KC's Coffee
KC's Coffee
KC's Coffee
KC's Coffee
KC's Coffee
KC's Coffee
KC's Coffee
Amar-Tsee Coffee specializes in the trading and exporting of a variety of green coffees: Bourbon, Typica,Bourbon, Catuaí, Acaiá,Mundo Novo, Yirgacheffe, Sidamo,Oberon, Cerrado, including specialty, organic, decaffeinated, sustainable, and fairtrade.
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To provide a superior product in these areas, we utilize an array of Arabica and Robusta beans.
At Amar-Tsee Coffee we manage all of our milling, processing, warehousing, exporting, and trading facilities. Constant communication between all of our processing locations keeps us aware of crop forecasts, weather updates, and other information that may influence current and future supplies. In addition to these technical aspects, each sample that passes through an Amar-Tsee office is cupped and graded by experienced lab technicians, further ensuring that all coffee delivered by Amar-Tsee meets the most critical standards.
Product Supply Chain
SEEDLINGS
Young coffee trees are nurtured for approximately one year in a nursery before they are planted in a farm where they will replace dead or old trees.
TREES
Coffee tree start to produce after 3 years and is consider to be in full capacity after 5 years, then a proper pruning and fertilizing is request to keep the production at his best level. We have been focusing with our SMS structure to work closely with farmers to help them increasing the yield of each tree as the production per tree could vary drastically when it is properly managed.
DEVELOPMENT
The development of the bean begins with the flowering, a spectacular event with a rich scent to let the producer know that next year’s production will be plentiful.
The time from the flower to a ripe cherry is approximately 9 months for arabica coffee and 11 months for robusta, and generally occurs soon after the rainy season.
HARVEST
The majority of coffee worldwide is still hand-picked. Harvesting usually lasts two to three months, during which there may be as many as three or four passes in which only the ripest cherries are picked.
WET MILLING
During the wet milling process, the cherries are fermented and de-pulped, leaving two beans in husk (pergamino). The pergamino is removed from the fermentation tanks, washed, and dried either under the sun on patios or in mechanical dryers.
DRY MILLING
After coffee has been dried, it is stored in pergamino in fiber bags at a warehouse. By staying in pergamino, the coffee will retain its freshness and its quality will be better preserved. Before it is ready for export, coffee is machined in a dry mill to remove its parchment skin. The beans are polished, and any defective beans are mechanically filtered out. The raw, green beans are rebagged and the coffee is now ready for export.
QUALITY CONTROL
The ultimate test for quality is revealed within the cup. Cupping ensures that the coffee is sound in appearance and that there are no defects in the taste, smell, or odor of the coffee. It is carried out at every stage of processing – at the plantations, mills, container loading sites, importer’s office, and roaster’s facilities.
LOGISTICS
To transport coffee from its origin country to its final destination, it is loaded into 20 foot containers. The containers can be loaded with either approximately 275 bags (69 kg) of tightly stacked bags or a bulk bag that holds the equivalent of 300 bags (approximately 20 metric tons). The containers are then loaded onto large cargo ships bound for a specific destination.
ROASTING
Roasting and Grinding