KAGERE PRODUCTION PROCESS

Picking and sorting

The coffee cherries are typically hand picked by the farmers and their family members. After delivering the coffee cherries to the wet mill the good coffee cherries are separated from the inferior ones by hand sorting and they are delivered in separate cherry hoppers.

Depupling, fermenting & washing

The cherries are depulped and graded by using an old Aagard disc de-pulper that uses water and gravity to sort dense beans from less dense beans. Coffee of different grades are moved to separate fermentation tanks where the parchment coffee, with it’s mucilage still on, is dry fermented for about 12-16 hours over night. After fermentation the coffee is washed in clean water and graded once again by gravity. The more dense beans are dried separately from the beans with lower density and inferior quality.

Drying

The coffees are dried on elevated drying tables, where defect parchment coffee gets sorted out by hand. Drying the coffee takes about 10 – 14 days. During daytime the coffees are raked to ensure even drying. The drying tables are covered during the hottest times of the day to avoid over heating and also at night time to prevent condensation. The drying process is finished when the moisture content in the coffee beans is between 10-12%. After drying, the coffees are stored in conditioning bins before delivery to the dry mill. The coffees we buy from Kenya are always vacuum packed before it is shipped to Norway.