Coffee growing condition India cultivates all of its coffee under a well-defined two-tier mixed shade canopy, comprising

evergreen leguminous trees. Nearly 50 different types of shade trees are found in coffee plantations. Shade trees prevent soil erosion on a sloping terrain; they enrich the soil by recycling nutrients from deeper layers, protect the coffee plant from seasonal fluctuations in temperature, and play host to diverse flora and fauna.

Coffee plantations in India are essential spice worlds too: a wide variety of spices and fruit crops like pepper, cardamom, vanilla, orange and banana grow alongside coffee plants. Indias coffee growing regions have diverse climatic conditions, which are well suited for cultivation of different varieties of coffee. Some regions with high elevations are ideally suited for growing Arabicas of mild quality while those with warm humid conditions are best suited for Robustas. Important Varieties of coffee plants Arabica Kents Selection795,5b,6,10,5,4 Cauvery Selection9 Robusta

peridenia selection274 cxr

Regional specifications in terms of Altitude, Rainfall etc. State Place Elevatio n Rainfal l in MM Main coffee Total area under coffee in HA Arabic a karnataka Chikmaglure 7001200m MSL Bababudangr i manjarabad 10001500 9001100 Coorg 7501100 Tamil nadu Anamalais 10001400 Nilgiris 9001400 17502200 10002500 10002500 25003000 16002600 Arabica Robust a Pulneys 6002000 Sheveroys 9001500 Kerala Wayanad 600-900 10001600 8001500 11001200 Travancore 4001600 Andhra Pradesh Brahmaputr a Brahmaputra Araku valley 9001100 8001200 20004000 10001200 15002000 Arabica 5000 300 Arabica 20000 robusta robusta 6700 0 1300 0 3100 9000 54000 Arabica 5000 3000 Arabica 14000 7500 3600 4000 1400 2800 Arabica robusta Arabica robusta Arabica 2500 26000 5600 0 1500 24000 69000 31700 9400 21000 9500 10004500 Arabica Robust a Arabica 15000 10500 37000 Robust a 2300 0 Average production in MT Arabic a 29000 Robust a 30000

Types of coffee

Arabica (Coffea Arabica) This is a glossy leafed shrub or small tree. The leaves are relatively small and the flowers fragrant and white. Arabica coffee usually receives a premium for its superior flavor and aroma. Arabica is more suited to higher cooler climates e.g. 600-2000m above sea level and 15-20C.

Robusta (Coffeacanephora) There are many different Robusta varieties. In general, they can thrive in hotter lowland areas eg below 900m above sea level and over 20C. Robusta coffee is preferred for instant coffee production due to higher soluble solid extraction. Liberica(Coffealiberica) This is a larger tree with large leaves and berries. It can tolerate hot and wet conditions. The coffee produced is bitter. This is preferred in Malaysia and West Asia. Cultivation Coffee plants bear fruit in lines along their branches. The fruit turns cherry-red when it is time to be harvested. In here lies the contradiction since natural Arabica 'typica' will fall off the plant when it is mature. Since the Arabica 'typica' coffee bean matures differently per tree and part of the tree this would normal mean harvesting by hand is manageable. This has given rise to the most extra ordinary type of coffee bean the kopi luwak which originally referenced the animal who enjoyed the fruit, and passed the seed after enjoying the fruit. The animal is the Asian Palm Civet which originally discovered this fruit when man planted the plants in Java and Sumatra. The process is quite similar to a wet process (discussed below), although there are some who believe it a special tasting coffee. We only source the finest coffee, this means that the trees are allowed to mature naturally, and are in some cases grown inside a rain forest at least 15 meters apart so that the natural habitat is not affected, but rather compliments the growth of the tree. A pure coffee tree that

is planted to match Arabica 'typica's specific requirements produces high quality coffees, and this is the type of coffee Quaffee sources Note: There are about 40 major species within the coffeegenus and with the Arabica 'typica' fruit maturing over a 9 month period Harvesting

By definition, 'processing' does not involve harvesting. However, one cannot produce a good product from badly harvested materials. Correct harvesting techniques could be said to be the most important factor in the production of a high quality final product. Correct harvesting is essential. A good coffee cannot be made from poorly harvested coffee cherries. Immature harvesting: This is the most serious problem with coffee harvesting. Under-ripe coffee cherries are very difficult to process and a low quality product is produced. One of the main causes of immature harvesting is the fear of theft. If the farmer picks it in an immature state, it prevents the thief stealing it. Over-ripe coffee: With over-ripe coffee there is a possibility that the cherry will start fermenting which causes deterioration in flavor. Correct harvesting: The coffee cherries should be picked when they are bright red all over. At this stage, the bean can be squeezed out from the pulp by applying light pressure between finger and thumb.

De-pulping After the ripe cherries have been harvested, the next task is to get at the seeds, or coffee beans, inside. To separate the beans from their cherries, a total of four layers must be removed: the tough, shiny outer skin; the sticky, mucilaginous pulp of the fruit; a stiff parchment casing; and the thin, delicate "silver skin" that clings to each bean. There are two popular methods used to isolate the beans: the washed or wet process and the dry process. The method used depends largely on the availability of fresh water and is one of the most important determinants of coffee flavor.

Dry

This is the oldest method of separating the fruit from the treasured coffee seed or

process bean. After the fruit is picked using a rake it is spread out in the sun to dry. The fruits are regularly raked making sure the fruit at the bottom is brought to the top. Drying takes from 10 days to 3 weeks. The commercial dry process uses heaters and mechanical driers. Once the husk is dried it is hard and shriveled it is removed by hand (or mechanically for commercial farms). Our most popular dry processed coffee is Harrar, the original Mocha coffee. Wet Wet processed coffee is divided into two types the classic process ferment and

process wash, and a modern aqua pulping or mechanical demucilaging. Most of the coffees we source use the classic method. Essentially the fruit is soaked so that layer after layer of fruit is removed gingerly. Starting with the outer skin being pulped, then the sticky fruit is removed by the natural enzymes and bacteria (fermentation) There are many opinions about which process produces the best coffee (we have not included the digestion track coffee here), but dry processing adds more complexity and fruitiness. While wet processed coffees tend to be brighter. Note that if the processing is not carefully done it can taint the taste of the coffee especially for dry processed coffees Packing, Warehousing & Transport Pure green bean coffees can be packed in normal Hessian sacks. Once the green coffee is packed they are normally warehoused. Where the coffee is warehoused is important. Coffee warehouse near other crop will absorb that crops taste, and coffee warehoused near the sea, like say at a dock can become musky and fungus can affect the green bean. It is best if coffee is warehouse close to the source it comes from, as that affected the coffee the least.

Process taken in curing

1. BIN (supply of raw material) 2. Then the raw materialin conveyed through elevator to precleanerwhich removes sticks , leaves , forignmaterilas and dusts Then DESTONER which removes stones 3. Supplies material through elevator tohulling where it remove outer layer (husk)from beans then it goes to polisher. 4. supplies material through elevator3 to WINNVOR which separates clean coffee and unpeeled BY gravity it clears good coffee 5. It supplies materials to GRADER and it separates the coffee beans according to their bean size & density (A,B,C,C+,MN,AA,PB1,PB2,BITS) 6. Then the garbling will takescare of defective beans i.e. insect damaged beans ,pulper damaged ,stinkers, pales, malformed beans etc. 7. Then storage and packing according to the needs.. Coffee Beans Classification: Compare with Coffee Beans by Size Many countries will classify and compare coffee beans by using a screen size sorting system. The theory behind this method of coffee bean classification is that coffees of the highest altitudes are more dense and larger in size than at the other altitudes. It is also known that coffees of higher altitudes have the best flavor .Therefore; there is a correlation between coffee bean size, density, and quality. However, this correlation has numerous exceptions and

size classification should only be used to verify that the coffee lot is uniform in size which helps ensure a uniform roast. The different coffee growing regions have their own preferred terminology, but the best indicator of size is to know the screen size. The screen size is usually reported as 17/18, 15/16, 13/14, etc. This means 17/64 of an inch, 18/64 of an inch, etc. 1/64 inch 20 19.5 19 18.5 18 17 16 15 14 13 12 11 10 9 8 8 7.75 7.5 7.25 7 6.75 6.5 6 5.5 5.25 5 4.5 Shells 4 3.5 3 PB Medium Small Large A Very Large AA mm Classification Africa and India

B C

Roasting Coffee Beans The first stage is endothermic. The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn. The second step, often called the first crack, occurs at approximately 205 C (400 F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5%. The corresponding Agtron number for this color is between 95-90

In the next step the temperature rises from 205 C to approximately 220 C, the color changes from light brown to medium brown (Agtron # 60-50), and a weight loss of approximately 13% occurs (Davids, 68-69). The resulting chemical process is called pyrolysis and is characterized by a change in the chemical composition of the bean as well as a release of CO2. The second step is followed by a short endothermic period which is followed by another exothermic step called the second crack. This second pyrolysis occurs between 225-230C, and the roast color is defined as medium-dark brown (Agtron #50-45) (Davids, 68-69). The second pop is much quicker sounding and the beans take on an oily sheen. Coffee blending What do you get when you take two or more types of coffee beans and put them together? A coffee blend! By combining different types of beans as well as adding flavors, a coffee professional can give coffee a more complex or balanced taste.

Coffee beans, whether Arabica or Robusta, can have very different tastes if they are from different regions. Some beans may have a good level of acidity but lack aroma, body or color. A blend may be made of up of two or ten different types of beans in varying quantities in order to get a good balanced blend. Roasting is also part of blending, as beans can be heavily roasted to have a strong flavor or lightly roasted for a milder taste. Type of coffee powder Pure coffee Pure Blended coffee 65 % Coffee chicory blend 55 % 45 % 30% 45 % 100 % %of Arabica %of Robusta %of chicory

Based on the taste profile requirements of each state coffee day will roast and send it to each destinations. I.e.Tamilnadu Karnataka Andrapradesh : 100% pure coffee and they Buy chicory separately : : Coffee chicory Blend with 20 % Robusta and 20 % chicory 65% Robusta with 35 % Arabica and 40 % chicory .so each

State is accustomed to one taste from their childhood and they feel its a good coffee. Packaging Roasted Coffee Packaging Roasted coffee requires protection against oxygen and moisture. We recommend using high barrier foil with a one-way degassing valve for longer term freshness or paper tin-ties for retail take away coffee. Heat sealer: Most bags will need to be sealed to protect against oxygen and make it tamper evident. For more information on heat sealers, go to the Equipment section. Labels: Stock bags are generally used in conjunction with pressure sensitive labels. Types of Packing followed at Coffee Day 3 layer packing with Gaglio valve for degassination and for one way valve Nitrogen flushing for 3 layer packing for more shelf life Vacuum packing to eliminate air from the coffee powder packs Whole bean packing to reduce oxidation ,

Supply Exports Roasted bean form caf vending machines customer

B2C Caf mercantile Roast and ground powder FMCG fresh n ground customer

Roasted beans

fresh n ground i.e. 20 kg bags vending machines

customer capsule customer

Roasted and ground powder