PROCESSING OF COFFEE

The company have the coffee roaster located in Mbinga districts with highly qualified staffs to take care of your coffee at this critical stage which determines the quality of coffee. To be prisize the company use a highly tech equipment to make sure the customer needs are meat at best level.

The packages we use also to pack roasted coffee are of best quality to ensure the coffee store its freshness for atleast a year once it has been opened for use. The packages for beans cames with the valve which help to regulate the moisture level to keep the beans fresh. They also have zip which stores aroma once it has been opened for use.

Here is the process:

• Receiving parchment coffee from our Farms or from Farmers association or auction.
• Measuring Moisture contents ; Range (Parchment 9% - 11.5%)
• Grading into two grades (P1&PII)
• Milling

For clean coffee
Moisture content of Green Beans (12.5% - 13.0%)
Grading (PB, AA, A, B)

• Before roasting – Hand sorting of defects ( Infected/damaged/ Black beans, stinkers)
• Roasting – Two kind of roast (i. Medium roast and Heavy roast (Black/Dark roast)
• Packaging – Two kind a) Packaging of roasted beans b) Packaging of Grounded

NB Packaging Materials – Tins and Suctites
The backages size range from 50g, 250g, 400g and 750g.