Page 22 - APPD_Something's_Brewing_May_June'24(5Jun24)

Sustainability
Cafeology
Coffee Farming
Once dry milling ceases, the coffee is
prepared for exportation around the
world (usually in shipping containers) to
end up in roasteries where the raw
coffee is roasted, packed, and sent to
cafes or homes for brewing, drinking,
and enjoying.

In Roberto’s case, his operation covers
growing and harvesting as well as wet
milling. His dried coffee is then sent to
Coricafé who deal with dry milling and
exportation. Having the wet mill
facilities allows Roberto a lot more
control over his final product.

Additionally, it means that his costs are
reduced since he does not need to pay
someone else to dry his coffee for him
(usually), and he can also rent his wet
milling facilities to other farmers if they
lack facilities/drying capacity.

Naturally, the four parts mentioned
above are a massive simplification of
the entire process. Each part is as
intricate as the next and, will be broken
down in chronological order and Sacks being moved and stored
explained in further detail on the in preperation to being loaded
following pages. into containers

MAY/JUNE. 2024 | ISSUE 36

Roberto pictured with his
coffee resting in parchment,
sealed in reused hessian sacks

www.beveragestandardsassociation.co.uk