Processing and loading

The first step is called grading, where the beans are separated and graded according to its size, in traditional grading sieves 14, 15, 16, 17, 18 and Mocha.

In this process, electronic machinery separates coffee beans by color (green, black, foxy or brown), and also healthy from flawed ones.

Next, mechanical equipment separates lighter flawed beans (shell, CBB damaged, broken).
This highly advanced technology ensures an excellent final result to export.

Coffee beans ready to export are packed in 60Kg jute bags. A 20-foot container can hold approximately 320 bags.