Post-harvest management


  • Transport ripe berries to the factory to be weighed and taken through a pulp machine, which removes the outer covering pulp.
  • The berries are fermented before curing by drying in the sun for one week. After curing, machines peel off two layers of inner husks before the berries are winnowed and graded.
  • The beans are then sorted out according to size and quality.



  • Only store dry coffee in bags. Place the coffee bags on pallets raised to at least 15 cm to avoid wetting by ground moisture.
  • Keep stacked bags at least 30 cm away from the walls and ceiling.
  • Do not store coffee in the same store with agro-chemicals, other farm produce and oil products. Do not use fertilizer or fish bags for storage.
  • Storage rooms should be well ventilated and leak proof