Services · Processing
Processing
Turning harvest into export grade – dedicated facilities, international standards, quality tested weekly.
Coffee Processing Steps
01
Cherry Reception
Sorting, floating, and initial quality check. Overripe, damaged, or foreign matter removed.
02
Washed Process
Depulping → fermentation (12–36 hours) → clean washing → sun-drying on raised beds.
03
Natural (Dry) Process
Full cherry sorted, sun-dried on mats for 15–20 days. Produces fruity, wine-forward profiles.
04
Milling & Grading
Screen graders (size 12–18 for Robusta, AA/AB/A for Arabica). Gravity separation and hand-sorting.
05
Moisture Control
Final moisture 11–12.5% for export. Tested with calibrated moisture meters at every stage.
06
Packaging
60 kg jute with GrainPro liner or 1,000 kg super sacks. Labelled with lot number and grade.
Vanilla Curing Process
01
Killing (Blanching)
Fresh green beans heated to stop vegetative growth and begin enzymatic reactions.
02
Sweating
Beans wrapped in blankets in warm conditions to promote moisture loss and vanillin development.
03
Sun Drying
3-month cycle of daily sun exposure and night wrapping. Solar-drying units reduce post-harvest losses by 25%.
04
Conditioning
Beans stored in closed boxes to mature aroma and develop characteristic vanilla scent.
05
Grading
Gourmet (15cm+, high vanillin) · Extraction (12–15 cm) · Splits. Measured and classified by hand.
06
Packaging
Vacuum-sealed foil bags (1 kg, 2 kg, 5 kg) packed inside cartons. Stored in climate-controlled warehouse.
🔬
Our Quality Lab
Every week, we conduct SCA-protocol cupping for coffee and HPLC vanillin testing for vanilla – side by side. This dual quality assurance ensures every batch meets the specification you ordered, before it leaves our facility.