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.
b) Subjected to floatation to remove the defective cherries which 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.
c) Cherries are then spread dry on raised beds. Can be African or Indian raised beds considering the option. For a better profile of intense fruitiness and a more sweeter cup, slow shade drying is recommended.
d) 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.
e) From this method of processing, the result is Arabica natural is exported as Dry Uganda Arabica (DRUGAR).
FULLY WAHSED ARABICAS
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.
b) Subjected to floatation to remove the defective cherries which 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. 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) Cherries are stored in fermentation tanks to allow bacteria reaction on the muscillage for easy removal. Fermentation takes 14 – 36 Hrs.
e) The fermented muscilage is then washed thoroughly in clean water for until the parchment is clean.
f) The parchment is then spread dry on raised beds, spread and changed regularly
g) This processing method gives a Fair Average Quality (FAQ) after hulling
NOTE: FAQ from the Elgon region is graded in exportable grades of BUG AA, A, AB and PB where as FAQ from other Arabica producing areas is exported as Washed Uganda Arabica (WUGAR)
