Sourcing coffee and avocado from East African originsContact Us rimallimited@gmail.com +254 740 759 359
Processing
From Cherry to
Green Coffee.
Processing decides how a lot performs commercially. These stages are shown as they take place across East African wet mills and dry mills.
Wet mill
Where the Fruit
Comes Off.
Wet processing removes the fruit from the seed and stabilises the coffee for drying.
- 01ReceptionCherry is delivered, weighed and recorded against its source.
- 02FlotationCherry is floated in water so light and defective fruit separates.
- 03PulpingSkin and pulp are removed mechanically from the bean.
- 04FermentationRemaining mucilage is broken down under controlled conditions.
- 05Washing channelsCoffee is washed and graded by density in the channels.
- 06DryingParchment dries on raised beds, turned regularly and covered at peak sun.
Dry mill
Where the Grades
Are Made.
Dry milling turns dried parchment into the graded green coffee described in your contract.
- 01Parchment storageCoffee rests in parchment before milling.
- 02HullingThe parchment layer is removed to reveal green coffee.
- 03Screen gradingBeans are separated by screen size.
- 04Density sortingGravity tables separate beans by density.
- 05Colour sortingOptical sorting removes discoloured and defective beans.
- 06Green inspectionDefect counts and moisture are checked before bagging.
Full sequence
The Complete
Coffee Journey.
- 01SeedlingSeed is raised in a nursery before being planted out on the farm.
- 02Coffee treeTrees establish over several years before commercial bearing.
- 03FloweringWhite blossom follows rainfall and sets the coming crop.
- 04Green cherryFruit develops on the branch over several months.
- 05Ripe red cherryCherries are harvested only when fully ripe.
- 06HarvestingSelective hand picking across multiple passes.
- 07Cherry sortingUnderripe, overripe and damaged cherries are removed.
- 08PulpingThe outer skin and pulp are removed from the bean.
- 09Fermentation & washingMucilage is broken down and washed away in channels.
- 10DryingParchment is dried slowly on raised beds under controlled conditions.
- 11Parchment storageCoffee rests in parchment before milling.
- 12Dry millingHulling removes parchment to reveal green coffee.
- 13GradingScreen size, density and colour sorting separate the grades.
- 14Quality controlGreen inspection and cupping assess each lot.
- 15BaggingCoffee is bagged and prepared for shipment.
- 16ExportDocumentation is prepared and containers are loaded.
Images on this page are representative of East African coffee processing. They do not imply ownership of any facility by Rimal-Trade & Sourcing Limited.
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