COFFEE HISTORY,MARKETING OVERVIEW,CULTIVATION, PRE HARVESTING METHODS,POST HARVESTING METHODS ,GRADES & VARIETY.

1. COFFEE PROCESSING
(BEAN TO CUP)
BY
T.SENTHAMIZH SELVAN

2. HISTORY OF
COFFEE

4. CHIKMAGALUR, -GENESIS OF THE INDIAN COFFEE INDUSTRY.400 YEARS AGO IN BABA BUDAN
HILLS.
IN 1670 BABA BUDAN SMUGGLED SEVEN COFFEE BEANS FROM YEMEN TO MYSORE AND
PLANTED IN CHIKMAGALUR

6. • Dutch began to grow coffee in the Malabar region.
• British led to set up Arabica coffee plantations
across the hilly regions in South India.
• India is home to 16 unique varieties of coffees that
are sourced from 13 distinct coffee growing regions
• Coffee growing regions in India are divided into three
categories :
• 1.Traditional -Karnataka, Kerala and Tamil Nadu
2.Non-traditional -Andhra Pradesh and Orissa
• 3.Northeastern region -Assam, Manipur, Meghalaya,
Mizoram, Tripura, Nagaland and Arunachal Pradesh

7. COFFEE MARKET AN
OVERVIEW

8. MAJOR COFFEE PRODUCING COUNTRIES
1 .Brazil
2.Vietnam
3.Colombia
4 .Indonesia
5 .Ethiopia
6. India
7. Honduras
8. Uganda
9. Mexico
10. Guatemala

9. MAJOR COFFEE EXPORTING COUNTRIES
1.BRAZIL
2.COLOMBIA
3.VIETNAM
4.GERMANY
5.SWITZERLAND
6.ITALY
7.INDONESIA
8.BELGIUM
9.HONDURAS
10.ETHIOPIA

10. MAJOR COFFEE IMPORTING COUNTRIES
1.US
2.GERMANY
3.FRANCE
4.ITALY
5.JAPAN
6.CANADA
7.BELGIUM
8.SPAIN
9.UK
10.NETHERLANDS

11. MAJOR COFFEE CONSUMING COUNTRIES
1 .Finland
2. Norway
3. Netherlands
4. Slovenia
5. Austria
6. Serbia
7. Denmark
8. Germany
9. Belgium
10. Brazil

12. MAJOR COFFEE EXPORTERS IN THE WORLD
• Barbera Coffee Company (Italy)
• Coffee Cabana Brazil (Brazil)
• Maxwell House (United States)
• Miko Coffee (Belgium)
• Nestlé (Switzerland)
• Neumann Gruppe AG (Germany)
• O’Coffee – Brazilian Estates (Brazil)
• Ospina Coffee Company (Colombia)
• Simexco Daklak Ltd (Vietnam)
• Starbucks Corporation (United States)

13. MAJOR GREEN COFFEE EXPORTERS IN INDIA
• 1. NKG JAYANTI COFFEE PVT. LTD.
• 2. ALLANASONS LIMITED
• 3. I.T.C.LIMITED
• 4. AMALGAMATED BEAN COFFEE TRADING CO.LTD.,
• 5.NED COMMODITIES INDIA PVT. LTD.,
• 6. TATA COFFEE LTD

14. PRE HARVEST
PROCESSING OF COFFEE

15. Species, Growing
Family - Rubiaceae
Genus - Coffea
Species - arabica and canephora
The principal coffee species grown today in the most
important are two:
• Arabica and Robusta.
• http://www.coffeeresearch.org/agriculture/beandev
el.htm

16. JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
INDIA
B B
B B B
B
CROP CALENDER
HARVEST PERIOD BEST HARVEST PERIOD - B
SHIPPING PERIOD BEST SHIPPING PERIOD = B

17. ARABICA VS ROBUSTA

20. ARABICA ROBUSTA
Date species first
identified
1753 1895
Growing area 1000m to 2500m Upto 600metres
Plan type tree Shrubs
Time from flower
to ripe cherry
9 months 10 - 11 months
Flowering after rain irregular
Ripe Cherries fall stay
Root System deep shallow
Pollination self pollinating cross pollination
Plant Height 2.5 – 4.5 meters 4.5 – 6 meter

21. ARABICA ROBUSTA

22. ARABICA ROBUSTA
Optimum Temperature
(yearly average)
15-24°C 24-30°C
Optimal Rainfall 1500-2000mm 2000-3000mm
Growth Optimum 1000-2000m 0-700m
Coffee Berry Disease susceptible resistant
Caffeine content of
beans
0.8-1.4% 1.7-4.0%
Shape of Bean flat oval
Typical Brew
Characteristics acidity bitterness, ful

24. HARVESTING

25. HARVESTING
• The berries are mature when they are red and soft.
• The coffee berries are ready 8 to 9 months after the plant
flowers.
• Harvest starts during November and harvesting extends up to
February.
HARVESTING METHODS
1.MANUAL
 selective harvesting
 Stripping
2.MECHANICAL
• Large mechanical harvesters on wheels
• light hand-held harvesters.

26. SELECTIVE HARVESTING STRIPPING
M
A
N
U
A
L
H
A
R
V
E
S
T
I
N
G

27. LARGE HARVESTERS ON WHEELSSingle rod hand-held harvester
MECHANICAL HARVESTING
METHODS

28. POST HARVESTING
METHODS

29. After harvesting, three different
systems are used for processing:
1.DRY-PROCESSED
2.WET-PROCESSED
3.SEMI-DRYPROCESSED

32. DRY PROCESSING OF COFFEE

33. WINNOWING SIFTING DRYING

34. WET PROCESSING OF COFFEE

35. PROCESS FLOW CHART

37. GRADES OF COFFEE

38. VARIETIES WASHED
(WET PROCESSED)
UNWASHED
(DRY PROCESSED)
ARABICA PLANTATION CHERRY
ROBUSTA PARCHMENT CHERRY

39. Major Types And Grades Of Coffee
1.ARABICA COFFEE
I. WASHED ARABICA -
'PLANTATION'
1.Plantation PB
2. Plantation A
3. Plantation B
4. Plantation C
5. Plantation Blacks
6. Plantation Bits
7. Plantation Bulk
II. UNWASHED ARABICA -
'ARABICA CHERRY'
1. Arabica Cherry PB
2. Arabica Cherry AB
3. Arabica Cherry C
4. Arabica Cherry
Blacks/Browns
5. Arabica Cherry Bits
6. Arabica Cherry Bulk

40. 2. Robusta Coffee
I. Washed Robusta 'Robusta
Parchment'
1. Robusta Plantation PB
2. Robusta Plantation AB
3. Robusta Plantation C
4. Robusta Plantation
Blacks/Browns
5. Robusta Plantation Bits
6. Robusta Plantation Bulk
II. Unwashed Robusta
'Robusta Cherry'
1. Robusta Cherry PB
2. Robusta Cherry AB
3. Robusta Cherry C
4. Robusta Cherry
Blacks/Browns
5. Robusta Cherry Bits
6. Robusta Cherry Bulk

41. 3. MONSOONED COFFEES
A. Arabica Monsooned Coffee
1. Monsooned Malabar AA
2. Monsooned Basanally
3. Monsooned Arabica Triage
B. Robusta Monsooned Coffee
1. Monsooned Robusta 'AA'
2. Monsooned Robusta Triage

42. 4. INSTANT COFFEE
5. GROUND COFFEE
6. ROASTED SEEDS
7.SPECIALTY COFFEE
1. MONSOONED COFFEE
2. MYSORE NUGGETS EB (EXTRA BOLD)
3. ROBUSTA KAAPI ROYALE

43. MOISTURE STANDARDS FOR THE DIFFERENT
TYPES OF COFFEE
A tolerance of +0.5% in moisture
continent permitted.
Type of coffee Moisture (%)
Plantation 10.0*
Arabica cherry 10.5*
Robusta parchment 10*
Robusta cherry 11*
Mysore Nuggets EB 09.0-10.5
Robusta kappi royale 09.0-10.5
Monsooned coffee 13.0-14.5

44. APERTURE SIZE OF TEST SIEVS USED IN COFFEE
AND OTHER CORRESPONDING
Aperture size
(Diameter of round holes in mm)
screen no
7.50 19
7.25 BETWEEN 19&18
7.10 18
6.70/ 6.65 17
6.50 BETWEEN 17& 16
6.30 16
6.00 15
5.60/5.50 14
5.00 13

45. BEAN TO CUP

46. 1.Coffee seeds to seedlings in
the nursery
2.Coffee seeds to seedlings
in the nursery
3. Cultivating the adult
coffee tree
4.
4.Harvesting the ripe coffee
cherry
5. Pulping the coffee beans
from the coffee cherry
6.Removing the excess via
fermenting & washing

47. 7.Drying to make parchment coffee
8. Milling the green bean
coffee
9.Storing and exporting
the green coffee bean
TASTING COFFEE

48. REFERENCES
• Coffee: Growing, Processing,Sustainable Production
by by Jean Nicolas Wintgens.
• COFFEE Recent Developments by R.J. Clarke and O.G.
Vitzthum.
• http://www.indiacoffee.org/
• http://www.coffeeresearch.org/agriculture/processing.
htm
• http://equalexchange.coop/products/coffee/steps