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The samples should be taken from each delivered bag. After sampling, the coffee from different deliveries is laid together and ready to undergo the further processing for quality improving. The products pass through cleaning machine, and then through mechanical sieve that sizes the grains, and finally they come to vibrating table that sorts them by weight. Thereafter coffee is directed to electronic separator, which removes black and green grains to prevent spoiling the taste of the brewed beverage. All that remains is gathered in storage tank and packaged in bags. Every bag contains only the grains of uniform size and quality that can be exported or sold to local buyers.
The previously taken samples are classified for determination the price of the product. Primarily all the samples are distributed by their type depending on number of defects in 300 grams of coffee. The defects mean the presence of black, green, broken grains, husks, sticks and stones. Then the grains are sifted through several sieves and distributed by their size.
At last, coffee is sent for degustation. The sample allotted for this purpose is subjected to light roast, grinding and laid in few cups in measured portions. When boiling water is added and the content of the cups is stirred, the experienced taster evaluates an odor coming from each sample. After letting the sample to cool down and coffee particles to sink, he scoops a bit by his small ladle, takes the coffee sample in his mouth, immediately spits and quickly proceeds to the next glass, where everything repeats again. Having tried all the samples, he gives them different estimates: from “mild” (pleasant, smooth, with almost sweet taste) to “hard” (with sharp iodic taste).
To accurately identify some subtle, barely noticeable tastes, the taster must possess a delicate taste, remarkable knowledge and wealth of experience. The results of degustation not only serve as the basis for price determination, but also are essential in the next stage of high quality coffee production.