The Process has the following steps
Cleaning /Hulling
It is a process of removing sticks, pebbly materials, nails,
and miscellaneous debris that may have become mixed with the coffee during
drying.
Sorting
It is separating defective beans from sound
beans on the basis of color rather
than density or size. Color sorting is the trickiest and perhaps most important
of all the steps in sorting and cleaning. For most high-quality coffees color sorting is
done in the simplest possible way: by hand as Teams of workers pick discolored
and other defective beans from the sound beans.
The beans are then further subjected to a Variety
of sorting which focuses primarily on size,
density and color.
Mechanical shakers are used to sort by
density and an electric eye searches for defects; scanning for pits,
discolorations, broken edges and other malformations.
Polishing,
This
is done to improve the appearance of green coffee beans and eliminate a
byproduct of roasting called chaff. It is an optional process in which any
silver skin that remains on the beans after hulling is removed in a polishing
machine
Grading
It is the process of categorizing coffee beans by various
criteria such as the size of the bean,
- where and at what altitude it grows
- how it was prepared and picked, and
- how good it tastes (cup quality)
- The number of imperfections (broken,
under-ripe, or otherwise defective beans; pebbles; sticks; etc.) per sample.
Bagging
and weighing
After
cleaning the coffee is weighed and bagged using the standard Jute Bags in 30-60 kg amount in a clean
area ready for transport.
Storage
and warehouse/
The
company has own warehouse of various size
Transportation
The company uses own and outsourced transportations trucks