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You can peel the skin off coffee and separate some of the unripe green on ine step, or in multiple stages. Most mills use a Peeler, then a Criba to separate the slimy mucilage-covered seed from the pulp. Pinhalense makes a machine that pushes ripe cherry through a perforated drum, whereas the green cherry cannot pass through (green cherry is hard and the skin won't separate from the seed without a lot of effort).