Mount Rwenzori Coffee Farmers Cooperative UnionUganda Cooperative
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Harvesting is done by selective handpicking of only red-ripe cherries which are then floated in water as a primary sorting criterion. The floaters are skimmed off the surface and considered separately whereas sinkers are subjected to a pulping process. After pulping the coffee is fermented for 18 hours then washed and spread on wire meshes for water to drip off, from wire mesh to the tarpaulin until it dries to the right moisture content.
The dry parchment is subjected to hulling process using a specialized huller with pre cleaner and destoner combined.
Further processing involves sorting by hand done by a team of women and men employed by the union. The sorted and cleaned beans are stored centrally on pallets awaiting grading and gravity tabling.