STiR coffee and tea magazine

STiR coffee and tea 29 quirements are necessary," regardless of whether the coffee is classified as "specialty" or "commercial." These categories ultimately require very different approaches in selection, protocols, and handling but share similar industrial processes. For Ligia, however, the difference in specialty coffee production in Colombia lies in a community that values diversity and service and operates independently of large coffee exporting companies, primarily focusing on productivity and uniformity. She also points out that both industries have different cost structures. Colombian coffee exporters increasingly leverage innovative technologies to en- hance their processing and export operations. Since the regulatory changes in 2015 and 2016 allowed for greater flexibility in coffee processing and lot exportation sizes, pro- ducers and exporters have embraced various advanced methods. For instance, some are now utilizing automated sorting machines equipped with optical sensors that use machine learning algorithms to ensure that only the highest-quality beans are selected for export. This technology not only improves the consistency and food safety of the product but also reduces labor costs associated with the process. As we walk through TritoCafe's medium-sized industrial facility, which has a full processing capacity of 200 kgs per hour, Nelson explains that health authorities visit the plant almost monthly. He adds that all workers and visitors must wear caps, face- masks, and coveralls to comply with food safety regulations. Nelson also emphasizes that nearly all coffee movement within the plant is handled through pneumatic sys- tems, minimizing human contact with the product to almost zero. Spotlight on Specialized/Boutique Export Mills In contrast to large commercial coffee production lines that focus on productivity and volume, boutique dry mills invest in flexible, smaller-scale industrial equipment. This allows them to process unique, custom, high-quality specialty coffee lots with varying physical characteristics such as color, size, and density. The attention to detail and abil- ity to adapt at each stage of production is what sets these mills apart. The differences between Colombia's high-end and commercial coffee dry mill fa- cilities are pronounced, particularly in their processing protocols and attention to de- tail. High-end exporters typically focus on buying specialty coffee lots from different Commodity coffee mills prioritize efficiency and volume, utilizing larger-scale processing equipment that may sacrifice some quality for speed and cost-effectiveness. The Volcafe dry mill in Amaga, Colombia. In 2023, Volcafe became one of the top three coffee traders in the world. Photo by Ligia Leite Commodity Coffee Mills Processing Techniques Cleaning Large mixed batches of parchment coffee beans from multiple producers are blended and cleaned to remove any external materials such as dirt, stones, sticks, and leaves. 1 Mechanical Sorting The beans are sorted by size and density mechanically using graders and gravity separators. Larger, denser beans are separated from smaller, lighter ones to ensure uniformity and consistency while roasting. 4 Packaging The processed coffee beans are packaged in large sacks or jute bags and prepared for shipment. Packaging is done in controlled environments to maintain freshness and prevent contami- nation during transport. 7 Hulling The outer parchment layer (or dried husk) is removed from the coffee cherry, exposing the green coffee bean underneath. To reduce costs and maximize productivity, high-tech and high-capacity hulling machines are used. 2 Optical Sorting Beans are passed through optical sorting machines, which use cameras or lasers to detect defects and unwanted colors. Beans that don't meet the desired color standards are automatically removed and repurposed in lower-quality batches. 5 Polishing After hulling, some mills may polish the beans to remove any remaining silverskin (a thin layer still clinging to the beans). This step is optional for commercial coffees but improves the bean's appearance for export markets. 3 Standard Preparation The sorted beans are prepared according to buyer or export standards, ensuring each batch meets the required moisture content, size, and defect allowance specifications. 6 varieties. They then employ meticulous processing methods and precise drying techniques to enhance flavor complex- ity that requires increased sorting proto- cols as well as the ability to adapt to very different volumes and different physical coffee characteristics. These lots require specialty coffee dry mills with the appropriate equipment like cold system coffee hullers, gravity separa- tors, optical sorters, and vacuum packing machines, as well as the correct protocols and human resources to ensure that only the finest beans are exported and quality is preserved. In contrast, commercial coffee mills, such as one of Volcafe's facilities in Co- lombia, which processes 1,000 60-kg bags daily, prioritize high volumes of blended lots. These larger-scale operations use in- dustrial processing equipment that may trade off some quality for speed and productivity, where pausing to process diverse small lots is not feasible. These factories often blend beans from various sources to achieve consistent flavor pro- files, catering to a broader market.

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