Bayaaya Specialty Coffee Participates in Quality Training Workshop

Bayaaya Specialty Coffee recently participated in a two-day quality training workshop facilitated by the International Trade Centre (ITC). The event brought together coffee companies and cooperative members to enhance their understanding of crucial aspects of coffee processing and quality control.

Representing Bayaaya Specialty Coffee at the workshop was our Managing Director, Meridah. The training provided valuable insights into various topics essential for maintaining the high standards we strive for in our coffee production.

Key Topics Covered:

  • Coffee Fruit Anatomy: A detailed exploration of the structure of coffee cherries, focusing on the critical stages that affect the final cup quality.
  • Processing Methods: Participants delved into the three most commonly used coffee processing methods—Natural, Honey, and Fully Washed—understanding their impact on flavor profiles and quality consistency.
  • Coffee Processing Diagram: The training included an overview of the ripening series, the use of ripening boards, and the importance of accurate coffee measurement techniques.
  • Measurement Devices: Attendees were introduced to various tools essential for precise coffee processing, including:
    • Refractometer
    • pH Meter
    • IR Thermometer
    • Hygro Thermometer
    • Moisture Meter
  • Data Processing & Recording: Emphasizing the importance of meticulous data recording during coffee processing to ensure quality and traceability.
  • Pulping Machine Types: The workshop covered different types of pulping machines used in coffee processing, including Horizontal Drum Pulpers, Vertical Drum Pulpers, and Screen Pulpers.

This training underscores Bayaaya Specialty Coffee’s commitment to continuous improvement and excellence in coffee production. By staying updated with the latest techniques and technologies, we aim to deliver the highest quality coffee to our customers.

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