Secondary processing steps of Ugandan coffee

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Secondary processing step

1. Pre-cleaning and de-stoning:

The common problem coffee collected from different suppliers is that the mixed quality depends on the storage and processing technology of individual suppliers. Coffee is often wet (M.C > 14%), including foreign substances such as stones, husks, etc. Frequently asked questions will be handed over to the preprocessor, which removes unwanted impurities that are usually lighter than good beans. Common wet problems turn to the dryer. Dry the coffee and then move on to the stone, where the dense stone is eliminated.

two。 Size rating:

The washed coffee is then sent to a classifier, which usually consists of a box with screens of different sizes arranged in descending order. The larger bean remains on the desired screen and is passed to a horizontal exit.

3. Weight order:

Although the sorted beans are now the same size, they may have different weights, mainly due to poor agronomic practices, especially when picking immature cherries. Coffee passes through a gravity table that separates at different points on the fluidized bed.

4. Bagging:

The coffee is then packed in 60-kilogram jute bags and shipped to the port in a container.