COFFEE THRESHER TECHNICAL ANALYSIS - ASOCAESH

Process Description

1. Receipt of raw materials: the process begins with the receipt of the parchment coffee in the electronic scale trucking, where you take the initial gross weight of trucks, from here head to the download area where you make a show of each bag to make product quality analysis before being stored. After this the trucks back on the scale to determine the net weight of product discharged at the winery.

2. Quality Analysis: A representative sample of coffee is homogenized and enlisted for the yield factor and the cup test.

3. Yield Factor: The yield factor is achieved by taking 250 grams of the homogenized sample, which are beaten and passed through a mesh of the number 13 (13mm), then remove defective beans and coffee is weighed selected (Ps). To calculate the factor using the following formula: 17500/Ps = X where X = the yield factor of the sample (Where K250gr = 17500).

4. Cup Test: this process is used to determine the sensory qualities of the coffee, to define specific features and defects, this process is executes by certified coffee taster at the cupping lab in the plant. The definition of defects determines the rejection of the sampled coffee.

5. Threshing: After the product is approved by the quality analysis process, it goes to the threshing area. It starts emptying the coffee through drain grates where an initial cleaning is made of foreign elements that may contain the product (plastics, fabrics, sheets, etc.). From here it passes through a dust extraction hood through a conveyor belt, and then passes through the stone cleanser, which removes the stones which can bring the products. After that the coffee enters through an elevator to the threshing machine, which repeats the process to clean the hulls of the entire product. From here it passes through the extraction equipment to clean the dust, and the remaining green coffee goes to the storage hopper. The powder passes through a pipeline directly to a hopper where it is stored to be sold as a byproduct of the process.

6. Grade Selection: the coffee beans go from storage hopper to the monitor that eliminates smaller grain according to the technical specification of the order. The threshed coffee passes through four testing machines that remove 100% of the residual coffee from the process. Residual coffee removed at this stage of the process is stored for a specific market as well as a byproduct. The selected product enters through four screens number 120 or 200 which optimizes the selection of coffee depending on the size of

the beans, and here it is divided into the required qualities (UGQ, Supreme, Europe, etc.).

7. Electronic Selection: involves the selection of the defects that cause problems in the cup. The almond enters an electronic sorting machine which through a chromatography process eliminates the grain that is defective or alterations that may have problems in cup tasting. Coffee rejected by the machine is stored independently, to be sold in a specific market. The selected coffee is stored in a hopper that sends it to the next step.

8. Manual selection: At this point the previously selected coffee beans go to a conveyor belt for manual selection of "zero defects", which is performed by skilled operators in manual selection of coffee beans.

9. Product Packaging: after the manual selection, the product passes to a storage hopper to be packed in bags of 70 kilos or 60 kilos depending on the customer's request.