Kokoda Coffee

Hulling is the first stage in the drying process. The coffee parchment at this stage has between 9 to 11% moisture content. The coffee bean is still covered by the now harden parchment skin. The parchment skin is very brittle and must be removed to expose the coffee bean, now called green bean, inside.

A handful of dry parchment ready for hulling

The parchment is fed into a machine called a huller which hulls the coffee. Yes, that's why the process is called Hulling - the coffee industry comes up with very insightful names.  Hulling the coffee removes the parchment's brittle skin by forcing the parchment to rub against each other. The rubbing causes the skin to break away from the bean inside.  An exhaust system removes the parchment skin, leaving the green bean coffee. The green bean is now polished to remove the "silver" skin, after which it's ready to be graded.

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