Cleaning of the honey water from the wet processing of coffee using natural organic polymers

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Resumen

The wet processing of coffee generates a liquid residue called honey water, which has become a latent problem to be solved for coffee organizations in Peru with a view to sustainable coffee growing and for a production that targets special markets. The objective of this work was to develop a protocol for the treatment of honey water from the wet processing of coffee through the use of organic natural polymers, preparing polymer broths which were applied to the honey water. Two more effective polymers were selected in cleaning honey water, one with an anionic charge and the other with a cationic charge. We worked with three small wet-processing plants of coffee producers of the Valles del Café Agrarian Cooperative where important results were obtained in terms of the reduction of at least 8 to 10 indicators, of 15 physicochemical and microbiological indicators analyzed, thus exceeding the Limits Maximum Permissible of several indicators of the Peruvian norm in terms of water for irrigation level three.

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Palabras clave

turbiditywaterwastecontaminationcoffeeturbidezaguaresiduoscontaminacióncafé