Service is performed exclusively by the eight cooperatives CECOVASA Processing of organic and conventional coffee

COFFEE EXPORTS

·         Quality Control: All coffees are processed before being previously assessed physical and cupping (coffee should be dry, defects allowed according to the Peruvian Technical Standard, Maximum humidity 12%), and organoleptically (tasting)

·         Receipt of raw materials and Heavy: Upon receipt coffee is taken into account the weights, which are important for yields.

·         Selection and Cleaning: Once the coffee has entered the plant passes through the sieve for sorting and cleaning. The clean grain passing through a funnel which is fed mechanically to the toaster.

·         Bagging, weighed and sealed: The coffee is bagged gold and green once selected for further heavy sewn ready for export

DOMESTIC CONSUMPTION COFFEE

·         Roasting: To start the roasting process, the oven is heated beforehand and then proceed to roast and has a thermometer to check the roasting temperature

·         Cooling: Roasted coffee, go down to the cooler, which has a mechanical feeder that connects to the hopper and the mill.

·         Milling: Once the coffee is already in the hopper is necessary to grind, ground coffee being moved in a carriage, to the boxes.

·         Bagging: The ground coffee is placed in the boxes, is moved by hand to the bagger, which is working 250gr and 500gr presentations, the operation of the bagger is a function of the presentation you are working.

·         Packaging: Coffee will be bagged then packed in packages or bags according to the requirements of customers.