Secondary processing of Ugandan Coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Secondary processing
More than 95% of the total annual coffee output is exported in the form of green beans. Secondary processing, also known as export grading, converts clean coffee (FAQ) into various coffee grades that meet international standards. This process includes cleaning FAQs, drying if the coffee is wet (M.C more than 13%), and then grading the size using an ideal size perforated screen. The sorted beans have a uniform specific density before being bagged and shipped in a container to the port.
At present, there are about 19 active export grading plants, of which four are located in the Bujisu region, one in the western town of Mbalala and the rest in Kampala.
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Drying treatment of Ugandan coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) drying treatment: 1. Harvest: harvested cherries are usually not divided before drying begins.
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Secondary processing steps of Ugandan coffee
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) secondary processing step 1. Pre-cleaning and de-stoning: common problems with coffee collected from different suppliers are mixed quality depending on individual supplier's storage and processing technology. Coffee is often wet (M.C 14%), including foreign substances such as stones, husks, etc.
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