Quality Control

Strict quality controls are operative through the entire post-harvest process. State-of-the-art Mckinnon and Pinhalese machiney is used to maintain and improve the milling standards at Balehonnur. The equipment is imported from Brazil.

Pulping, fermenting, soaking and cleaning begin the post-harvest process for the washed coffees. These are then naturally sun-dried, as are the cherry coffees, on well laid-out barbecues, to optimum moisture levels. Once dry, the washed coffees are peeled and polished while the dry cherry beans are hulled. Both are then graded, first for size, then for density. Electronic colour sorting and hand-garbling complete the curing process, by rejecting defective beans. We also offer special grading and garbling facilities to suit an assortment of buyer requirements.

The ultimate test of all we do is cupping. Regular cup tasting sets the seal on the entire cultivation and post0harvest process: it decides what really goes into every cup of Badra coffee you enjoy. Lastly, the beans are packed in hydrocarbon-free IJIRA-standard jute bags, ready to be shipped to buyers the world over.