The wet mill below is about to undergo expansion; thus the rubble, bottom left. The coffee cherries go down the white pipe to the blue depulper and demucilager below. These take off all the fruit from the coffee bean. The beans are then very meticulously mechanically dried, in the structure at right, stopping at night, to allow the moisture in the beans to even out before resuming in the morning. John says that each variety of coffee has a separate drying profile.
A coffee tree nursery is directly below, with glass roofs. Just to the right are three long pens where the spent coffee cherry is turned to mulch, using California red worms http://www.vermiculturemanual.com/en/manual/concepts.html.) A small concrete patio is used for limited sun-drying of beans.
The beans, once dried, are stored in a heavily insulated warehouse to keep bean moisture a s stable as possiblke over the months of storage.
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