Intake
Products enter the operation with attention to identification, condition and handling.
Where It Happens
Built for consistency, from intake to dispatch
Our processing site and dairy estate in Mbale are set up so that every batch of coffee and every litre of milk moves through the same controlled, traceable steps.
From covered drying beds to a hygienic milking area, each part of the facility exists to protect quality at the point it’s most fragile.
At a Glance
- BaseMbale, Uganda
- UnitsCoffee processing yard & dairy estate
- FocusSorting, drying, grading & storage
- HerdManaged housing & milking area
On Site
Our Facility Areas
Intake & Weighing
Parchment coffee weighed and logged on arrival from partner farmers.
Drying Beds
Raised, covered beds that protect moisture content and flavor during drying.
Grading & Storage
Sorted, graded parchment stored under controlled conditions until dispatch.
Dairy Estate
Managed housing, feeding areas and a hygienic milking parlor for the herd.
Quality Control
How We Protect Every Batch
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01
Intake inspection
Incoming coffee and milk are checked against baseline quality criteria before acceptance.
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02
Controlled processing
Drying, sorting and hygiene steps follow written procedures, not guesswork.
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03
Grading & documentation
Each batch is graded and logged, keeping a clear record back to its source farm.
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04
Storage & dispatch checks
A final check before goods leave the facility, protecting quality all the way to the buyer.
Inside the Operation
Consistency Is Designed Into the Workflow
From intake and storage to handling and dispatch, our facilities support practical control points that help protect quality and keep operations moving.
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Storage
Organised storage helps protect product integrity and operational readiness.
Dispatch
Clear preparation supports dependable movement to buyers and partners.