ATTENTION: THE COFFEE INDUSTRY BOARD (CIB) WISHES TO INFORM THE PUBLIC, ESPECIALLY PERSONS IN THE COFFEE INDUSTRY, OF A REPORT OF FRAUDULENT ACTIVITY REGARDING THE USAGE OF SEVERAL FAKE EMAIL ADDRESSES OF CIB EMPLOYEES AND LICENSED COFFEE STAKEHOLDERS, BOTH LOCAL AND OVERSEAS Click for Details

Quality Control Procedures In Processing And Handling Coffee Quality Control Procedures For Selection, Pulping And Washing Coffee

 

 

  1. Cherry coffee selected must be in a good condition, devoid of stale, dried, immature or green berries and other extraneous matters.
  2. Cherry coffee should be pulpable when pressed between fingers; no more than 2% green or unripe fruit should be in cherry coffee delivered to the pulpery or depot.
    • Stale coffee (brown coloured cherry coffee) with foul smell and discoloured (brown coloured) seeds are not acceptable and should be rejected.
    • Cherry coffee must not be stored in metal or plastic containers, plastic sheeting, fertilizer bags or closed containers because such storage will hasten fermentation of the coffee.
  3. Avoid storing cherry coffee under water since coffee breaks down rapidly in water.
  4. Cherry coffee may be stored on a cured concrete barbecue under shade or in a well-ventilated building with concrete or wooden floor.
  5. Coffee should be floated on the farms. Test floating should be done at depots or the pulpery to ascertain compliance.
  6. Test floating A random sample should be drawn from the set of bags or boxes of cherry coffee delivered i.e. a sample should be taken from as many bags chosen at random. If coffee is on a motor truck samples should be drawn from different areas of the load and from different levels.
  7. Test floating A random sample should be drawn from the set of bags or boxes of cherry coffee delivered i.e. a sample should be taken from as many bags chosen at random. If coffee is on a motor truck samples should be drawn from different areas of the load and from different levels.
  8. Coffee should be pulped within twenty-four (24) hours after reaping if the best results are to be obtained.
  9. Adequate water – For every /1.5 cubic feet of cherry coffee, 50 gallons of water should be available at the pulpery for pulping and washing of coffee.
  10. Machines should be adjusted in order to completely remove mucilage without causing any damage to the beans.
  11. All pulpery equipment and tanks should be kept very clean to prevent contamination of the coffee.
  12. A proper waste treatment facility should be put in place to:
    1. Separate solid waste from the liquid waste.
    2. Screen effluent
    3. Allow for the settling of suspended solids in the effluent.
    4. Anaerobically or aerobically treat effluent before final discharge.

 

Work Instructions for Assessing the Quality of Cherry Coffee Sampling for Dry, Stale or Green Berries

  1. Use a 7 oz cup to pull a sample of berries from the heap or pile. (cup will hold approximately 100 berries)
  2. Count the number of dry stale or green berries in the cup.
    • 1 berry ~ 1 %
    • 2 berries ~ 2 %-------------------------- Tolerable Limit
    • 3 berries ~ 3 %
    • 4 berries ~ 4 %
  3. Reject coffee with greater levels of unacceptable berries

 

Sampling for Level of Floats

  1. Get a sample box dimensions 13 cm x 13 cm x 10 cm. This is about 4 % of the capacity of a field box
  2. Select two (2) boxes of cherry coffee from the heap and pour it into the float tank.
  3. Check the level of floats by measuring the floating berries using the sample box.
  4. Each sample box full is equivalent to 2 % of the two (2) field boxes
  5. Reject cherry coffee with a larger volume of floats greater than the one (1) sample box.

NB The field box’s dimension is 14 inches x 19 inches x 9.75 inches