Processing & Quality Control
From the moment coffee cherries leave the farm to the time they’re ready for export, every step of processing is carefully monitored. This ensures that our Arabica and Robusta beans consistently meet international standards, delivering great flavor and aroma for buyers.
Coffee Washing Stations
Our CPU coffee starts at central washing stations, where cherries are carefully sorted and pulped. This step removes defective cherries and ensures only ripe beans proceed to the next stage, forming the foundation for a clean, vibrant flavor profile.
Dry Mills & Hulling
Once harvested, the wet parchment is first taken to our Mbinga drying facility, then transported to dry mills for hulling and precise sorting at Morogoro. At this stage, defective beans are carefully removed, and the remaining beans are graded by size and density. Proper milling ensures that the beans’ quality, flavor, and consistency are fully preserved. We also use digital moisture meters to guarantee that every batch is dried to international standards before packing and shipping.
Cupping & Quality Checks
Before export, each batch undergoes professional cupping and sensory evaluation. This step confirms the coffee’s flavor, body, acidity, and aroma, guaranteeing that only the best beans reach our buyers