His assistant punctures the coffee bags and removes a random sample of beans and puts them into a tiny machine which removes the bean's parchment. The owner then tests the beans for aroma, color, size, moisture and texture. Only the best crops are sold and distributed for export. The beans are now brought to the mill where they are fed into machines which remove the tough parchment husk and silvery skin that surrounds each bean. The beans pass through different screening processes, where they are freed from impurities and sorted by size, weight and shape.
Young women undertake that last critical inspection and discard inferior quality beans.
Now the rich, olive-green beans are ready to be poured into bags and are sealed for export. It is only after this long process that the Federation will give its stamp of approval. However, before the bags are sealed, yet another sample is taken which is graded and weighed. This sample of coffee is roasted, ground, and finally tasted in a properly prepared cup of coffee. The experts give marks for aroma, acidity and uniformity.