(Thanks to my friend Salted Fish for the encouragement)

In the morning's work, Liu Wenrui did not follow one to the end. Promise them a free meal at noon, and you'll have to do it.

You must not do anything that goes back on your word. This kind of thing will ruin people's character.

Actually, I didn't do anything, just a dish, beef stewed potatoes, and a little more beef. And now the bucket of beef stew is also the largest one he bought from the supermarket.

It used to be all small barrels, and I had to stew two or three buckets to eat, but that didn't work. Where is there so much time, time is precious now.

After a little thought, he made another bucket of egg drop soup. The temperature in the morning was already very high, and they were all sweating a lot, and they had to be hydrated as well.

In China, beef stew with potatoes is a very good dish. Even though the beef is cheap here, it is a hearty lunch for these people.

When eating, he didn't come to Liu Wenrui's house to eat, but a group of people gathered outside and ate happily.

In fact, this made Lao Liu's heart feel a little lost, knowing that they were afraid that the soles of their feet would be too dirty and their floors would be dirty.

Again, he is not a real rich man or philanthropist, but he has good thoughts in his heart. Seeing such a scene, my heart will also be touched.

Salaries can only be like this, otherwise even if they are given an extra ten shillings, it will destroy the balance of the local employment economy, which will be hated.

Even the free lunch at noon had to be handled in a low-key manner. No matter what, if you don't follow the crowd, you're a heretic.

The free lunch at noon made these people very satisfied. After the meal, they expressed their highest gratitude to Comrade Lao Liu, and made Lao Liu a little embarrassed.

People's hearts are long, and there will be rewards for paying.

At noon, the men rested for a while in the shade outside, and then they picked them with their bags. It's only a little past one o'clock in the afternoon, and their normal working hours don't start until about three o'clock in the afternoon.

Because of the efforts of these people, it was not yet three o'clock, and today's picking work was all completed. This is also the result of a combination of factors.

The number of coffee trees here is not very large, and there are more workers recruited, and the afternoon work is advanced again, which is why the current results are so good.

Just because you've picked the cherry coffee doesn't mean it's over. There are many subsequent processes, and each step is important.

The first process is to screen again. It is necessary to pick out those who are not up to maturity, and this work can only be done by hand.

Workers lined up in two rows next to the long tracks, and Masika poured cherry coffee onto the tracks. As the berries are fed into the machine, workers are able to sort out the cherry coffees that are not up to standard in weight and ripeness.

And this machine that is working hard is the second process, undressing the cherry coffee.

This is also an important process, although it is done by a machine, it is also an essential step.

After the sorted cherry berries are fed into the machine, the undressed cherry coffee is split in two, and the beans wrapped in a pectin layer are driven by the water flow to a large pool for the first washing and fermentation.

This process is the third and longest process in the processing of coffee berries.

In Masica's presentation, there will be two fermentation processes. The first fermentation lasts between 12 and 24 hours, and the time required for the first fermentation is judged according to the fermentation effect. After the first fermentation, 80%-90% of the pectin layer can be removed before the second fermentation is carried out.

The general washing method of fermentation is in place at one time, and the pectin layer is completely removed. Kenya has undergone secondary fermentation, which is cumbersome and time-consuming, but there are many benefits to it. It can reduce the odor generated during fermentation and improve the quality and aroma of coffee beans.

The fourth process at the end of fermentation, although it is not visible today. But in Masika's description, Liu Wenrui also had some expectations. That is to give these coffee beans a happy bath, and by the way, divide into levels.

The same washing method is used, after washing, those impurities in the pectin layer will be washed away. Each coffee bean will become clean and refreshing.

And in the process of washing, those who do not meet the weight standard will naturally be taken away. This is also grading, and the rest are good comrades.

In Kenya, the price of coffee beans is related to the level of the bean. Especially for Liu Wenrui's coffee garden, those buyers have no interest in him here, so they can only send it to the auction house.

In Kenya, coffee beans are graded according to their size, weight, and firmness. Each grade, that price varies greatly.

When you get to the auction house, there are only numbers and grades, and whatever price is auctioned, it is what the price is. So it's also crucial to grade at home, at least to get a general idea of how profitable your beans are.

Don't look at the tedious processing, this is not the last process. The last process, compared to the previous ones, is very simple, which is drying.

It's not just about putting these coffee beans on the shelf and basking in the sun, but also about manual screening. Some coffee beans that have been broken or congenitally deficient in the previous process have to be sorted.

At this level, a batch will also be eliminated. The process is not completed until the moisture content of the beans has dropped to 12%, and the beans are bagged for the Kenya Coffee Board, or CBK, to come to the door.

This made Lao Liu very emotional, it was very simple when drinking coffee. But this whole process is a big project. Any mistake in this step will affect the quality of the coffee beans, which will naturally affect the price.

Today, just listening to Masika talk about the next process, he felt that his head was big. No wonder Franklin left with his daughter-in-law without waiting for the harvest, and the workers in the back also need to deal with it.

And judging from today's picking results, this batch of coffee beans is indeed very poor, which is the result of not yielding and quality.

At this time, Liu Wenrui saw workers carrying buckets to water the peels and pulp of the cleaned coffee berries to the geography of the coffee planting area.

"Boss, these peels and pulp are able to provide some nutrients to the coffee tree. Masika said.

"But I think we should put more fertilizer after this harvest. Maybe in the next big harvest season, these coffee trees will surprise us. ”

Liu Wenrui smiled and nodded, "You can count these and see how much you need, and then I'll go and procure." ”

Looking at the coffee beans in the fermentation tank, he is still in a good mood, which can be regarded as the joy of harvest.