At Burka Coffee Estates, “we know each and every coffee bean that comes from our farm!” Liquoring is an essential component in the production chain. Besides determining the grades and quality flavour of our coffee, liquoring adds the indispensable component of “traceability” to the process, which is vital for consistent and direct coffee sales. During harvesting each day a sample is given to the quality assessment unit (QAU) from each lot, representing each day’s harvest that has been processed, dried and stored separately. The QAU analyses the moisture content, green bean, roasted bean and cup quality of each day lot sample. This information is used to determine how parchment coffee bulking, milling and marketing will be executed. This process allows that any coffee production and processing problems can be identified, tracked and solved precisely at its source.
Blending
We blend each day’s Coffee Harvest
Lastly, coffee samples are analyzed so as to select the lots needed for roasting and blending at the estate in our own cupping kitchen for the growing local market. Currently 5 different types of coffee are roasted and blended. Due to various factors, such as flowering, maturity, ripening and harvesting, each bean from the same coffee tree and/or branch is never the same. Knowing this, we blend each day’s coffee harvest so as to enhance and compliment the final cup of coffee. Blending brings out a balanced acidity, flavour, aroma and aftertaste, which can be tailor-made to fulfil a consumer’s preference. Without blending to the buyers’ specified preference it would be impossible to sell any of our coffees to specialty buyers. Burka roasted coffee blends are matched to the taste preference of each consumer by selecting and blending the beans based on the degree of acidity, body and flavour.
