To keep stones from getting into the machinery the coffee fruit is first shoveled into a tank of water. The stones sink and leaves float, while just the coffee is siphoned from the middle of the tank through a plastic pipe and to an auger that transports the fruit to the depulper where the peel is removed. The red peel, called broza in Spanish, is carried out to the compost pile by another auger. The depulped coffee beans continue through a pipe and into the next machine--a washing machine. Previous | Beginning | Next