Inside
The Process.

1. 01FarmSourcing begins with the growing area, the variety and the season.
2. 02CropFruit develops under the altitude and climate of the origin.
3. 03HarvestPicked at the right maturity, not the most convenient moment.
4. 04ProcessWet mill and dry mill for coffee; packhouse and cold chain for avocado.
5. 05GradeScreen size, density and count sizing against your specification.
6. 06QualityInspection, cupping and defect assessment before shipment.
7. 07PackBagging or carton packing to the destination market's requirement.
8. 08ExportDocumentation, loading and departure under agreed Incoterms.
9. 09BuyerArrival with the specification you contracted.

1. 01SeedlingSeed is raised in a nursery before being planted out on the farm.
2. 02Coffee treeTrees establish over several years before commercial bearing.
3. 03FloweringWhite blossom follows rainfall and sets the coming crop.
4. 04Green cherryFruit develops on the branch over several months.
5. 05Ripe red cherryCherries are harvested only when fully ripe.
6. 06HarvestingSelective hand picking across multiple passes.
7. 07Cherry sortingUnderripe, overripe and damaged cherries are removed.
8. 08PulpingThe outer skin and pulp are removed from the bean.
9. 09Fermentation & washingMucilage is broken down and washed away in channels.
10. 10DryingParchment is dried slowly on raised beds under controlled conditions.
11. 11Parchment storageCoffee rests in parchment before milling.
12. 12Dry millingHulling removes parchment to reveal green coffee.
13. 13GradingScreen size, density and colour sorting separate the grades.
14. 14Quality controlGreen inspection and cupping assess each lot.
15. 15BaggingCoffee is bagged and prepared for shipment.
16. 16ExportDocumentation is prepared and containers are loaded.

1. 01OrchardFruit develops on established highland orchard trees.
2. 02Maturity checkDry matter is tested before harvest is authorised.
3. 03HarvestFruit is clipped with the stem intact to protect shelf life.
4. 04Field collectionCrates are moved quickly out of direct sun.
5. 05Packhouse receivingConsignments are logged and traced to the source orchard.
6. 06Quality controlExternal defects, maturity and sizing are assessed.
7. 07SortingFruit is separated by quality class.
8. 08GradingSizing by count and weight according to buyer specification.
9. 09WeighingCartons are filled to the agreed net weight.
10. 10PackingFruit is packed to the destination market's carton configuration.
11. 11Pre-coolingField heat is removed rapidly after packing.
12. 12Cold storagePallets are held at controlled temperature.
13. 13PalletisingCartons are stacked, strapped and labelled.
14. 14Reefer or air freightLoading under continuous temperature control.
15. 15ExportDocumentation is issued and the consignment departs.

Photography on this page is representative of East African coffee and avocado handling. It does not imply that Rimal-Trade & Sourcing Limited owns any depicted farm, mill or facility.