1. Rotary Drum dryer
Our rotary dryer has a capacity ~2,500 kgs per batch parchment coffee. The dryer is a complete system made up of rotary cylinder, furnace and chimney, heat transfer tunnel, driver motors, sensors, and storage silo, and pit hole. We used wood as heat source, and depending on the moisture content, the internal temperature is usually maintained at 45°C during the entire drying operation from start to finish.
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2. Pre-Cleaner and Destoner
Our precleaning line consists of Vacuum Cylone Blower that sucks away any fibers, leaves, dirt or lighter materials before Magnets on the vibrating belt remove any metallic impurities such as nails, wires, coins, parts, et. The uncleaned coffee falls into collector buckets placed at the duct openings in the destoner. Only clean coffee beans go through the processing line for green bean milling.
3. Huller, Polisher and Catador
Our Combined huller and polisher (CHP) capacity is 1000 kg/hr. The Huller removes the parchment skin surrounding the coffee beans, while the Polisher removes the residuals (silver skin) from the green bean. After the CHP, the green coffee beans go through a Coarse dust cleaner (blower), where hulls, husks and dusts are sucked back to the dust house. This is followed by Fine dust cleaner (catador) which removes residual fine dusts on the green beans. This operation works on the principle of particle size and floatation, where heavier beans are pushed to one side while the lighter dusts are sucked into the vent for removal.
5. Packing & Delivery
The milling yield and recovery of coffee are recorded. The coffee is then packed into 60kg jute bags, and where required, ecotact plastics are used, especially for higher grade and specialty grade coffees.
Before packing, we also do hand-sorting of coffee beans by picking out any that are not fit for purpose, like browns, blacks, whites, brokens, and damaged beans, etc.
4. Sorter and Grader
This is a multi-step process, and our machinery line has:
(a). Gravity separatorGrading by weight (density) is done on a densimetric (air density) table set at an angle. It uses the gravity created by the angle combined with blowing air to sort coffee beans based on density or how heavy or light the beans.
(b). Sieve graderSorting by size is done through an arrangement of multiple sieves of different sizes, where smaller beans move down to a sieve at the bottom of the grader.
(c). Colour sorterThis operation is highly advanced. The beans are passed through an 'eye' which looks at every single coffee bean passing through, and separates beans based on their colour. Browns, blacks and whites are collected separately from the good bluish-green coffee beans.
(a). Gravity separatorGrading by weight (density) is done on a densimetric (air density) table set at an angle. It uses the gravity created by the angle combined with blowing air to sort coffee beans based on density or how heavy or light the beans.
(b). Sieve graderSorting by size is done through an arrangement of multiple sieves of different sizes, where smaller beans move down to a sieve at the bottom of the grader.
(c). Colour sorterThis operation is highly advanced. The beans are passed through an 'eye' which looks at every single coffee bean passing through, and separates beans based on their colour. Browns, blacks and whites are collected separately from the good bluish-green coffee beans.
6. Shipping and Exports
This is the final step where we ship the coffee to end customer (buyer) overseas. In here, we (exporter) arrange pre-shipment sample (PSS), and once buyer gives approval, we deliver coffee to freight forwarder who then ship the cargo, and releases export documentation.