Coffee Pulping Machine at HuyEco Coffee & Culture | The First Step in Coffee Processing

Friday - 24/04/2026 05:51
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With 1‑ton/hour capacity, it transforms ripe cherries into beans for Honey and Washed processing. Visitors can witness the first step of coffee’s journey and learn how cascara and compost close the loop of sustainability.

Coffee Pulping Machine at HuyEco Coffee & Culture | The First Step in Coffee Processing

Coffee pulping machine at HuyEco Coffee & Culture — 1 ton per hour capacity, used for Honey and Washed processing. Visitors can watch the first step of coffee’s journey, as red cherries are transformed into beans.

Bản dịch tiếng Việt tại: Máy bóc vỏ cà phê tươi tại HuyEco Coffee & Culture | Bước khởi đầu trong hành trình cà phê | HuyEco.vn

From Cherry to Bean

At HuyEco Coffee & Culture in Da Lat, visitors can witness the transformation of fresh coffee cherries into beans. Our pulping machine, originally designed for manual operation, has been upgraded with a motor to increase capacity and save time. Today, it can process up to 1 ton of cherries per hour, making it both efficient and educational for our eco‑tour.

Coffee pulping machine at HuyEco Coffee & Culture after operation, displaying fresh coffee beans alongside red cherries — *Coffee pulping machine at HuyEco Coffee & Culture — revealing beans from ripe cherries, the first step in Honey and Washed processing.*

Structure of the coffee pulping machine at HuyEco Coffee & Culture, featuring input hopper, rotating shaft to remove mucilage, cam wheel, and electric motor. — *Inside the coffee pulping machine at HuyEco Coffee & Culture — hopper feeds cherries, rotating shaft strips mucilage, and an electric motor drives the cam to release beans at the front*

How It Works

The machine removes the red skin and mucilage from the coffee cherry.
Depending on the processing method, the beans follow different paths:
- Honey (Semi‑wash): beans are dried with the sticky mucilage still attached, preserving natural sweetness.

Washed: beans are fermented in water to remove the mucilage, resulting in a clean, bright flavor.

Coffee beans after pulping at HuyEco Coffee & Culture — separated from cherries but still covered in honey‑like mucilage, the hallmark of Honey processing

Sustainability and By‑Products

The outer skin and pulp are never wasted. At HuyEco, they are:

Turned into Cascara tea when time allows, offering visitors a unique taste of coffee cherry infusion.
Composted to enrich our farm soil and support organic cultivation.

Next Steps in the Journey

After pulping and drying (for Honey) or fermentation (for Washed), the beans move on to the dry hulling machine, where the parchment layer is removed. This completes the transition from cherry to green bean, ready for roasting.

Freshly pulped coffee beans at HuyEco Coffee & Culture, high in moisture and coated with mucilage, requiring drying on raised beds or mechanical dryers. — *After pulping at HuyEco Coffee & Culture, beans remain fresh and moist — they must be dried on raised beds under sunlight or with mechanical dryers to prevent excess humidity and preserve quality.*

Experience It Yourself

During our Coffee Tour, guests can see the pulping machine in action, feed cherries into the system, and watch the beans emerge. It’s a hands‑on, memorable moment that connects you directly to the farmers’ work and the journey from farm to cup.

👉 Book your eco‑tour at HuyEco Coffee & Culture to experience the pulping process and discover the full story of coffee in Da Lat.

📍 Visit HuyEco Coffee & Culture

Address: HuyEco Coffee & Culture, Alley 29, 3/4 Street, Ward 3, Da Lat, Vietnam (link Google Map)
🕒 Open daily: 8:00 AM – 6:00 PM
🌐 Book a Coffee Tour: huyeco.vn/coffee-tour
📦 Order Our Coffee
📹 YouTube: HuyEco Coffee & Culture
🚐 Parking available for 16-seat vehicles (please contact in advance)
💳 Payment: cash, local bank transfer, PayPal, Wise

All articles, images and videos in this article are copyrighted by HuyEcovn, please do not use for other purposes.
In case you want to use the materials for non-profit community purposes, please contact the author at email address: huyeco1125@gmail.com
Sincerely

HuyEco - Coffee & Culture