The method of coffee processing takes these steps below.
a) Enforcement of selective picking of only red ripe cherries, and extra sorting of the berries in order to have red ripe cherries.
Subjected to floatation to remove the defective cherries swhich float and the heavy ones which sink are the ones taken as the goods ones.
NOTE: Processing of the Floaters and the heavy ones is done separate.
Cherries are then spread dry on raised beds. For a better profile of intense fruitiness and a more sweeter cup, slow shade drying is recommended.
b) Under good weather, cherries can dry for as long as 30 days up to the Moisture content of 13.0% before they can be hulled.
c) This processing method gives Fair Average Quality (FAQ) after hulling and then graded into exportable grades of Screens 18, Sc 15 and Sc 12.
d) Rejects from this coffee are called Under grades and exported as Broken and Hand Picked (BHPs)
e) From this method of processing, the result is Arabica natural is exported as Dry Uganda Arabica (DRUGAR).
FULLY WASHED ROBUSTAS
The method of coffee processing takes these steps below;-
a) Enforcement of selective picking of only red ripe cherries, and extra sorting of the berries in order to have only red ripe cherries.
b) Subjected to floatation to remove the defective cherries which float and the heavy ones which sink are the ones taken as the good ones.
NOTE: Processing of the Floaters and the heavy ones is done separate. i.e the floaters are processed as naturals and the rest of the cherries that sink are processed as washes.
c) Cherries are then pulped to remove the red/outer skin and expose the muscillage of the coffee.
d) The wet parchment is then subjected to drying
e) This processing method gives Fair Average Quality (FAQ). However, it is not graded. In this form, it is ready for export.
