Gelan Abaya Washing Station serves as a central hub for the post-harvest processing of coffee from this origin. The facility features 10 standardized fermentation tanks and over 215 raised drying beds. Each bed is assigned a unique identification code, allowing for the tracking of the location and status of specific coffee batches throughout the processing stages. ‎
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Processing Stages ‎
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The process begins with the hand-picking of ripe red coffee cherries. Upon arrival at the station, the cherries are sorted to ensure only those at the optimal stage of ripeness are selected. This ensures uniformity in the raw material and establishes the necessary conditions for controlled fermentation. ‎
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Following sorting, the cherries undergo depulping—a mechanical process that removes the outer skin and the bulk of the fruit pulp. The coffee beans remain encased in their parchment layer, which is covered by a sticky, gelatinous substance known as mucilage—a layer rich in sugars and pectins. ‎
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Next, the beans undergo natural fermentation in specialized tanks. Through the action of natural microflora and enzymatic processes, the mucilage gradually breaks down and loses its viscosity. The duration of this stage is determined by the condition of the mucilage layer and the beans' readiness for washing. It is crucial to conclude the fermentation at the precise moment to prevent the onset of undesirable microbiological processes. ‎
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After fermentation, the beans are thoroughly washed with clean water to remove any remaining mucilage. A distinctive feature of the Gelan Abaya processing method is an additional soaking stage: the washed coffee is submerged in clean water before being moved to the drying beds. Drying and Preparation for Export ‎
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Washed coffee is spread in a thin layer on raised drying beds. Air circulating above and below the beans allows moisture to evaporate gradually. The coffee is turned regularly to ensure even drying; in the event of adverse weather, it is protected from precipitation and re-moistening. ‎
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According to the processing station’s records, drying continues until the moisture content reaches approximately 11.5%. Afterward, the parchment-covered beans are moved to a warehouse for temporary storage. ‎
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The next stage is dry processing, or "hulling," during which the parchment layer is mechanically removed. The resulting green coffee beans undergo cleaning, sizing, and sorting before being packed for export. ‎
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