The first thing that is required at the end of the day when all the workers have ceased picking is to weigh the kostales, or bags. Each bag of cherries then proceeds to be dumped into a large metal hopper and piped to a machine that pulps the cherries[Made in Columbia, belt driven by a 5 horse power Brigs and Stratton]. After they are pulped, the cherry skin and bean are pushed along a water channel where the bean is separated from the skin and then pushed into a large fermenting tank.
Weighing the days Cherry.
More weighing.
Cherry Hopper.
Cherry hopper to pulper.
Pulper with motor.
Keeping the pulper from jamming.
Upclose of the pulper.
Cherries and beans being seperated and floated to fermentation tank.
Channel to tank.
Beans in tank.
Water drained and fermentation started.
hey guys. sorry i hardly ever comment…it’s not like i don’t miss you. i (like everyone else, i’m sure) can’t wait to have you back in the states. i’ll most likely be making a south-bound trip sometime in the spring to see you guys since we didn’t get to hook up at christmas…unfortunately the only thing i can afford to get for you is my coffee mark out from starbucks…and i doubt you’d want that. anyway, i’ll see you guys soon.