Ruta del Café – Makisapa

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INICIO – Ruta del Café

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CONOCERÁS

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En este primer espacio, inicia el recorrido de la ruta, donde el visitante conocerá las diversas variedades del café que se produce en el valle del Alto Mayo, región San Martín.

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En este primer espacio, inicia el recorrido de la ruta, donde el visitante conocerá las diversas variedades del café que se produce en el valle del Alto Mayo, región San Martín.

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El manejo post cosecha de café se conoce en la práctica como la etapa de beneficio, y consiste en un conjunto de operaciones por donde pasa el cerezo cosechado hasta convertirse mayormente en café pergamino.

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Consiste en separa la pulpa del grano del café, utilizando para ello una maquina despulpadora.

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Para retirar el mucílago, el grano pasa por un proceso de descomposición, utilizando tanques, tinas o cajones limpios. El tiempo de fermentación varía según la zona de producción, una forma práctica de saber que terminó es introduciendo un palo en la tina y verificando que éste sale limpio y queda además un hueco en la masa.

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Utilizando agua de buena calidad (limpia y sin olores) se lavará todo el mucílago desprendido durante la fermentación. Se realizarán tantas lavadas como sean necesarias, hasta que al tocar los granos se sientan ásperos y produzcan un sonido parecido al cascajeo.

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El proceso consiste en reducir la humedad de los granos de café hasta un 12%.

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En el caso del café lavado, consiste en el retiro del pergamino, convirtiéndolo en café oro o verde.

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Consiste en la eliminación de los granos con defectos (manchados, brocados, partidos, negros), la eliminación de otras materias, como palos, piedras, plásticos y la clasificación por tamaños

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El tueste del café es el tratamiento térmico al que se somete la semilla del cafeto para obtener balanceando el sabor, la acidez, y el cuerpo del café de acuerdo a la necesidad del tostador y al gusto del cliente. Identificamos 3 tuestes, claro, oscuro y medio.

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Consiste en separa la pulpa del grano del café, utilizando para ello una maquina despulpadora.

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El proceso consiste en reducir la humedad de los granos de café hasta un 12%.

En el caso del café lavado, consiste en el retiro del pergamino, convirtiéndolo en café oro o verde.

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Consiste en la eliminación de los granos con defectos (manchados, brocados, partidos, negros), la eliminación de otras materias, como palos, piedras, plásticos y la clasificación por tamaños

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