Page 61 - APPD_Something's_Brewing_Sept_Oct'24(18Sept24)

Sustainability

After resting in parchment for 1-2 months, Cafeology
Dry milling
the coffee is ready to be dry-milled. The 45 kg
sacks from Roberto are checked for stones with a plastic grainpro for
before being loaded into a machine called a freshness, which then travels
huller. The huller will use friction to abrade along a conveyor belt that sews
the parchment (and any dried pulp/mucilage the sack shut.
too if the coffee is natural, honey, or juicy Before filling, the sacks are
processed) until the coffee bean is ejected printed in-house using
with only the silver skin remaining. vegetable-based food-safe ink

Finally, only after hulling does the coffee now atop templates and can be

resemble how roasters see it (we refer to it as printed in full colour. The
“green coffee” due to its greenish colour). templates include numbers for
Now hulled, the coffee needs sorting. The identifying the coffee inside
coffee will pass through: sieves that sort the with codes for country of
coffee by size, along a vibrating plate that origin, producer, exporter, and
sorts the coffee by density, and through a batch number. However,
spectrometer that looks at each individual templates can also be
bean to sort them by colour. customised with graphics and
designs so companies can
personalise their sacks (with
company logos).

The coffee is now fully
processed, graded, and
packaged in hessian sacks
ready for the final leg of its
journey within Costa Rica
exportation.
Reviewing the Coricafé bean defects SEPTEMBER/OCTOBER. 2024 | ISSUE 38

The different sizes, densities, and colours are
separated and defects are removed.

Once sorting is complete, the coffee is loaded
into large silos that dispense a precise weight
(69 kg) into a natural fibre hessian sack, lined

www.beveragestandardsassociation.co.uk