Coffee Processing

We normally use wet processing method in our coffee processing.
Cherries are sorted immediately when reach to the washing station by manual selection and densimetric selection using clean river water which is the most preferably to wash coffee beans in order to avoid contamination of undesirable odours which immense the quality of coffee.
The sorted cherries are then pulped to remove the pulp and transported to the the fermentation tanks through the channels.
The fermentation process takes about 14-19hrs for coffee to break down the mucilage layer in to non sticky substances which are therefore washed off with clean river water and this is done for at least 5 to 6 times to ensure the complete removal of mucilage and the acids from sugar that would otherwise lower the fermentation rate.
Coffee beans are soaked for about 24 to 48 hours and washed to remove any dirty or mucilage remaining on the coffee beans.

The beans are then pre-dried to ensure the removal of the surface moisture and water between the parchment and the bean and this is done for 2 to 3 days depending on the quality of the parchment coffee to be dried and it is done under the shadow to avoid the contact of the sun and the coffee which can affect the green coffee.

Coffee beans are dried for the second time on the raised tables away from the soil to prevent the soil to be contaminated and this is maintained in a clean condition and it is done rapidly to avoid bacterial growth that would encourage rotting, taints and moulds which can lower the quality of coffee. This second drying phase involves sun drying practice to ensure the moisture content ideal for milling, storage and roasting and it is done for about 7 to 10 days and coffee must be dried from 55 to 10.5% of moisture content

Coffee beans are then packed in polyethylene paper bags or sacks for being stored in the safe room waiting for further production processing. The storage room is well ventilated; it is away from chemicals, oils and any other contaminants that can affect the quality of coffee and should not exceed 6 months to ensure the quality of coffee.

From the storage coffee beans are deparched to remove the skin to the parchment coffee in order to obtain green coffee beans that are then winnowed to remove the dusty of the parch and remain with green coffee and then graded by the machine to obtain 3 different grades which are then sorted manually by experienced women removing coffee defected in the machine and obtain product:
  -Quality A1 for the export
  -Quality A2 for the coffee production
  -Quality A3 (Triage) for the local market