Internship Report Mohammed Rakeen 2

KUVEMPU UNIVERSITY
ST JOSEPH FIRST GRADE COLLEGE

CHIKMAGALURU 577102
(constituent College of Kuvempu university)
department of commerce
__________________________________________________________________________________
_______
INTERNSHIP REPORT ON
KADLEMAKKI COFFEE CURERS AND TRADERS S AND TRADER
SUBMITTED IN PARTIAL FULLFILLMENT OF THR REQUIREMENT FOR
THE AWARD OF B.COM OF DEGREE
BACHELOR OF COMMERCE
SUBMITTED BY
MR MOHAMMAD RAKEENN
UCCMS NO: U06ST21C0019
UNDER THE SUPERVISION

MR VINAY KUMAR
FACULTY MEMBER OF COMMERCE
CHIKMAGALUR
2023-24
1
KUVEMPU UNIVERSIT
CHIKMAGALURU 577102
Department of commerce
________________________________________________________
PRINCIPAL CERTIFICATE
PRINCIPAL’S CERTIFICATE
This is to certified that this internship report om entitled “KADLEMAKKI COFEE CURERS AND
TRADERS” carried by 6th semester BCom under MR MOHAMMED RAKEEN has been out the
guidance of MR VINAY KUMAR towards the partial fulfillment of requirement for the award of
degree of bachelors of commerce Kuvempu university during the academic year 2023-24.
PLACE: CHIKMAGALUR
DATE:
Principal
St joseph first grade college
Chikmagalur 577102
2
ST JOSEPH FIRSTST JOSEPH FIRST GRAD GRADE COLLEGE
CHIKMAGALUR
JYOTHI NAGAR, CHIKMAGALUR 577102
KARNATAKA, INDIA
INTERNSHIP REPORT
ON
KADLEMAKKI COFEE CURERS AND TRADERS
SUBMITTED BY
MR MOHAMMED RAKEEN
U06ST21C0019
UNDER THE GUIDANCE OF
MR VINAY KUMAR
PROJECT COORDINATOR
3
KUVEMPU UNIVERSIT
ST JOSEPH FIRTGRADE COLLEGE
CHIKMAGALURU 577102
__________________________________________________________________________________
ACKNOWLEDGEMENT
I would like to express thanks to Kuvempu university for providing an opportunity to Purse bachelor
of commerce
I sincerely my thanks to my guide MR VINAY KUMAR faculty member of department of commerce
for giving her valuable guidance and timely support to complete this internship report successfully
I honestly express thanks to our principal MR VINCENT CARDOZA for supporting me to complete
the internship report
Last but not least, I am thankful to all my friends and faculty member of the department of commerce
in college. St joseph first grade college, Chikmagalur who helped me to directly or indirectly in the
competition of this internship report. I also thank my family members who have helped me to
complete this work successfully
MOHAMMED RAKEEN
U06ST21C0019
4
KUVEMPU UNIVERSIT
CHIKMAGALURU 577102
_________________________________________________________________________________
CERTIFICATE
This is certified that MR MOHAMMED RAKEEN, bearing Reg No U006ST21C0019 student of st

joseph first grade college, chikmagalur has successfully completed internship course on 25/05/2024 to
25/06/2024 from our organization
Place:
Date: Signature of Proprietor
5
KUVEMPU UNIVERSIT
CHIKMAGALURU 577102
__________________________________________________________________________________
_______
DECLARATION
I hereby declare that the internship report entitled “KADLEMAKKI COFFE CURERS AND
TRADERS” is my original work and prepare by me under the guidance of MR VINAY KUMAR
department of commerce
I also declare that this report at not been submitted at not been submitted to any other university for
award any degree
MOHAMMED RAKEEN
U06ST21C0019
6
KUVEMPU UNIVERSIT
CHIKMAGALURU 577102
__________________________________________________________________________________
_______
GUIDE’S CERTIFICATE
This is certify that this internship report entitled “ KADLEMAKKI COFFE CURERS AND
TRADERS” carried out by MR MOHAMMED RAKEEN 6th semester B com. Under my guidance
towards the partial fulfillment of requirement for the award of the degree of bachelors of commerce
from Kuvempu university during the academic year 2023-24
Signature Of HOD Guide Signature
7
INDEX
SL TITLE PAGE
NO NO
1 INTRODUCTION
2 INDUSTRY PROFILE
AND COMPANY PROFILE
3 ORGANISATION STRUCTURE
4 DEPARTMENTAL STUDY
5 SWOT ANALYSIS
AND INTERPRTATION
6 SUMMARY OF FINDINGS SUGGESTIONS
AND CONCLUSION
7 BIBLIOGRAPHY
CHAPTER -1
8
INTRODUCTION
INTRODUCTION :
I am Mohammed Rakeen Iam studying in 3rd b.com 6th semester in st joseph
first grade college . jhothi nagar chikmagalur Report guided by Vinay sir
1.1INTRODUCTION
Coffee curing is a crucial process in the production of coffee beans, vital

for achieving the desired flavor and quality. It involves several stages aimed at preparing the
freshly harvested coffee cherries for roasting and consumption. The primary goal of coffee
curing is to remove the outer layers of the cherry and to dry the beans to an optimal moisture
content, ensuring preservation and enhancing flavor characteristics.
The process typically begins with the separation of coffee cherries from their trees, followed
by sorting to remove any defective or overripe cherries. Next, the cherries undergo
depumping, where the outer skin and pulp are mechanically removed. This step is critical as
it exposes the coffee beans, which are actually seeds inside the cherries.
Coffee curing is a crucial process in the production of coffee beans, vital for achieving the
desired flavor and quality. It involves several stages aimed at preparing the freshly harvested
coffee cherries for roasting and consumption. The primary goal of coffee curing is to remove
the outer layers of the cherry and to dry the beans to an optimal moisture content, ensuring
preservation and enhancing flavor characteristics.
The process typically begins with the separation of coffee cherries from their trees, followed
by sorting to remove any defective or overripe cherries. Next, the cherries undergo depulping,
where the outer skin and pulp are mechanically removed. This step is critical as it exposes the
coffee beans, which are actually seeds inside the cherries.
In conclusion, coffee curing is a meticulous process that plays a crucial role in determining
the final quality and flavor of coffee beans. Each stage requires careful attention to detail and
adherence to specific techniques to ensure that the beans reach their full potential in terms of
aroma, taste, and freshness.
1.2 SIGNIGICANCE OF THE ORGANIZATION OF THE STUDY
The study of coffee curing holds significant importance in several aspects of the
coffee industry, agricultural practices, and consumer satisfaction. Here are some key points
highlighting its significance:
9
1. Quality Assurance: Coffee curing directly impacts the quality and flavor profile of
the final coffee product. The methods used during curing affect the aroma, acidity,
body, and overall taste of the coffee beans. Understanding these processes helps
producers optimize conditions to achieve desired flavor characteristics and
consistency.
2. Economic Impact: Coffee is a major global commodity, with millions of people
involved in its production, processing, and distribution. Effective curing practices can
lead to higher-quality beans, which typically command better prices in the market.
This enhances the economic viability of coffee farming communities and improves
livelihoods.
3. Sustainability: Sustainable coffee production includes practices that minimize
environmental impact, conserve resources, and promote biodiversity. Efficient curing
methods that reduce water usage, energy consumption, and waste generation
contribute to sustainable farming practices.
4. Technological Advancements: Research into coffee curing has driven technological
innovations in processing equipment, fermentation techniques, drying methods, and
quality control measures. Advancements in these areas help coffee producers increase
efficiency, reduce post-harvest losses, and improve product consistency.
5. Preservation of Coffee Heritage: Different coffee-growing regions have unique
curing traditions that influence the distinct flavors of their coffees. Studying these
traditional methods helps preserve cultural heritage and promotes diversity in coffee
flavor profiles.
6. Consumer Preferences: Coffee consumers increasingly seek high-quality, ethically
sourced, and sustainably produced products. Knowledge of coffee curing allows
producers to cater to consumer preferences by offering coffees with specific flavor
profiles and certifications (e.g., organic, fair trade).
7. Global Trade and Market Access: Understanding coffee curing practices is essential
for compliance with international trade standards and certifications. Compliance
ensures market access to countries with stringent quality and safety regulations,
expanding market opportunities for coffee-producing regions.
8. Research and Education: Continued study of coffee curing fosters research
collaborations, educational programs, and knowledge sharing among coffee industry
stakeholders. This collective effort supports innovation, best practices dissemination,
and capacity building within the coffee sector.
In conclusion, the study of coffee curing is pivotal for enhancing coffee quality,
sustainability, economic viability, and cultural preservation within the global coffee industry.
It underscores the interconnectedness of agricultural practices, technological advancements,
market dynamics, and consumer preferences in shaping the future of coffee production
worldwide.
1.3 OBJECTIVES OF THE STUDY
10
The objectives of coffee curing are multifaceted, aiming to transform freshly harvested
coffee cherries into high-quality beans suitable for roasting and consumption. Here are the
primary objectives of coffee curing:
1. Removal of Outer Layers: The initial objective of coffee curing is to remove the
outer layers of the coffee cherry, including the skin and pulp. This process, known as
depulping, exposes the coffee beans inside the cherry.
2. Fermentation and Mucilage Removal: After depulping, the beans undergo
fermentation to loosen and remove the sticky mucilage that surrounds them. This step
is crucial for achieving clean and evenly processed beans.
3. Controlled Drying: Proper drying of coffee beans is essential to reduce their
moisture content to an optimal level (around 10-12%). This prevents mold growth,
ensures long-term storage stability, and preserves the beans' flavor characteristics.
4. Development of Flavor Profiles: During curing, specific techniques such as
fermentation duration and drying methods significantly influence the flavor
development of coffee beans. These techniques can enhance desirable flavors and
aromas while minimizing undesirable characteristics.
5. Quality Assurance: Curing processes are designed to maintain and enhance the
overall quality of coffee beans. This includes ensuring uniformity in bean size, color,
moisture content, and freedom from defects.
6. Preparation for Roasting: Properly cured coffee beans are more predictable in their
roasting behavior, allowing roasters to achieve consistent roast profiles and desired
flavor outcomes.
7. Long-Term Storage and Transport: Effective curing practices prepare coffee beans
for long-term storage and transportation without compromising their quality. This is
crucial for maintaining the freshness and integrity of coffee beans from farm to cup.
8. Sustainability and Efficiency: Sustainable curing practices aim to minimize
environmental impact, conserve resources such as water and energy, and reduce waste
generation during the processing of coffee cherries.
9. Compliance with Standards and Certifications: Curing practices often align with
international quality standards and certifications (e.g., Fair Trade, Organic) that
promote ethical and sustainable practices in coffee production.
10. Preservation of Cultural Heritage: Curing methods can vary across coffee-
producing regions, reflecting cultural traditions and local expertise. Studying and
preserving these methods help maintain cultural diversity in coffee flavors and
production practices.
In summary, the objectives of coffee curing are centered around transforming raw coffee
cherries into high-quality beans through meticulous processing techniques that enhance
flavor, ensure consistency, and support sustainability in the coffee industry.
1.4 METHODOLOGY OF THE STUDY
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The methodology of coffee curing involves a series of carefully orchestrated steps to
transform freshly harvested coffee cherries into dried beans ready for roasting. These steps
typically include:
1. Harvesting: Coffee cherries are selectively picked when ripe, ensuring optimal flavor
development. The timing of harvest is crucial as it directly impacts the quality of the
final product.
2. Sorting and Cleaning: Upon harvesting, coffee cherries undergo initial sorting to
remove leaves, twigs, and any debris. This ensures that only ripe cherries proceed to
further processing, maintaining quality standards.
3. Depulping: The depulping process mechanically removes the outer skin and pulp
from the coffee cherries, revealing the coffee beans (seeds) inside. This step is
essential to prepare the beans for fermentation.
4. Fermentation: After depulping, the beans are typically fermented in water tanks or
fermentation tanks. Fermentation helps to break down and remove the sticky mucilage
that clings to the beans. The duration of fermentation varies depending on factors such
as altitude, temperature, and desired flavor profiles.
5. Washing: Following fermentation, the beans undergo thorough washing to halt the
fermentation process and to clean the beans. This step is critical to ensure that the
beans are free from residual mucilage and other impurities.
6. Drying: Once washed, the beans are spread out in thin layers to dry. Drying can be
done using various methods:
o Sun drying: Beans are spread on patios or raised beds under the sun, allowing
natural sunlight to gradually reduce their moisture content.
o Mechanical drying: In some cases, especially in regions with unpredictable
weather, mechanical dryers are used to control drying conditions more
precisely.
7. Resting (Optional): Some producers allow the dried beans to rest for a period of time
before further processing. This resting period can help stabilize the beans' moisture
content and allow flavors to develop.
8. Hulling: After drying, the beans are hulled to remove the parchment layer that
surrounds them. Hulling can be done mechanically using hulling machines.
9. Grading and Sorting: The hulled beans are graded and sorted based on size, weight,
and density. This step ensures uniformity and consistency in the final product.
10. Packaging and Storage: Finally, the sorted beans are packaged in bags or containers
suitable for transportation and storage. Proper packaging helps maintain the beans'
quality during shipping and storage.
Throughout the entire methodology of coffee curing, attention to detail and adherence to
specific processing techniques are crucial to producing high-quality coffee beans with
desirable flavor profiles. Factors such as climate, altitude, processing time, and drying
methods all contribute to the unique characteristics of coffee from different regions around
the world.
1.5 LIMITATIONS OF THE STUDY
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Coffee curing, despite being a crucial process in coffee production, has several
limitations and challenges that can impact the quality and consistency of the final product.
Some of these limitations include:
1. Weather Dependence: Sun drying, a common method of drying coffee beans, is

highly weather-dependent. Unpredictable weather conditions such as rain or excessive
humidity can prolong drying times or lead to uneven drying, affecting the quality of
the beans.
2. Quality Variation: Variability in curing practices across different regions and farms
can result in inconsistent quality of coffee beans. Factors such as fermentation
duration, drying methods, and handling practices can vary widely, leading to
differences in flavor, acidity, and overall cup profile.
3. Labor Intensity: Coffee curing involves labor-intensive processes such as hand-
picking ripe cherries, depulping, and manually sorting beans. Labor costs and
availability of skilled labor can impact the efficiency and cost-effectiveness of curing
operations.
4. Risk of Contamination: Improper fermentation or drying practices can lead to
contamination of coffee beans, resulting in off-flavors or even mold growth.
Contaminated batches may need to be discarded, leading to financial losses for
producers.
5. Environmental Impact: Traditional curing methods, such as sun drying, can have
environmental implications if not managed sustainably. For instance, excessive water
usage during fermentation or inefficient use of energy for mechanical drying can
contribute to environmental degradation.
6. Storage Challenges: Proper storage of dried coffee beans is critical to maintain their
quality and freshness. Improper storage conditions, such as exposure to moisture or
fluctuations in temperature, can lead to deterioration of flavor and aroma over time.
7. Quality Control: Ensuring consistent quality across batches requires rigorous quality
control measures throughout the curing process. Small deviations in processing
techniques or environmental conditions can significantly impact the final cup quality.
8. Market Demands: Consumer preferences for specific flavor profiles and
certifications (e.g., organic, fair trade) can add complexity to curing practices.
Meeting market demands while maintaining quality standards requires careful
planning and adherence to regulations.
9. Economic Viability: Rising production costs, fluctuations in coffee prices, and
market competition can pose economic challenges for coffee producers. Efficient
curing practices that enhance quality while controlling costs are essential for
profitability.
10. Adaptation to Climate Change: Climate change poses a significant threat to coffee
production, affecting growing conditions and the viability of traditional curing
methods. Producers may need to adapt by implementing climate-resilient practices or
exploring alternative drying technologies.
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CHAPTER -2
INDUSTRY PROFILE AND COMPANY PROFILE
2.1 INDUSTRY PROFILE
Coffee curing is a critical stage in the coffee production process,

transforming harvested coffee cherries into green coffee beans ready for roasting. The curing
process includes several steps such as drying, hulling, polishing, grading, and sorting. Here is
an industry profile of coffee curing:
Overview
Coffee curing involves the post-harvest processing of coffee cherries to prepare them for
roasting. This stage is crucial for determining the quality of the final product. Coffee curing is
typically done in coffee-producing countries, often at specialized facilities or mills.ation and
Precision
 Automated Drying Systems: New drying technologies use sensors and automation to ensure
precise control of temperature and humidity, leading to more consistent drying and improved
bean quality.
 Optical Sorters: Advanced sorting machines equipped with optical sensors can detect and
remove defective beans with higher accuracy, ensuring uniform qualitygital Tools
 Data Analytics: Use of data analytics to monitor and optimize the curing process. This
includes tracking weather conditions, moisture levels, and drying times to improve efficiency
and predict outcomes.
 Blockchain for Traceability: Blockchain technology is being used to enhance traceability in
the coffee supply chain, allowing consumers and buyers to verify the origin and quality of
coffee beans. Conservation
 Eco-Friendly Wet Processing: Development of water-efficient wet processing methods to

reduce water usage and pollution. This includes closed-loop systems that recycle water.ble
 Solar Drying: Increasing use of solar-powered drying facilities to reduce energy consumption
and carbon footprint.
 Biomass Energy: Utilizing coffee husks and other by-products as a source of energy for
drying and other processing needs Processing
 Specialty Coffee: Focus on micro-lot processing to produce high-quality specialty coffee

with unique flavor profiles. This involves more meticulous handling and curing of small
batches of coffee.ation Techniques
14
 Controlled Fermentation: Experimentation with different fermentation techniques to
enhance flavors. This includes anaerobic fermentation and yeast-inoculated fermentation,
which can produce distinctive tastier Empowerment
 Training and Education: Programs aimed at educating farmers on best practices in curing to
improve quality and increase profitability.
 Fair Trade and Direct Trade: Growing emphasis on fair trade and direct trade models to
ensure better compensation for farmers and more transparent supply chainseferences
 Transparency and Storytelling: Consumers are increasingly interested in the story behind
their coffee. Transparent supply chains and detailed information about the curing process are
becoming marketing points.
 Single-Origin and Traceable Coffee: Demand for single-origin and traceable coffee is on the
rise, pushing producers to ensure high standards in curing and documentation.n in Coffee
Products
 Ready-to-Drink Coffee: The rise of ready-to-drink coffee products is influencing curing

methods to ensure the beans used in these products maintain their flavor and quality over
longer periods.
 Cold Brew: The popularity of cold brew coffee is leading to specific curing techniques
designed to enhance the flavor profiles suitable for cold brewing.
These trends indicate a dynamic and evolving industry where innovation, sustainability, andC
2.2 LATEST TREND IN COFFE CURING
The latest trends in coffee curing reflect a combination of technological advancements,

sustainability efforts, and a focus on quality and traceability. Here are some of the key
trends:ation and Precision
 Automated Drying Systems: New drying technologies use sensors and automation to ensure
precise control of temperature and humidity, leading to more consistent drying and improved
bean quality.
 Optical Sorters: Advanced sorting machines equipped with optical sensors can detect and
remove defective beans with higher accuracy, ensuring uniform quality.
b. Digital Tools
 Data Analytics: Use of data analytics to monitor and optimize the curing process. This
includes tracking weather conditions, moisture levels, and drying times to improve efficiency
and predict outcomes.
 Blockchain for Traceability: Blockchain technology is being used to enhance traceability in
the coffee supply chain, allowing consumers and buyers to verify the origin and quality of
coffee beans.
2. Sustainability and Environmental Concerns

a. Water Conservation
 Eco-Friendly Wet Processing: Development of water-efficient wet processing methods to

reduce water usage and pollution. This includes closed-loop systems that recycle water.
15
b. Renewable Energy
 Solar Drying: Increasing use of solar-powered drying facilities to reduce energy consumption
and carbon footprint.
 Biomass Energy: Utilizing coffee husks and other by-products as a source of energy for
drying and other processing needs.-lot Processing
 Specialty Coffee: Focus on micro-lot processing to produce high-quality specialty coffee

with unique flavor profiles. This involves more meticulous handling and curing of small
batches of coffee.mentation Techniques
 Controlled Fermentation: Experimentation with different fermentation techniques to

enhance flavors. This includes anaerobic fermentation and yeast-inoculated fermentation,
which can produce distinctive taste profiles.powerment
 Training and Education: Programs aimed at educating farmers on best practices in curing to
improve quality and increase profitability.
 Fair Trade and Direct Trade: Growing emphasis on fair trade and direct trade models to
ensure better compensation for farmers and more transparent supply chains.mer Preferences
 Transparency and Storytelling: Consumers are increasingly interested in the story behind
their coffee. Transparent supply chains and detailed information about the curing process are
becoming marketing points.
 Single-Origin and Traceable Coffee: Demand for single-origin and traceable coffee is on the
rise, pushing producers to ensure high standards in curing and documentation ion in Coffee
Products
 Ready-to-Drink Coffee: The rise of ready-to-drink coffee products is influencing curing

methods to ensure the beans used in these products maintain their flavor and quality over
longer periods.
 Cold Brew: The popularity of cold brew coffee is leading to specific curing techniques
designed to enhance the flavor profiles suitable for cold brewing.
These trends indicate a dynamic and evolving industry where innovation, sustainability, and
quality are driving changes in coffee curing practices.
4o
COMPANY PROFILE
2.1 INTRODUCTION r
16
Kadlemakki coffee curing and traders . specializes in the processing and curing of high-
quality coffee beans, serving both local and international markets. Established in 2017, the
company is dedicated to sustainable practices and the production of premium-grade coffee.
Mi Statement
"To deliver the highest quality coffee beans through sustainable and innovative curing
processes, enhancing the livelihoods of coffee farmers and satisfying the demands of
discerning coffee consumers worldwide."
Vision
"To be a global leader in coffee curing, known for our commitment to quality, sustainability,
and community development."
Key Operations
1. Drying:
o Utilizes advanced solar drying systems and mechanical dryers to ensure consistent
moisture levels.
o Employs both natural and washed processing methods tailored to different coffee
varieties.
2. Hulling:
o Equipped with state-of-the-art hulling machinery to efficiently remove parchment and
husk layers.
o Focuses on maintaining bean integrity and minimizing defects during the hulling
process.
3. Polishing:
o Optional polishing services to remove silver skin, enhancing bean appearance and
quality.
o Uses gentle polishing techniques to preserve bean characteristics.
4. Grading and Sorting:

o Implements optical sorters and manual sorting to achieve high precision in grading
beans by size, weight, and quality.
o Strict quality control protocols to ensure only the best beans reach the market.
5. Packaging:
o Offers various packaging solutions, including burlap and jute bags, vacuum-sealed
packs, and custom branding options.
o Ensures beans are packed to maintain freshness during transport and storage.
2.2 NATURE OF THE BUSINESS
The nature of the coffee curing business involves several key

activities focused on transforming harvested coffee cherries into high-quality green coffee
beans, ready for roasting and further processing. Here is an outline of the nature of the coffee
curing business:
17
1. Processing and Transformation
 Primary Objective: To process raw coffee cherries into green coffee beans through a series
of steps that include drying, hulling, polishing, grading, and sorting.
 End Product: Green coffee beans, which are the primary product sold to coffee roasters,
exporters, and distributors.
2. Quality Enhancement
 Focus on Quality: Ensuring the highest possible quality of coffee beans by carefully
managing each step of the curing process.
 Grading and Sorting: Implementing rigorous grading and sorting protocols to classify beans
by size, weight, and quality, removing defective beans to maintain high standards.
3. Sustainability and Environmental Responsibility
 Sustainable Practices: Adopting environmentally friendly practices such as water-efficient

wet processing, solar drying, and recycling by-products.
 Energy Use: Utilizing renewable energy sources, like solar power and biomass energy from
coffee husks, to minimize environmental impact.
4. Community Engagement
 Supporting Farmers: Working closely with coffee farmers and cooperatives to provide fair
compensation, access to resources, and training in best practices.
 Local Development: Investing in local communities through projects in education,
healthcare, and infrastructure to improve the overall standard of living in coffee-growing
regions.
5. Innovation and Technology
 Technological Integration: Incorporating advanced technologies such as automated drying

systems, optical sorters, and digital monitoring tools to enhance efficiency and consistency.
 Research and Development: Continuously innovating and experimenting with new curing
techniques and processes to improve quality and sustainability.
6. Market and Trade
 Local and Global Markets: Serving both local and international markets by exporting cured
green coffee beans to specialty coffee roasters and distributors worldwide.
 Traceability and Certification: Ensuring traceability from farm to cup, and obtaining
certifications such as organic, fair trade, and Rainforest Alliance to meet market demands and
consumer preferences.
7. Business Models
 Direct Curing Services: Offering curing services to coffee farmers and cooperatives,
enabling them to enhance the quality and marketability of their coffee beans.
 Product Sales: Selling cured green coffee beans directly to roasters, exporters, and
distributors.
18
8. Quality Control and Certification
 Quality Assurance: Implementing strict quality control measures throughout the curing
process to ensure consistency and high standards.
 Certification Services: Providing third-party quality control and certification to verify the
quality and sustainability of the coffee beans.
2.3 MISSION OF THE COFFEE CURING
The nature of the coffee curing business involves several key activities focused
on transforming harvested coffee cherries into high-quality green coffee beans, ready for
roasting and further processing. Here is an outline of the nature of the coffee curing business:
1. Processing and Transformation
 Primary Objective: To process raw coffee cherries into green coffee beans through a series
of steps that include drying, hulling, polishing, grading, and sorting.
 End Product: Green coffee beans, which are the primary product sold to coffee roasters,
exporters, and distributors.
2. Quality Enhancement
 Focus on Quality: Ensuring the highest possible quality of coffee beans by carefully
managing each step of the curing process.
 Grading and Sorting: Implementing rigorous grading and sorting protocols to classify beans
by size, weight, and quality, removing defective beans to maintain high standards.
3. Sustainability and Environmental Responsibility
 Sustainable Practices: Adopting environmentally friendly practices such as water-efficient

wet processing, solar drying, and recycling by-products.
 Energy Use: Utilizing renewable energy sources, like solar power and biomass energy from
coffee husks, to minimize environmental impact.
 Supporting Farmers: Working closely with coffee farmers and cooperatives to provide fair
compensation, access to resources, and training in best practices.
 Local Development: Investing in local communities through projects in education,
healthcare, and infrastructure to improve the overall standard of living in coffee-growing
regions.
 Technological Integration: Incorporating advanced technologies such as automated drying

systems, optical sorters, and digital monitoring tools to enhance efficiency and consistency.
 Research and Development: Continuously innovating and experimenting with new curing
techniques and processes to improve quality and sustainability.
19
6. Market and Trade
 Local and Global Markets: Serving both local and international markets by exporting cured
green coffee beans to specialty coffee roasters and distributors worldwide.
 Traceability and Certification: Ensuring traceability from farm to cup, and obtaining
certifications such as organic, fair trade, and Rainforest Alliance to meet market demands and
consumer preferences.
7. Business Models
 Direct Curing Services: Offering curing services to coffee farmers and cooperatives,
enabling them to enhance the quality and marketability of their coffee beans.
 Product Sales: Selling cured green coffee beans directly to roasters, exporters, and
distributors.
8. Quality Control and Certification
 Quality Assurance: Implementing strict quality control measures throughout the curing
process to ensure consistency and high standards.
 Certification Services: Providing third-party quality control and certification to verify the
quality and sustainability of the coffee beans.
2.4 VISION OF COFFEE CURING
The vision statement of a coffee curing company should outline its long-term
aspirations and the impact it aims to have on the industry, environment, and community.
Here's an example of a vision statement for a coffee curing business:
Vision Statement
"To be a global leader in coffee curing, renowned for our unwavering commitment to quality,
sustainability, and community empowerment, setting the standard for excellence and
innovation in the coffee industry."
Key Components of the Vision:
1. Global Leadership
o Industry Standard: Aspire to set the benchmark for best practices in coffee curing,
becoming the preferred choice for coffee roasters and distributors worldwide.
o Market Influence: Lead the market by influencing trends and driving innovation in
coffee processing and curing.
2. Unwavering Commitment to Quality

o Excellence: Maintain an unwavering focus on producing the highest quality green
coffee beans, ensuring consistency and superior flavor profiles.
o Continuous Improvement: Pursue ongoing improvement in curing techniques and
processes to stay ahead in quality standards.
20
3. Sustainability
o Environmental Stewardship: Promote and implement sustainable practices that
protect and preserve the environment for future generations.
o Green Innovations: Invest in and adopt cutting-edge sustainable technologies and
methodologies in coffee curing.
4. Community Empowerment
o Farmer Support: Empower coffee farmers by providing fair compensation,
education, and resources to enhance their productivity and quality of life.
o Local Development: Contribute to the social and economic development of coffee-
growing communities through targeted initiatives and programs.
5. Setting Standards for Excellence and Innovation

o Innovative Practices: Lead the industry in innovative curing practices, leveraging
technology and research to continually enhance the coffee curing process.
o Quality Assurance: Ensure rigorous quality assurance measures that reflect the
highest standards of excellence in every batch of cured coffee beans.
This vision reflects the company’s aspirations to not only excel in the coffee curing industry
but also to make a positive impact on the environment and the communities involved in
coffee production. It emphasizes leadership, quality, sustainability, innovation, and
community support as the pillars of the company’s future.
2.5 VALUES OF COFFEE CURING
The values of a coffee curing company define the core principles and beliefs that
guide its operations, decision-making processes, and interactions with stakeholders. Here are
some key values that a coffee curing business might uphold:
Core Values
1. Quality
o Excellence: Commit to producing the highest quality coffee beans through
meticulous attention to detail and continuous improvement in curing processes.
o Consistency: Ensure that every batch of coffee meets stringent quality standards to
provide a reliable product for customers.
2. Sustainability
o Environmental Responsibility: Implement eco-friendly practices to minimize the
environmental impact of coffee curing, including water conservation, renewable
energy use, and recycling.
o Sustainable Development: Promote sustainable farming and processing methods that
protect natural resources and support long-term ecological balance.
3. Community Empowerment
o Farmer Support: Foster strong relationships with coffee farmers and cooperatives,
providing them with fair compensation, training, and resources to improve their
livelihoods.
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o Local Engagement: Invest in community development initiatives, such as education,
healthcare, and infrastructure, to enhance the well-being of coffee-growing regions.
4. Innovation
o Forward-Thinking: Embrace innovation and leverage cutting-edge technologies to
continuously enhance the coffee curing process and improve product quality.
o Adaptability: Stay agile and adaptable to changing market trends and consumer
preferences, ensuring the company remains at the forefront of the industry.
5. Integrity
o Ethical Practices: Uphold the highest standards of ethics and integrity in all business
dealings, ensuring transparency, honesty, and fairness.
o Trustworthiness: Build and maintain trust with stakeholders, including farmers,
customers, partners, and employees, through consistent and reliable actions.
6. Customer Focus
o Customer Satisfaction: Prioritize customer needs and expectations, delivering
products and services that exceed their expectations and foster long-term
relationships.
o Transparency: Provide clear and transparent information about the origin,
processing, and quality of coffee beans to ensure customers can make informed
decisions.
7. Respect
o Cultural Sensitivity: Respect the diverse cultures and traditions of coffee-growing
communities, valuing their unique contributions to the coffee industry.
o Collaborative Spirit: Encourage collaboration and open communication among
employees, partners, and stakeholders to achieve common goals.
8. Excellence
o Commitment to High Standards: Strive for excellence in every aspect of the
business, from processing and quality control to customer service and community
engagement.
o Continuous Improvement: Foster a culture of continuous learning and
improvement, encouraging innovation and the pursuit of higher standards.
By adhering to these values, a coffee curing company can build a strong reputation, foster
trust with stakeholders, and make a positive impact on the coffee industry and the
communities it serves.
2.6 GOALS AND OBJECTIVES OF COFFEE CURING
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The goals and objectives of a coffee curing business outline its specific
targets and actionable steps to achieve its mission and vision. Here are some detailed goals
and objectives:
Goals
1. Quality Improvement
o Achieve consistent high-quality output: Ensure that all processed coffee beans meet
the highest quality standards.
o Enhance flavor profiles: Develop curing techniques that bring out the best flavors in
various coffee varieties.
2. Sustainability
o Reduce environmental footprint: Implement eco-friendly practices in all stages of
the curing process.
o Promote sustainable farming: Support and educate farmers on sustainable
agricultural practices.
3. Market Expansion
o Increase market share: Expand the company’s presence in both local and
international markets.
o Diversify product offerings: Introduce new coffee products and services to meet
evolving market demands.
4. Community Development
o Support local communities: Invest in projects that improve the quality of life in
coffee-growing regions.
o Empower farmers: Provide training and resources to help farmers increase
productivity and income.

o Adopt cutting-edge technology: Invest in modern equipment and technologies to
enhance efficiency and quality.
o Research and development: Continuously research new curing methods and
techniques.
6. Customer Satisfaction
o Enhance customer relationships: Build strong, long-term relationships with
customers through exceptional service.
o Improve traceability: Ensure full traceability of coffee products from farm to cup.
Objectives
1. Quality Improvement
o Implement strict quality control measures: Develop a robust quality assurance
program to monitor and improve every stage of the curing process.
o Conduct regular training: Provide ongoing training for staff on quality standards
and new processing techniques.
2. Sustainability
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o Achieve certification: Obtain certifications such as organic, Fair Trade, and
Rainforest Alliance for all products.
o Reduce water usage: Implement water-efficient processing systems to reduce
consumption by 30% within two years.
3. Market Expansion
o Expand to new regions: Enter at least three new international markets within the
next five years.
o Launch new products: Introduce at least two new coffee product lines annually to
diversify offerings.
4. Community Development
o Invest in local infrastructure: Allocate a percentage of profits to fund community
infrastructure projects such as schools and healthcare facilities.
o Provide farmer education: Establish training programs that reach at least 500
farmers annually to teach sustainable farming and curing practices.

o Upgrade equipment: Invest in the latest coffee curing technology and machinery
within the next three years.
o Establish an R&D department: Create a dedicated research and development team
to explore and test new curing methods.
o Enhance customer service: Develop a comprehensive customer service training
program to ensure all staff can provide exceptional support.
o Implement a traceability system: Develop a digital platform that allows customers
to trace the origin of their coffee beans by the end of the next fiscal year.
These goals and objectives provide a clear roadmap for the coffee curing business to achieve
its mission and vision, focusing on quality, sustainability, market growth, community
support, innovation, and customer satisfaction.
2.7 QUALITY POLICY OF COFFEE CURING
The quality policy of a coffee curing business outlines the company's

commitment to producing high-quality products, maintaining standards, and continuously
improving processes. Here's an example of a comprehensive quality policy for a coffee
curing company:
At [Company Name], we are committed to delivering the highest quality coffee beans
through meticulous processing and stringent quality control measures. Our quality policy is
rooted in the following principles:
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1. Commitment to Excellence
 High Standards: We adhere to the highest standards in every step of the coffee curing
process to ensure that our beans meet or exceed industry expectations.
 Continuous Improvement: We are dedicated to continually improving our processes and
products through ongoing research, innovation, and feedback.
 Customer Focus: We prioritize the needs and expectations of our customers, ensuring that we
provide consistent, high-quality coffee beans that meet their requirements.
 Transparency and Communication: We maintain open and transparent communication with
our customers, providing them with detailed information about our processes and quality
standards.
3. Sustainable Practices
 Environmental Responsibility: We implement sustainable and eco-friendly practices in our

curing processes to minimize our environmental impact.
 Sustainable Sourcing: We source coffee cherries from farmers who practice sustainable
agriculture, ensuring the long-term health of the coffee industry.
4. Farmer and Community Support
 Fair Compensation: We ensure fair compensation for our partner farmers, recognizing their
crucial role in producing high-quality coffee beans.
 Community Development: We invest in the communities where we operate, supporting
initiatives that improve local infrastructure, education, and healthcare.
5. Rigorous Quality Control
 Process Monitoring: We monitor every stage of the curing process with precise
measurements and controls to maintain consistency and quality.
 Defect Prevention: We implement stringent sorting and grading protocols to identify and
eliminate defective beans, ensuring only the best beans reach our customers.
6. Training and Development
 Employee Training: We provide continuous training for our employees to ensure they are
knowledgeable about the latest quality standards and curing techniques.
 Farmer Education: We offer training programs for our partner farmers to help them adopt
best practices in cultivation and harvesting.
7. Compliance and Certification
 Industry Compliance: We comply with all relevant industry regulations and standards,
ensuring that our processes are up-to-date and certified.
 Third-Party Certification: We seek third-party certifications such as Organic, Fair Trade,
and Rainforest Alliance to validate our commitment to quality and sustainability.
2.8 PRODUCTS OR SERVICES OF COFFEE CURING
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The products and services offered by a coffee curing business
are crucial components of its operations within the coffee supply chain. Here’s an overview
of typical products and services provided by a coffee curing company:
Products
1. Green Coffee Beans

o Primary Product: The main output of coffee curing is green coffee beans, which are
unroasted beans that have undergone processing to remove the outer cherry and dried
to a specified moisture content.
o Variety: Offered in various grades and qualities depending on factors such as bean
size, density, and defect level.
o Origin: Single-origin and blended options available to cater to different preferences
and market demands.
2. Specialty Coffee
o Micro-Lots: Small batches of coffee beans with distinct flavor profiles and unique
characteristics, often sold at a premium price.
o Custom Blends: Blending different coffee varieties to create unique flavor profiles
tailored to customer specifications or market trends.
Services
1. Coffee Curing and Processing

o Drying: Utilizing specialized drying methods to reduce the moisture content of coffee
cherries to the optimal level for storage and transportation.
o Hulling: Removing the outer husk or parchment layer from dried coffee beans to
reveal the green coffee bean.
o Polishing: Optional service to remove the silver skin from green coffee beans,
enhancing their appearance.
2. Quality Control and Assurance

o Grading and Sorting: Classifying coffee beans based on size, weight, and quality
parameters to ensure consistency and meet customer specifications.
o Defect Removal: Using advanced sorting technologies and manual inspection to
remove defective beans, maintaining high-quality standards.
3. Sustainability Consulting
o Environmental Practices: Advising coffee farmers and cooperatives on sustainable
agricultural practices and eco-friendly processing methods.
o Certification Assistance: Helping farmers obtain certifications such as Organic, Fair
Trade, and Rainforest Alliance to enhance marketability and sustainability
credentials.
4. Custom Packaging
o Packaging Options: Providing various packaging solutions including burlap bags,
jute sacks, vacuum-sealed packs, and custom branding options.
o Labeling and Traceability: Ensuring clear labeling and traceability information on
packaging to inform consumers about the origin and quality of the coffee beans.
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5. Logistics and Distribution
o Export Services: Facilitating the export of green coffee beans to international
markets, handling logistics, customs clearance, and transportation.
o Storage and Warehousing: Offering storage solutions to preserve the quality of
green coffee beans before shipment to customers.
2.9 AREAS OPERATIONS OF COFFEE CURING
The operations of a coffee curing business encompass various stages

and processes involved in transforming harvested coffee cherries into green coffee beans
ready for export or further processing. Here are the key areas of operations typically found in
a coffee curing facility:
1. Receiving and Preparation
 Receipt of Coffee Cherries: Receiving freshly harvested coffee cherries from local farms or
cooperatives.
 Initial Sorting: Initial sorting to remove any debris, leaves, or immature cherries before
processing.
2. Processing
 Wet Processing: Washing and pulping the coffee cherries to remove the outer pulp layer.
 Fermentation: Allowing the beans to ferment to remove the mucilage layer and develop
flavors.
 Washing: Washing the beans to remove any remaining mucilage.
 Drying: Drying the coffee beans to reduce moisture content to the optimal level for storage
and export.
3. Dry Milling
 Hulling: Removing the parchment layer from the dried beans to reveal the green coffee
beans.
 Polishing: Optional polishing to remove the silver skin from the beans, improving their
appearance.
4. Quality Control
 Grading: Sorting coffee beans based on size, weight, and quality criteria.
 Cupping: Conducting sensory evaluations (cupping) to assess the flavor, aroma, and overall
quality of the coffee beans.
 Defect Sorting: Using manual or automated methods to remove defective beans that do not
meet quality standards.
5. Packaging
 Packaging: Bagging the green coffee beans in various types of packaging such as burlap
sacks, jute bags, or vacuum-sealed packs.
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 Labeling: Labeling each package with essential information including origin, grade, and
certifications.
 Storage: Storing packaged beans in appropriate conditions to preserve quality before
shipment.
6. Logistics and Export
 Export Preparation: Managing logistics for export, including documentation, customs

clearance, and transportation arrangements.
 Traceability: Ensuring traceability of coffee beans from farm to export destination to meet
customer and regulatory requirements.
7. Sustainability and Environmental Practices
 Water Management: Implementing water-efficient processing methods and recycling water

where possible.
 Energy Efficiency: Using renewable energy sources such as solar power or biomass for
drying and processing operations.
 Environmental Certification: Obtaining certifications such as Organic, Fair Trade, or
Rainforest Alliance to demonstrate commitment to sustainability.
 Support for Farmers: Providing training, resources, and fair compensation to coffee farmers
to improve quality and yield.
 Local Development: Investing in community projects such as education, healthcare, and
infrastructure to support coffee-growing communities.
9. Research and Development
 Innovation: Researching and implementing new technologies and techniques to improve

curing processes and enhance product quality.
 Market Trends: Monitoring consumer preferences and market trends to innovate and adapt
operations accordingly.
10. Quality Assurance and Compliance
 Quality Management: Implementing rigorous quality control measures and continuous

improvement initiatives to maintain and enhance product quality.
 Compliance: Adhering to local and international regulatory standards and certifications to
ensure product safety and quality.
These areas of operations collectively ensure that a coffee curing business can consistently
produce high-quality green coffee beans while adhering to sustainability practices, supporting
local communities, and meeting market demands.
2.10 OWNERSHIP PATTERN OF COFFEE CURING
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The ownership pattern of a coffee curing business can vary based on
factors such as its size, location, and organizational structure. Here are some common
ownership patterns found in the coffee curing industry:
1. Private Ownership
 Individual Ownership: The business is owned and operated by one individual who has full
control over decision-making and operations.
 Family Ownership: Ownership and management are within a family, often passed down
through generations, maintaining a strong sense of tradition and continuity.
2. Partnership
 General Partnership: Two or more individuals or entities (partners) jointly own and manage
the business, sharing profits, responsibilities, and liabilities.
 Limited Partnership: Includes both general partners (actively involved in management) and
limited partners (investors with limited liability and involvement).
3. Corporations
 Closely Held Corporation: Owned by a small group of shareholders, often family members
or a few investors, who also manage the business operations.
 Publicly Traded Corporation: Ownership is spread among numerous shareholders, with
shares traded on stock exchanges, allowing for public investment and broader ownership.
4. Cooperatives
 Producer Cooperative: Owned and controlled by coffee farmers who are also members,
pooling resources for processing and marketing their coffee beans collectively.
 Worker Cooperative: Owned and managed by employees (workers), who share profits and
participate in decision-making processes democratically.
5. Social Enterprises
 Non-Profit Organizations: Operate for charitable or social purposes rather than profit, often
focusing on sustainable development, community empowerment, or environmental
conservation.
 Social Enterprises: Blend profit-making with social or environmental missions, reinvesting
profits into community development or sustainability initiatives.
6. Joint Ventures
 Strategic Partnerships: Collaboration between two or more entities to share resources,

expertise, and risks in establishing or operating a coffee curing business.
7. Government-Owned Entities
 State-Owned Enterprises (SOEs): Owned and operated by government entities or agencies,

often with a mandate to support national coffee production, processing, or export.
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2.11 COMPETATORS INFORMATION OF COFEE CURING
Competitor information in the coffee curing industry can vary depending on

the region and market segment. Generally, competitors include other companies and entities
involved in coffee processing, exporting, and related services. Here’s an overview of
potential competitors in the coffee curing sector:
1. Coffee Exporters and Traders
 Large Export Companies: Entities that specialize in exporting large volumes of green coffee
beans globally, often with established logistics and distribution networks.
 Regional Exporters: Companies focusing on specific coffee-growing regions or countries,
exporting specialty and commodity-grade coffee beans.
 Coffee Trading Companies: Businesses engaged in buying and selling coffee beans on
commodity markets, facilitating transactions between producers and buyers.
2. Coffee Processing Companies
 Large Processing Facilities: Facilities equipped to handle large volumes of coffee cherries,
processing them into green coffee beans for export or further processing.
 Specialty Coffee Processors: Companies focusing on high-quality, specialty-grade coffee
beans, often using specialized curing and processing techniques to enhance flavor profiles.
3. Coffee Cooperatives and Associations
 Producer Cooperatives: Cooperative organizations formed by coffee farmers to collectively

process, market, and export their coffee beans.
 Coffee Associations: Industry associations representing coffee producers, processors, and
exporters, influencing policies and promoting industry standards.
4. Integrated Coffee Companies
 Vertical Integration: Companies that control multiple stages of the coffee supply chain, from
farming and processing to exporting and retailing.
 Global Coffee Brands: Large multinational corporations with extensive resources and global
market presence, involved in coffee production, processing, and distribution.
5. Specialty Coffee Roasters
 Roasters and Distributors: Companies specializing in roasting and distributing specialty

coffee beans sourced globally, often focusing on direct trade relationships and sustainability.
6. Social Enterprises and Non-Profit Organizations
 Social Enterprises: Organizations blending commercial activities with social or

environmental missions, focusing on fair trade, sustainability, and community development.
 Non-Profit Organizations: Charitable organizations supporting coffee farmers through
training, certification, and market access initiatives.
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7. Local and Regional Competitors
 Small and Medium-Sized Enterprises (SMEs): Local or regional businesses engaged in

coffee curing and processing, catering to niche markets or specialty coffee segments.
 Artisanal and Craft Producers: Small-scale producers focusing on artisanal methods and
premium-quality coffee beans for niche markets.
2.12 INFRASTRUCTUTE FACILITATES OF COFFEE CURING
Infrastructure facilities for coffee curing are essential to ensure efficient

processing and preservation of coffee beans from harvest to export. Here are the key
infrastructure facilities typically involved in coffee curing:
1. Processing Facilities
 e freshly harvested coffee cherries are received, washed, and pulped to remove the outer fruit
layer.
 Fermentation Tanks: Tanks used to ferment coffee beans after pulping to remove mucilage
and develop flavor.
 Washing Stations: Stations for washing fermented beans to remove remaining mucilage
before drying.
 Drying Patios or Beds: Open-air or covered areas where coffee beans are spread out to dry
naturally under the sun.
2. Dry Milling and Hulling
 Dry Mills: Facilities equipped for dry milling processes, including hulling to remove
parchment from dried beans.
 Polishing Equipment: Optional equipment used to polish beans, improving their appearance
and removing any remaining silver skin.
3. Quality Control and Grading
 Cupping Rooms: Controlled environments for sensory evaluation (cupping) of coffee beans
to assess quality attributes such as flavor, aroma, acidity, and body.
 Grading Stations: Facilities for sorting and grading coffee beans based on size, weight,
density, and defect levels.
4. Packaging and Storage
 Packaging Facilities: Areas for bagging coffee beans in various types of packaging, such as
burlap sacks or vacuum-sealed bags.
 Labeling Stations: Stations for applying labels with essential information including origin,
grade, and certifications.
 Storage Warehouses: Climate-controlled warehouses for storing packaged green coffee
beans before export, ensuring optimal conditions to preserve quality.
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5. Logistics and Export Facilities
 Export Preparation Areas: Facilities for preparing coffee beans for export, including
documentation, customs clearance, and packaging for transportation.
 Logistics Management: Offices or hubs managing logistics operations, coordinating
shipments, and ensuring compliance with international shipping regulations.
6. Supporting Infrastructure
 Water Management Systems: Systems for efficient water use in processing and cleaning
operations, including recycling and wastewater treatment.
 Energy Infrastructure: Power sources for drying facilities and processing equipment,
including renewable energy options such as solar or biomass.
7. Community and Farmer Support
 Training Centers: Facilities for providing training and education to coffee farmers on best
practices in cultivation, harvesting, and post-harvest processing.
 Community Centers: Centers for supporting local communities through initiatives in
education, healthcare, and infrastructure development.
8. Technology and Innovation Centers
 Research and Development Labs: Facilities dedicated to research, innovation, and

development of new curing techniques, processing methods, and product enhancements.
 Testing Facilities: Laboratories for testing coffee quality, including chemical analysis and
microbiological testing.
2.13 STRATEGIC PERSPECTIVE OF COFFEE CURING
From a strategic perspective, coffee curing involves several key

considerations and approaches to ensure sustainable growth, quality production, and market
competitiveness. Here are some strategic perspectives that are important for coffee curing
businesses:
1. Quality Focus
 Differentiation through Quality: Emphasizing high-quality standards in curing processes to

produce premium-grade coffee beans.
 Consistency: Ensuring consistency in flavor profiles and quality attributes to build customer
trust and loyalty.
 Continuous Improvement: Implementing continuous improvement processes to enhance
curing techniques and maintain product excellence.
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2. Sustainability and Ethical Practices
 Environmental Stewardship: Adopting sustainable farming practices and eco-friendly

processing methods to minimize environmental impact.
 Social Responsibility: Supporting fair trade practices, ensuring fair compensation for coffee
farmers, and investing in community development initiatives.
 Certifications: Obtaining and maintaining certifications such as Organic, Fair Trade, and
Rainforest Alliance to meet consumer demand for ethical products.
3. Market Positioning and Innovation
 Segmentation: Identifying and targeting specific market segments such as specialty coffee,
organic coffee, or direct trade relationships.
 Innovation: Investing in research and development to innovate in curing techniques,
processing technologies, and product offerings.
 Adaptability: Remaining agile and responsive to changing consumer preferences, market
trends, and regulatory requirements.
4. Supply Chain Management
 Traceability: Implementing robust traceability systems to track coffee beans from farm to
cup, ensuring transparency and accountability.
 Logistics Optimization: Streamlining logistics and supply chain operations to reduce costs,
improve efficiency, and meet delivery timelines.
 Risk Management: Anticipating and mitigating risks related to weather conditions, market
fluctuations, and geopolitical factors affecting coffee production and trade.
5. Partnerships and Collaborations
 Stakeholder Engagement: Building strong partnerships with coffee farmers, cooperatives,

suppliers, and customers based on trust and mutual benefit.
 Strategic Alliances: Forming strategic alliances with industry stakeholders, research
institutions, and certification bodies to enhance credibility and capabilities.
 Market Access: Expanding market reach through strategic partnerships and distribution
agreements to access new geographical markets.
6. Brand Building and Customer Engagement
 Brand Identity: Developing a strong brand identity that reflects values such as quality,
sustainability, and ethical practices.
 Customer Education: Educating consumers about the origin, processing methods, and
unique qualities of the coffee beans to enhance value perception.
 Customer Feedback: Actively seeking and responding to customer feedback to continuously
improve products and services.
7. Regulatory Compliance and Risk Mitigation
 Compliance: Ensuring compliance with local and international regulations, certifications, and
quality standards to maintain market access.
 Risk Assessment: Conducting thorough risk assessments and contingency planning to
mitigate potential disruptions to operations and supply chain.
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8. Long-Term Sustainability and Growth
 Strategic Planning: Developing long-term strategic plans that align with organizational
goals, market trends, and industry developments.
 Investment in People: Investing in workforce development, training, and talent retention to
build a skilled and motivated team.
 Financial Management: Prudent financial management to support growth initiatives,
manage cash flow, and optimize profitability.
By adopting these strategic perspectives, coffee curing businesses can position themselves
competitively in the global market while contributing positively to sustainability
CHAPTER-3
ORGANISATION STRUCTURE
3.1 ORGANIZATION STRUCTURE OF COFFEE CURING
The organization structure of a coffee curing business typically

outlines how roles, responsibilities, and relationships are organized to achieve operational
efficiency, quality production, and strategic goals. Here’s an example of a typical
organizational structure for a coffee curing company:
1. Executive Leadership
 Chief Executive Officer (CEO): Responsible for overall strategic direction, decision-
making, and leadership of the organization.
 Chief Operating Officer (COO): Oversees daily operations, ensuring efficient production
processes and adherence to quality standards.
 Chief Financial Officer (CFO): Manages financial planning, budgeting, and financial
reporting to support business growth and sustainability.
2. Operations and Production
 Production Manager: Manages coffee processing operations, including wet milling, drying,
hulling, and quality control.
 Quality Assurance Manager: Oversees quality control processes, ensures adherence to
quality standards, and implements continuous improvement initiatives.
 Logistics and Supply Chain Manager: Handles logistics, transportation, and supply chain
management to ensure timely delivery of products to customers.
3. Sales and Marketing
 Sales Manager: Leads sales efforts, negotiates contracts, and manages relationships with
buyers and distributors.
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 Marketing Manager: Develops marketing strategies, branding initiatives, and promotional
campaigns to enhance market presence and customer engagement.
4. Research and Development
 Research and Development (R&D) Manager: Leads R&D efforts to innovate in curing
techniques, processing methods, and product development.
 Sustainability Manager: Focuses on sustainability initiatives, environmental stewardship,
and community engagement programs.
5. Support Functions
 Human Resources Manager: Manages recruitment, training, performance evaluation, and

employee relations to support workforce development.
 Finance and Accounting Team: Handles financial transactions, payroll, budget management,
and compliance with financial regulations.
 Legal Counsel: Provides legal advice, drafts contracts, and ensures compliance with
regulatory requirements and intellectual property rights.
6. Field Operations and Farmer Engagement
 Field Operations Manager: Coordinates with coffee farmers, oversees sourcing, and
manages relationships with farmer cooperatives.
 Community Development Coordinator: Supports community development projects, farmer
training programs, and social responsibility initiatives.
7. Administrative Support
 Administrative Assistant: Provides administrative support to various departments, manages

office operations, and assists with documentation and correspondence.
8. Board of Directors
 Board Members: Provide governance oversight, strategic guidance, and ensure alignment
with shareholder interests and corporate values.
Considerations:
 Matrix Structure: Depending on the size and complexity of the organization, there
may be a matrix structure where employees report to multiple managers or project
teams for cross-functional collaboration.
 Flexibility and Adaptability: Organizations may need to adjust their structure over
time to accommodate growth, market changes, and emerging industry trends.
 Culture and Values: Emphasizing a culture of quality, sustainability, and ethical
practices throughout the organization to align with the company’s mission and vision.
This structure provides a framework for coordinating activities, managing resources

effectively, and achieving the strategic objectives of the coffee curing business. Each role
plays a critical part in ensuring the success and sustainability of the organization within the
coffee industry.
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3.2 COMMENTS ON THE ORGANISATION STRUCTURE
The organizational structure outlined for a coffee curing business appears

comprehensive and well-suited to support its operations, strategic goals, and industry
requirements. Here are some comments and considerations on the proposed structure:
Strengths:
1. Clear Leadership: The presence of executive leadership roles (CEO, COO, CFO)
ensures strategic direction, operational oversight, and financial stewardship, crucial
for effective decision-making and management.
2. Functional Expertise: Key functional areas such as operations, quality assurance,
sales, marketing, and research & development are clearly defined, reflecting
specialized roles essential for coffee processing and market engagement.
3. Support Functions: The inclusion of support functions like human resources,
finance, and legal counsel demonstrates a commitment to organizational efficiency,
compliance, and employee well-being.
4. Field Operations and Sustainability: The roles dedicated to field operations, farmer
engagement, and sustainability underscore a focus on ethical sourcing, community
development, and environmental stewardship, aligning with modern consumer
expectations.
5. Board of Directors: The oversight provided by the Board of Directors ensures
governance, accountability, and strategic guidance, essential for long-term
sustainability and stakeholder management.
Considerations for Enhancement:
1. Matrix Structure: Depending on the organization's size and complexity, adopting a

matrix structure could facilitate greater collaboration across departments, particularly
in cross-functional projects or initiatives.
2. Agility and Adaptability: In a rapidly evolving industry like coffee, maintaining
flexibility in the organizational structure to respond swiftly to market changes,
emerging trends, and technological advancements is crucial.
3. Employee Development: Emphasizing continuous training and development
programs for employees across all levels can enhance skills, job satisfaction, and
overall organizational performance.
4. Customer-Centricity: Ensuring that all functions, from production to marketing, are
aligned to deliver superior customer value and experience, which is pivotal in
building brand loyalty and market differentiation.
5. Digital Transformation: Incorporating digital tools and technologies for data
analytics, supply chain management, and customer relationship management can
optimize efficiency and competitiveness in the global market.
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Overall, the proposed organizational structure sets a strong foundation for a coffee curing
business, emphasizing quality, sustainability, and market responsiveness. Continuous
CHAPTER-4
DEPARTMENTAL STUDY
INTRODUCTION
Introduction for a discussion on the structure and function of departments in coffee curing
In a coffee curing business, the structure and functions of departments are designed
to ensure efficient processing, quality control, market competitiveness, and sustainable
practices throughout the coffee bean production and export process. Here's an overview of
typical departments and their functions:
1. Production Department
 Function: Responsible for overseeing the entire coffee processing operations from receiving
coffee cherries to preparing green coffee beans for export.
 Key Activities:
o Wet Milling: Washing and pulping coffee cherries to remove outer fruit layers.
o Fermentation: Allowing beans to ferment to remove mucilage and develop flavor.
o Drying: Drying coffee beans to appropriate moisture levels using drying patios or
beds.
o Hulling: Removing parchment layer from dried beans.
o Polishing: Optional step to polish beans for better appearance.
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2. Quality Control and Assurance Department
 Function: Ensures that coffee beans meet quality standards and customer specifications
throughout the curing process.
 Key Activities:
o Cupping: Conducting sensory evaluations to assess coffee quality, flavor profiles,
and characteristics.
o Grading and Sorting: Classifying coffee beans based on size, weight, density, and
defect levels.
o Defect Removal: Using manual or automated methods to remove defective beans.
o Quality Monitoring: Implementing quality control measures and continuous
improvement initiatives.
3. Logistics and Supply Chain Department
 Function: Manages logistics, transportation, and supply chain operations to ensure timely
delivery of coffee beans to customers.
 Key Activities:
o Export Documentation: Handling export paperwork, customs clearance, and
compliance with international regulations.
o Transportation Management: Coordinating logistics for efficient transportation of
beans from processing facilities to ports or customers.
o Inventory Management: Monitoring inventory levels and optimizing storage to
maintain bean quality.
4. Sales and Marketing Department
 Function: Responsible for marketing coffee beans, developing customer relationships, and
maximizing sales opportunities.
 Key Activities:
o Market Research: Analyzing market trends, consumer preferences, and competitor
activities.
o Customer Relationship Management: Building and maintaining relationships with
buyers, distributors, and roasters.
o Sales Negotiation: Negotiating contracts, pricing, and terms with customers.
o Promotions and Branding: Developing marketing strategies, campaigns, and
branding initiatives to promote coffee beans.
5. Research and Development (R&D) Department
 Function: Innovates in curing techniques, processing methods, and product development to

enhance quality and market competitiveness.
 Key Activities:
o New Product Development: Researching and developing new coffee varieties,
blends, and processing innovations.
o Quality Improvement: Conducting research to improve coffee bean quality, flavor
profiles, and sustainability practices.
o Technology Adoption: Evaluating and implementing new technologies for
processing efficiency and quality enhancement.
38
6. Human Resources and Administration Department
 Function: Manages human capital, administrative functions, and organizational development

initiatives.
 Key Activities:
o Recruitment and Training: Recruiting and training employees on coffee curing
processes, quality standards, and safety practices.
o Employee Relations: Handling employee grievances, performance management, and
fostering a positive work culture.
o Administrative Support: Managing office operations, facilities, and coordination of
internal communications.
7. Sustainability and Community Engagement Department
 Function: Focuses on sustainable practices, environmental stewardship, and community

development initiatives.
 Key Activities:
o Sustainability Programs: Implementing sustainable farming practices, waste
management, and energy efficiency measures.
o Community Development: Supporting coffee-producing communities through
education, healthcare, and infrastructure projects.
o Certifications and Compliance: Obtaining and maintaining certifications (e.g.,
Organic, Fair Trade) to meet sustainability standards and market demands.
8. Finance and Accounting Department
 Function: Manages financial resources, budgeting, financial reporting, and ensures

compliance with financial regulations.
 Key Activities:
o Budget Planning: Developing financial budgets and forecasts to support operational
activities and growth initiatives.
o Financial Analysis: Analyzing financial performance, profitability, and cost
management.
o Risk Management: Assessing financial risks and implementing controls to mitigate
risks related to currency fluctuations, market volatility, and financial transactions.
Integration and Collaboration:
 Cross-functional Teams: Collaboration across departments to ensure alignment of goals,

streamline processes, and enhance overall organizational efficiency.
 Technology Integration: Implementing digital tools and technologies to facilitate data
management, process automation, and real-time decision-making across departments.
By structuring departments in this manner, coffee curing businesses can effectively manage
operations, maintain product quality, meet market demands, and contribute positively to
sustainability efforts within the coffee industry.
FUNCTIONS AND INTERCONNECTEDNESS WITH THE OTHER

DEPARTMENTS
39
Certainly! Let's explore the functions of each department within a coffee curing
business and how they interconnect with one another:
1. Production Department
 Functions:
o Processing: Handles the wet milling, fermentation, drying, hulling, and polishing of
coffee beans.
o Quality Control: Monitors and ensures adherence to quality standards during
processing.
o Inventory Management: Tracks and manages stock levels of processed coffee beans.
 Interconnection:
o Quality Control and Assurance: Works closely to maintain consistent quality
standards throughout processing.
o Logistics and Supply Chain: Provides information on production schedules and
volumes for efficient planning.
o Research and Development: Collaborates on improving processing techniques and
quality enhancements.
2. Quality Control and Assurance Department
 Functions:
o Cupping and Grading: Evaluates coffee beans for quality attributes such as flavor,
aroma, acidity, and defects.
o Testing and Analysis: Conducts chemical and sensory tests to ensure beans meet
quality standards.
o Quality Improvement: Implements measures to enhance product quality and
consistency.
o Production: Provides feedback on processing techniques and adjustments to improve
bean quality.
o Sales and Marketing: Communicates quality assurances to customers and uses
feedback for product positioning.
o Logistics and Supply Chain: Ensures only high-quality beans are shipped and
manages inventory based on quality assessments.
3. Logistics and Supply Chain Department
 Functions:
o Transportation and Distribution: Manages logistics for transporting coffee beans
from processing facilities to distribution centers or customers.
o Inventory Control: Oversees inventory levels and ensures timely replenishment.
o Export Documentation: Handles paperwork, customs clearance, and compliance for
international shipments.
40
o Production: Coordinates timing of processing with shipping schedules to meet
demand and minimize storage.
o Quality Control: Ensures logistics processes meet quality standards and compliance
requirements.
o Sales and Marketing: Provides delivery timelines and logistics support to meet
customer expectations.
4. Sales and Marketing Department
 Functions:
o Market Research: Analyzes market trends, consumer behavior, and competitor
activities.
o Customer Relationship Management: Builds and maintains relationships with
buyers, distributors, and end consumers.
o Promotions and Branding: Develops marketing strategies, campaigns, and brand
positioning.
o Production: Provides market demand insights to adjust processing volumes and
product offerings.
o Quality Control: Shares customer feedback on product quality and taste preferences
to inform production adjustments.
o Logistics and Supply Chain: Communicates shipping and delivery requirements to
ensure customer satisfaction.
5. Research and Development (R&D) Department
 Functions:
o Innovation: Develops new coffee products, processing techniques, and quality
improvement initiatives.
o Technology Integration: Implements new technologies to enhance efficiency,
quality, and sustainability.
o Quality Assurance: Conducts research to maintain and improve product quality
standards.
o Production: Implements new processes and techniques developed by R&D to
enhance quality and efficiency.
o Quality Control: Tests and validates innovations and improvements before full-scale
implementation.
o Sales and Marketing: Highlights new products and innovations to differentiate
offerings in the market.
6. Human Resources and Administration Department
 Functions:
o Recruitment and Training: Hires and trains employees on coffee processing
techniques, quality standards, and safety practices.
o Employee Relations: Manages workplace culture, employee engagement, and
resolves personnel issues.
41
o Administrative Support: Provides support for daily operations, facilities
management, and compliance.
o All Departments: Supports organizational culture and teamwork through training,
engagement initiatives, and administrative support.
o Finance and Accounting: Manages payroll, benefits administration, and budgeting
for human resources activities.
7. Sustainability and Community Engagement Department
 Functions:
o Sustainability Initiatives: Implements eco-friendly practices, waste reduction
measures, and sustainable sourcing.
o Community Development: Supports coffee-producing communities through
education, healthcare, and infrastructure projects.
o Certifications and Compliance: Obtains and maintains certifications such as
Organic, Fair Trade, and Rainforest Alliance.
o Production: Adapts practices to meet sustainability goals and ensures compliance
with certification standards.
o Logistics and Supply Chain: Integrates sustainable transportation and packaging
practices.
o Sales and Marketing: Communicates sustainability efforts to customers to enhance
brand reputation and market appeal.
8. Finance and Accounting Department
 Functions:
o Financial Planning and Analysis: Develops budgets, forecasts, and financial models
to support decision-making.
o Financial Reporting: Prepares financial statements, monitors cash flow, and ensures
compliance with accounting standards.
o Risk Management: Identifies financial risks and implements strategies to mitigate
them.
o All Departments: Provides financial oversight, budget allocation, and cost
management support.
o Production: Budgets for equipment purchases, raw materials, and operational costs.
o Sales and Marketing: Analyzes cost-effectiveness of marketing campaigns and
pricing strategies.
Integration and Collaboration:
 Cross-functional Collaboration: Departments work together through regular meetings,

project teams, and shared goals to achieve organizational objectives.
 Technology Integration: Utilizes integrated systems and digital tools for data sharing,
communication, and process optimization.
42
 Continuous Improvement: Feedback loops and performance metrics are used across
departments to drive continuous improvement in processes, products, and customer
satisfaction.
By fostering strong interdepartmental connections and collaboration, coffee curing businesses

can enhance efficiency, quality control, and market competitiveness while ensuring alignment
with strategic goals and customer expectations
CHAPTER-5
SWOT ANALSIS AND INTERPRETATIONS
43
SWOT ANALYSIS
SWOT analysis is a strategic planning tool used to evaluate the Strengths,

Weaknesses, Opportunities, and Threats involved in a business venture or project. Here’s
what each component of SWOT analysis typically entails:
5.1 STRENGTH OF THE COFFEE CURING
44
The strength of coffee is influenced by several factors, including the type of beans, roast
level, grind size, brewing method, and brewing time. Here’s a breakdown of how these
factors impact coffee strength:
1. Type of Beans: Arabica beans are typically smoother and less bitter, while Robusta beans
are stronger and more bitter.
2. Roast Level: Darker roasts generally produce a bolder, more robust flavor. Lighter roasts
retain more of the beans’ original flavors but can be more acidic.
3. Grind Size: A finer grind results in a stronger, more intense coffee because it increases the
surface area of the coffee that comes into contact with water, leading to more extraction.
4. Brewing Method: Methods like espresso or French press produce stronger coffee
compared to drip or pour-over methods. The brewing method affects how much of the
coffee’s soluble compounds are extracted.
5. Brewing Time: Longer brewing times can lead to stronger coffee as more compounds are
extracted. However, too long can result in over-extraction and bitterness.
6. Coffee-to-Water Ratio: A higher ratio of coffee to water will result in a stronger brew.
For example, using more coffee grounds per cup of water will make the coffee stronger.
Curing, in the context of coffee, typically refers to the drying and aging processes post-
harvest. While curing itself doesn’t directly impact the strength of the brewed coffee, it
affects the beans’ flavor profile, which can influence the perception of strength. Properly
cured coffee beans tend to have a more balanced and developed flavor, which can enhance
the overall coffee experience.
5.2 WEAKNESS OF COFFEE CURING
The curing process in coffee production, which involves drying and sometimes aging the
beans, can have several potential weaknesses or challenges
1. Inconsistent Drying: Uneven drying can lead to beans with varying moisture content.
This can result in inconsistent roasting and flavor profiles, potentially leading to a lower
quality final product.
2. Over-Drying or Under-Drying: Over-dried beans can become brittle and lose some of
their desirable flavors, while under-dried beans can be prone to mold and fermentation issues,
leading to off-flavors.
3. Environmental Factors: The curing process is highly dependent on environmental

conditions like temperature, humidity, and airflow. Inconsistent or unfavorable conditions
can negatively impact the quality of the beans.
45
4. Lengthy Process: Proper curing can take a significant amount of time. This delay can be a
disadvantage for producers who need to move beans quickly to market. Shortcuts in the
curing process can result in lower quality coffee.
5. Storage Conditions: After curing, improper storage conditions (e.g., exposure to moisture,
pests, or contaminants) can degrade the quality of the beans, leading to a weaker flavor
profile in the brewed coffee.
6. Labor-Intensive: The curing process can be labor-intensive, requiring careful monitoring

and handling. This increases production costs and the potential for human error, which can
impact the quality of the coffee.
7. Risk of Contamination: Beans are susceptible to contamination during the curing process
from various sources, such as bacteria, molds, and yeasts, which can spoil the beans and
affect the final taste.
8. Weather Dependency: Traditional sun-drying methods are highly dependent on favorable

weather conditions. Rain or high humidity can disrupt the drying process and lead to poor
quality beans.
Addressing these weaknesses often involves investing in better infrastructure (e.g., drying
patios, mechanical dryers), improving storage facilities, and training workers in best practices
for handling and curing coffee beans.
5.3 OPPORTUNITIES OF COFFEE CURING
Coffee curing refers to the post-harvest processing steps that prepare coffee beans for
roasting. This process involves several stages, including drying, hulling, polishing, grading,
and sorting. Opportunities in coffee curing are vast and can include:
1. Quality Improvement: Proper curing can significantly enhance the flavor and aroma of
coffee. Investing in modern curing techniques and equipment can lead to a higher quality
product that can command premium prices.
2. Sustainability: Implementing eco-friendly curing processes can attract environmentally

conscious consumers. Techniques such as solar drying or using renewable energy sources can
reduce the carbon footprint.
3. Economic Growth: Developing efficient curing facilities can create jobs and boost local
economies in coffee-producing regions. This can also help farmers achieve better returns for
their crops.
4. Technological Advancements: Adoption of advanced technologies like automated sorting

and grading can increase efficiency and reduce labor costs. This can also improve consistency
and quality of the cured beans.
46
5. Market Differentiation: Specialty coffee markets often look for unique processing
methods. Experimenting with different curing techniques (e.g., honey processing, wet or dry
fermentation) can create distinctive flavors that differentiate a brand in the market.
6. Education and Training: Offering training programs for farmers and workers on best
curing practices can lead to better quality coffee and increased profits.
7. Traceability and Certification: Implementing traceability systems and obtaining

certifications (such as organic or Fair Trade) can attract niche markets and increase consumer
trust.
8. Value Addition: By focusing on curing, coffee producers can move up the value chain,
potentially handling more of the post-harvest process and capturing more of the final retail
price.
These opportunities highlight the importance of investing in and improving coffee curing
processes to achieve better quality, sustainability, and economic benefits.
5.4 THREATS OF THE COFFEE CURING
Coffee curing, while offering many opportunities, also faces several threats. These
threats can impact the quality, sustainability, and profitability of coffee production. Here are
some key threats to consider:
1. Climate Change: Changes in weather patterns can affect the drying process, leading to
inconsistent quality. Increased temperatures and irregular rainfall can disrupt traditional
curing methods.
2.Pests and Diseases: Coffee crops are susceptible to pests and diseases, such as coffee leaf
rust and the coffee borer beetle. These threats can reduce the yield and quality of beans,
impacting the curing process.
3. Labor Shortages: Curing is a labor-intensive process, and a shortage of skilled labor can
affect the efficiency and quality of curing. This can be exacerbated by migration from rural to
urban areas.
4. Economic Instability: Fluctuations in the global economy can affect the price of coffee,
making it difficult for producers to invest in high-quality curing processes. Economic
instability can also impact access to financing for necessary equipment and infrastructure.
5. Infrastructure Challenges: Inadequate infrastructure, such as poor roads and limited

access to electricity, can hinder efficient curing processes. This can lead to delays and
increased costs.
47
6. Market Competition: The global coffee market is highly competitive. Producers in
regions with advanced curing techniques may outcompete those with less developed
processes, making it difficult for smaller or less advanced producers to thrive.
7. Regulatory Issues: Compliance with international standards and regulations can be

challenging, especially for small-scale producers. Failure to meet these standards can limit
market access and reduce profitability.
8. Environmental Degradation: Unsustainable curing practices, such as improper waste

disposal, can lead to environmental degradation. This can harm the local ecosystem and
reduce the long-term viability of coffee production.
9. Technological Barriers: Access to advanced curing technologies can be limited by cost

and availability. Smaller producers may struggle to compete with larger operations that can
afford state-of-the-art equipment.
10. Quality Control Issues: Maintaining consistent quality during the curing process can be
challenging. Variations in drying conditions, hulling, and sorting can lead to uneven quality,
affecting marketability.
Addressing these threats requires investment in technology, infrastructure, and training, as

well as a focus on sustainable and resilient practices to ensure the long-term success of coffee
curing operations.
48
CHAPTER:6
SUMMARY OF FINDINGS, SUGGESTIONS AND CONCLUSION
6.2 SUGGESTIONS
1. Sun-Drying: Spread coffee cherries in thin layers on raised beds or patios under the sun.
This traditional method allows natural sugars to enhance flavor development.
2. Mechanical Drying: Use mechanical dryers to control temperature and airflow, ensuring
consistent drying without exposure to weather conditions that could affect bean quality.
3. Fermentation: Employ controlled fermentation to break down the mucilage (sticky layer)
around the beans, enhancing clarity of flavor and reducing acidity.
4. Pulping: Immediately after harvesting, remove the outer pulp from the coffee cherries to
prevent over-fermentation and ensure uniform drying.
5. Resting: Allow beans to rest post-curing to stabilize moisture content and enhance flavor
complexity before roasting.
6. Quality Control: Implement rigorous quality control measures throughout the curing
process to identify and remove defective beans, ensuring only the highest quality beans reach
consumers.
7. Environment Considerations: Choose curing methods that are environmentally

sustainable, such as using solar drying or recycling water used in processing.
By focusing on these practices, coffee producers can enhance the quality, flavor, and
sustainability of their coffee beans during the curing
6.3 CONCLUSION
49
In conclusion, coffee curing is a critical process that significantly impacts the quality and
flavor of coffee beans. The methods employed during curing, such as sun-drying, mechanical
drying, fermentation, and pulping, play crucial roles in shaping the final taste profile of the
coffee. Proper curing ensures the removal of moisture from the beans while preserving
desirable flavors and aromas. It also allows for the development of distinct characteristics
such as acidity, body, and sweetness that coffee enthusiasts appreciate. Quality control
measures throughout the curing process are essential to maintain consistency and ensure that
only the finest beans are selected for roasting and consumption. Ultimately, effective coffee
curing practices not only enhance the sensory experience of coffee but also contribute to
sustainable and ethical production practices within the coffee industry.
LEARNING EXPERIENCE
The project report of internship plays an important role to develop into a well groomed
Professional. It has provided more practical exposure to the researcher. The research titled “A
study On motivational factors for work performance among male employees” was very much
useful And informative
The research found to be a very good learning, experience and by choosing an interesting
research Topic the researcher was able to understand depth about the work from home and
back to office Researcher also enjoyed composing and carrying out surveys and get excellent
feedback from Various respondents. The researcher was also able to develop research
knowledge and skills which Would help for the future studies and project report useful for
everyone and it’s Important in aspects Of learning and experience towards male employees
motivational level.
The researcher saw this as an excellent educational opportunity and by choosing an

interesting Study topic, was able to gain a complete understanding of male employees
motivational factors. The researcher also enjoyed composing questionnaire and carrying out
survey and got excellent Feedback from various respondents. male employees have set their
standards high in all aspects Which acts as a motivating for the others and other company as
well. Finally, in this project there Were many things to learn and was able to understand the
struggles of working men
n.
50
BIBLIOGRAPHY
TEXTBOOKS
1.By Sk Murghan – Coffee Planting And Production Proccessing
2. By Jordan Michel – New Rules Of Coffee production
3. Maxwell Collana – Coffee Dictionary
WEBSITES
https://en.m.wikipedia.org
https://coffeeboard.gov.in/
https://coffeegeek.com/
https://allana.com/coffee/
https://www.mckinnonindia.com/coffee-dry-mill-and-curing-plant-machinery.html
51

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KUVEMPU UNIVERSITY

ST JOSEPH FIRST GRADE COLLEGE

UNDER THE SUPERVISION

This is certified that MR MOHAMMED RAKEEN, bearing Reg No U006ST21C0019 student of st

Signature Of HOD Guide Signature

Coffee curing is a crucial process in the production of coffee beans, vital

1.2 SIGNIGICANCE OF THE ORGANIZATION OF THE STUDY

1.3 OBJECTIVES OF THE STUDY

1.4 METHODOLOGY OF THE STUDY

1.5 LIMITATIONS OF THE STUDY

1. Weather Dependence: Sun drying, a common method of drying coffee beans, is

Coffee curing is a critical stage in the coffee production process,

 Eco-Friendly Wet Processing: Development of water-efficient wet processing methods to

 Specialty Coffee: Focus on micro-lot processing to produce high-quality specialty coffee

 Ready-to-Drink Coffee: The rise of ready-to-drink coffee products is influencing curing

2.2 LATEST TREND IN COFFE CURING

The latest trends in coffee curing reflect a combination of technological advancements,

2. Sustainability and Environmental Concerns

 Eco-Friendly Wet Processing: Development of water-efficient wet processing methods to

 Specialty Coffee: Focus on micro-lot processing to produce high-quality specialty coffee

 Controlled Fermentation: Experimentation with different fermentation techniques to

 Ready-to-Drink Coffee: The rise of ready-to-drink coffee products is influencing curing

4. Grading and Sorting:

2.2 NATURE OF THE BUSINESS

The nature of the coffee curing business involves several key

3. Sustainability and Environmental Responsibility

 Sustainable Practices: Adopting environmentally friendly practices such as water-efficient

5. Innovation and Technology

 Technological Integration: Incorporating advanced technologies such as automated drying

6. Market and Trade

2.3 MISSION OF THE COFFEE CURING

1. Processing and Transformation

3. Sustainability and Environmental Responsibility

 Sustainable Practices: Adopting environmentally friendly practices such as water-efficient

5. Innovation and Technology

 Technological Integration: Incorporating advanced technologies such as automated drying

8. Quality Control and Certification

2.4 VISION OF COFFEE CURING

Key Components of the Vision:

2. Unwavering Commitment to Quality

5. Setting Standards for Excellence and Innovation

2.5 VALUES OF COFFEE CURING

2.6 GOALS AND OBJECTIVES OF COFFEE CURING

5. Innovation and Technology

5. Innovation and Technology

2.7 QUALITY POLICY OF COFFEE CURING

The quality policy of a coffee curing business outlines the company's

 Environmental Responsibility: We implement sustainable and eco-friendly practices in our

4. Farmer and Community Support

5. Rigorous Quality Control

6. Training and Development

7. Compliance and Certification

2.8 PRODUCTS OR SERVICES OF COFFEE CURING

1. Green Coffee Beans

1. Coffee Curing and Processing

2. Quality Control and Assurance

2.9 AREAS OPERATIONS OF COFFEE CURING

The operations of a coffee curing business encompass various stages

1. Receiving and Preparation