The coffee industry is not without its challenges, such as the presence of ochratoxin, a harmful mycotoxin that can contaminate coffee beans. This underscores the need for advanced solutions like optical sorting machines, as highlighted by Johanna Majer, product manager for the coffee portfolio at
Bühler AG, a German technology company. As she explained, Bühler pays great attention to shaping its optical sorting technologies, meticulously testing local solutions before allowing their mass use for the benefit of coffee processors and consumers worldwide.

“We are offering better transparency, including accurate data sets to allow processors to monitor the performance of their process and empower their decision-making. From tracking the percentage rejected to receiving detailed defect breakdowns, processors can enjoy peace of mind and keep uptime high,” Majer said.

Using the best optical sorting machines is the way to top quality in the coffee industry, stated Michela Pelliconi, head of sales, optical sorting at Cimbria, a Denmark-based manufacturer in the processing, handling and storage of grain and seeds and other industrial products. “Cimbria’s high-end optical sorters bring unmatched quality and reliability to coffee processing operations, she commented, adding that “we have achieved this thanks to close collaboration with coffee processing companies and coffee roasters from all over the world that have reciprocated our studies and commitment to their needs with satisfaction and gratitude for over 50 years.”

Pelliconi shared that the best sorter combines the ideal inspection systems and mechanics with the best software-based processing. Cimbria’s advanced and intuitive optical sorting technology revolutionises how coffee beans are selected and classified. This allows companies to achieve higher levels of efficiency in their sorting processes, resulting in maximum quality, improved productivity, reduced waste and increased profitability.

Satake USA, the North American division of Japan-based grain processing machinery manufacturer, Satake Corporation, has also been working on streamlining its product offering in the optical sorting machinery segment. “We have different types of optical sorters for coffee beans – green and roasted –
suitable for different customer requirements,” explained Pam Enriquez, marketing services manager with Satake.

Satake offers a range that could meet the requirements of customers dealing with product flows of different sizes. “Our smallest sorter is portable and cost-effective and can be used in laboratory or medium-sized production lines. We also have sorters for higher capacities with special features to minimise losses of good coffee beans and produce clean products,” Enriquez said.

Sticks and stones

Bühler’s Majer said that the optical sorting machinery has become a must-have solution for customers striving for higher quality standards. “This includes the defect trend of quaker beans, a classification of immature coffee bean with lower sugar concentration,” she said, adding that quakers do not caramelise during the roasting process and can be unpleasant to taste.

“Our new technology, installed at a first customer site, has very promising signs of effectively reducing
quakers, and we will continue to test quakers to ensure processors receive the maximum yield from
their supply,” Majer said. “Alongside new challenges, there are also ‘fundamental’ defects, including
sticks, stones, and insect damage. These same-colour contaminants provide a challenge that we are
constantly solving at higher levels of efficiency.”

“The introduction of the MerlinAi engine, now implemented in our SORTEX J and H SpectraVision
series, is an example of innovating coffee with higher levels of defect removal, helping both producing and importing countries to ensure coffee of the highest market quality,” Majer stated.

“In a world tending to the ‘cheap’, operators in the coffee sector are among those who stand out for
excellence in processing and quality. Now, coffee is appreciated all over the world more than ever, and
the focus on high-quality coffee is increasing in many markets,” Pelliconi said, adding, “even where
the harvest has faced some challenges, the best technology is requested and used to optimise the
quality of the final output product. Customers around the world [request] our advanced optical sorting technologies.”

To allow customers to enjoy a cup of coffee of excellent quality, a series of crucial decisions have been made throughout the process “from field to cup”, Pelliconi said, adding that starting from the harvest of berries, there are many skills in play throughout this value chain.

The choice of the optical sorter is one of the most important ones because the natural product, which
in nature needs constant temperatures, influenced by natural events, transport and many other factors,
always presents itself in need of being purged from beans that would give a taste not optimal to that
great cup of coffee.

“Coffee is a natural product [that not only varies by origin] but also always evolving,” Pelliconi said. “If all the processing lines are now equipped with mechanical systems to prevent stones and foreign bodies from being found in the product ready for market, a check with high-end optical sorters is necessary to be sure to eliminating the hidden or hard to recognise unwanted foreign bodies such as coconut fragments,” she said.

Majer explained that alongside quality, this is also a sustainability topic, as it results in less waste and fewer beans progressing to the roasting stage before being identified. “With stricter regulations and supply price volatility, it is more important than ever to make every bean count!”

An Era of Artificial Intelligence

Satake introduced several innovations in the coffee field recently, particularly focused on enhancing sorting accuracy and efficiency, Enriquez said. “Our latest advancements include improvements in optical sorting technologies that utilise advanced sensors, higher-resolution cameras, and AI algorithms to more accurately detect and remove defects, foreign materials, and inconsistencies in coffee beans.”

Additionally, Satake integrated X-ray technology into its sorting systems to complement RGB and infrared capabilities, allowing the company to better identify subtle differences in bean quality that were previously challenging to detect. “The addition of X-ray helps us spot internal defects and foreign materials that may not be visible through traditional optical methods, ensuring a more thorough and precise sorting process,” said Enriquez. “This integration enhances both the safety and quality of the final product, offering greater confidence to our customers in the coffee industry,”

Looking ahead, Enriquez noted that Satake plans to further streamline its technologies by focusing on automation and remote monitoring capabilities. “This will allow customers to access real-time data and analytics, optimise machine performance, and reduce downtime through predictive maintenance. We’re also exploring the use of machine learning to continuously adapt and refine sorting parameters based on specific customer needs and regional bean characteristics, which will improve processing efficiency and overall product quality,” she explained.

However, the key trend in optical sorting in the coming years will be the use of AI and advanced automation, Enriquez said.

This opinion is shared by Cimbria, which recently introduced a highly advanced control system in its top-range optical sorters, empowered with brand-new AI software, BRAIN TM. “Cimbria combines many years of solid knowledge and expertise with high technology and artificial intelligence,” Pelliconi said. “The result is the ability to easily create the most complex recipes for the best optical sorting ever.”

The combination of human operation and machine learning makes the precision sorting of any variety of coffee beans with impressive results.

“With BRAIN, we have revolutionised the way our top-range optical sorter operates. Our many years of experience and in-depth knowledge of what makes the best possible sorting are key in creating the ideal recipes for optical sorting,” Pelliconi said, adding, “This simplifies the manual operation of the machine
because the right settings have already been adjusted for an optimised outcome through artificial intelligence.” A complex algorithm of the BRAIN software enables the SEA.IQ PLUS optical sorter to identify elements even more precisely and distinguish colour, shape, size, and defects quickly and easily, saving precious time and manual workload.

Still, optical sorting is one of the technologies where perfection is unlimited. All market players acknowledge their commitment to continuing to refine their solutions.

“How do we intend to further improve our technology? Simply as you do in anything to be able to succeed: a lot of study, a lot of commitment, perseverance, and a bit of passion,” Pelliconi said.

• Vladislav Vorotnikov is a Batumi, Georgia-based multimedia B2B freelance journalist writing about the tea and coffee industries since 2012.

The post Making Every Bean Count appeared first on Tea & Coffee Trade Journal.

Finca La Divisa is situated in Buenavista in the northern reaches of the Andes mountains (growing altitudes range from 1,500 to 1,750 meters) — the center of the Zona Cafétera, Colombia’s coffee belt. At a time when coffee prices have been frequently below cost of production – greatly impacted coffee producers’ farming methods and of course, livelihoods – Diofanor is adding value to his coffee by taking risks — he is experimenting with processing methods. A savvy producer, Diofanor knew that the key to increasing profitability was in specialization. Ergo, he began working with Olam eight years ago when he needed a sponsor to become certified. Olam offered training on differentiated processing techniques through its Q-Processing course (co-funded by Olam and S&D Coffee & Tea). The new skills helped Diofanor access the specialty market.

Today, 50% of Diofanor’s production is specialty coffee, compared with just 10% six years ago. The farm now produces traditional washed coffee alongside honey processed and naturals via alternative fermentation and drying techniques. His varietals include Castillo, Tabi and Cenicafé Uno (1).

An alchemist and a producer, Diofanor’s innovative processing steps include:

1. Selective picking
2. Floatation — to select by density (a low-density float would not qualify for specialty coffee)
3. Manual selection/handpicking
4. Fermentation
5.  Drying — sun-drying on raised beds or mechanical

Through the manual selection, only the lushest cherries, with a deep, dark red or bright red coloring (depending on the varietal), are chosen. Diofanor’s fermentation methods include wet (tanks), dry (crates) and anaerobic. The coffee ferments for a minimum of 48 hours before depulping. Depending on the coffee and the method, the coffee could ferment for another 48 hours. (Anaerobic fermentation with fully washed coffee has exceeded 120 hours). The drying process includes sun-drying on raised beds located on a rooftop or mechanically.

Our group visited during harvest season and was able to observe the processing first-hand. Most in the group admitted that Diofanor’s cherries were among the most beautiful we have ever seen.

Agroforestry practices and biodiversity have allowed him to reduce fertilizer use. To shade his coffee trees, Diofanor uses plants that are conducive to coffee and the environment such as plantain, citrus and avocado trees. No pesticides or chemicals are used. He admitted that agroforestry practices have resulted in lower production, but the upside is higher quality, improved taste and lower environmental impact.

And his risk with experimental processing methods are paying off. Diofanor said that several times he was offered lower prices by the buyers when they learned of the processing method but after the coffee was cupped, he was able to negotiate a higher price.

Diofanor has an agro business administration degree, along with impressive marketing skills (I believe everyone in our group bought at least one bag of the three coffees we cupped on the farm, which he roasts and sells), so he does not have to be a coffee farmer. But as he said, “I’m doing what I love, not what I have to do.”

It is rare to see passion and profit harmoniously co-exist, and yet Diofanor is doing just that. Although his profits may not be huge, Diofanor said he is encouraged enough to continue experimenting while setting new goals. I look forward to seeing (and tasting) the results of Diofanor’s future experiments.

• Vanessa L. Facenda, editor Tea & Coffee Trade Journal. She may be contacted via vanessa@bellpublishing.com.

The post Achieving profit through passion appeared first on Tea & Coffee Trade Journal.

Available for mobile devices and desktop computers, TCCA tracks the entire cycle of coffee operations and production, from farming to processing to purchasing. By improving coffee farm production at the source, the application increases efficiency and provides insight into the entire process as a complete resource for capturing data to ensure quality product. TCCA also helps track the authenticity of the origin of the coffee source, including verifying organic certification and the region in which it was produced.

“TCCA is the most comprehensive application for farmers, as a key data resource while also creating essential connections in the process of moving coffee from point to point,” said Jean Orlowski, ECropOrigin founder.

“The ability to trace the process from the field all the way to the cup of coffee people are drinking, ensuring quality and authenticity, is a valuable asset to coffee production that builds trust in the industry.”

TCCA’s interface provides inventory management, reporting and accounting tools, and increases transparency and interaction to all involved in coffee production, including:

• Farmers, who can utilise real-time dashboards to create logs and records to track all parts of farm procedures, processing, inventory and accounting, providing valuable information that can improve a farm’s bottom line; convenience of mobile application in the field. The TCCA app is free for farmers.
• Brokers or Buyers, who can see logs created by farmers including details on picking dates, types and regions; able to purchase directly or create purchase requests through TCCA. The application automatically updates inventory availability.
• Roasters, who can track company inventory to see availability of coffee beans by region, including type – whether cherry, parchment, or green – as well as grade and origin.

• Consumers, who view QR codes on coffee packaging that trace the farm origin and provide historical data, including picking date or organic certification.

A screen grab of a picking log in the TCCA app.

A screen grab of work logs in the TCCA app.

For more information about ECropOrigin’s new app, visit: ecroporigin.com.

The post ECropOrigin launches coffee connection application appeared first on Tea & Coffee Trade Journal.

During the exhibition (at predetermined times), visitors to Brambati’s booth will be able to try out the roaster for themselves. Visitors can carry out remote roasting tests in real time, setting desired roasting profile and controlling the BR 5 coffee roaster located at the company’s Advanced Food Lab at its Codevilla head office. A sample of each roasted batch will be collected and available the next day at the stand.

Brambati’s BR range are state of the art and include advanced technology and automation. These fully automated roasters allow the customer complete control of the coffee roasting process, with the ability to adapt any roasting characteristics that the customer may require.

Visit Brambati in Pad 22 booth Q16-Q26-R15-R25.

The post Brambati showcases next-gen roaster at Host appeared first on Tea & Coffee Trade Journal.

Coffee washing station owners submitted 131 samples of Bourbon variety coffees from 11 provinces across Burundi, and 23 coffees from five provinces were selected to go to the COE internet auction on 19 September. This year was the first time a Natural processed coffee has made it to the COE Auction.

COE head judge, Stephen Vick said: “This year’s Burundi Cup of Excellence brought amazing quality and an ever-expanding range of flavor profiles. Burundian coffees have always been known for their wide range of fruit complexity and sweetness. This year was no different as we tasted classic washed Bourbon flavors of orange, peach, fresh fig, honey, brown sugar and hibiscus.

“With the addition of some naturally processed coffees into this year’s competition (including first place) those fruit flavors expanded even more with strawberry, cantaloupe and papaya notes. I look forward to seeing what flavors Burundi has yet to uncover in years to come.”

Nolan Hirte from Proud Mary in Australia and the USA said: “Attending COE is like my reset for coffee. It helps me stay connected and inspired by this incredible industry we work in. Burundi COE took that concept to another level again this year. Such a humbling place with such beautiful people working so hard for what they have, producing exceptional coffees.

“This year the national jury selected five natural lots in the top 40, two of which made it in to the top 10. This was so exciting to see another side of what Burundi can offer. There was the classic bright and juicy apricot coming from the washed bourbon with loud berry notes and that sparkling acidity…delicious.

Contrasted with the depth of the naturals with big tropical fruits ranging from pink to orange, like guava and mango and watermelon. So excited for Burundi and what is to come.”

Coffee washing station Gatukuza took first place with a 90.13, which was the only coffee to score 90 and above by the international jury. The winning coffee was a Natural processed Bourbon from the province of Ngozi.

In second place was a Washed Bourbon, which came from the region of Kayanza from coffee washing station Gitwenge with a score of 89.92. Karinzi coffee washing station scored 89.43 for the third rank from the region Kayanza with a washed Bourbon.

For the full list of Burundi competition winners follow the link.

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