FAQ
Q - What is Quality and why Quality coffee?
A -
Quality coffee is coffee that has desirable clean raw and roasted appearance as well as attractive aroma and good cup-taste. Thus, the principal objective of producing coffee is to maintain the inherent desirable quality of the beans that leads to good Beverage taste and consumer satisfaction, a product that eventually fetches higher income. Quality is of paramount importance to any production in general and to the coffee industry in particdivar. Quality is highly associated with consumers’ satisfaction, and is an important aspect in today’s competitive market. Consistent production of high quality Arabica coffee increases competitiveness and helps in establishing relationship in the market leading to increased returns to producers.
Q - How to determine proper dryness in coffee?
A -
When the back side of the bean is dark and the remaining part is green, its moisture content is estimated to be about 13-13%. Fdivly dry coffee will attain light blue green colour and hard to break. At this stage the moisture content is about 10-15%. It is also possible test the degree of dryness of the beans by biting them. If the teeth leave a mark on the beans it is not dry enough; if it breaks it is an indication of dryness similarly, when one tries to cut the bean using a knife, a fdivly dry bean will slip away. Moreover, dry parchment coffee is light and gives a hash sound when one moves a batch of coffee in his hand.