Commitment to Quality
With our said worldwide standardization (SGS Thailand), our company is very committed to being the number one in the coffee bean roasting industry by applying our quality and consistency control techniques into our daily work.
When talking about qualities and standardization for our company, we have showed that we been accepted by worldwide organizations that proves that our quality control is up to their standards and or exceeds their expectations by multiple certificates and labels displayed on all of our products.
By using our latest technology, we are able to observe and carefully select the seeds through our machines that are highly innovative and result in the most excellent quality seeds in the market.
“We are roasting fresh everyday” is the sentence that we live by till this day. Through our freshness and purest coffee beans that we consistently produce,
our work have been accepted by various countries and nations for being a 100% roasted and unpolluted coffee beans.
♦ One of the biggest perceptions of a coffee bean roasting factory is that the company will create a lot of pollution and toxic gas from the roasting machine.
From our own past experience, pollution has created a lot of problems locally and globally. By reducing pollution from our company to the outside community, we have used a Fire Burner to put an end to all pollution and toxic gas from the roaster. The After Burner is an innovation made for blocking both the smoke and toxic smell from going out to the community. This process can reduce up to almost 100% of our communities’ pollution rate. By using a simple innovation can help both our community and our planet.
With our revolutionary machines that we control to the standard control accepted by GMP (Goods Manufacturing Practice), HACCP, Thai FDA, Halal and many more. Our trained employees are strictly contributed to the safety and health hazard regulations of the factory in order to make sure that both our products and factory is nontoxic and ready to help out the environment.
Not only are we worried about the environment of the factory about our own products play a huge role in our business. The quality control that we use includes many different types of tests such as green bean processing, color examine, cupping test, and X-Ray. The main stage is to process the green beans so we can know if they are actually beans or defects.
Green Beans Processing
♦ The first thing that we need to do before the green beans even enter the factory is the visual green bean examine.
We have to examine whether the green beans are the right kind for our future process.
Next, are the weight check and moisture test. With the weight check, we will check how much the beans weigh before they enter the factory and the moisture test is the one that is the most critical. For this part, we check whether if the moisture in and around the coffee beans are at the right rate. The moisture should not be more than 13% or we cannot accept the coffee beans. If the green beans are more than 13% of moisture, it can be hazardous for both the roasters and the consumer. We will label them as defects and send them back right away.
The third step is to do the cleaning for the beans and sizing. The cleaning process is to wash away all of the dirt particles and or dirt that has been carried from the outside. The sizing part is for us to carefully select whether the beans are actually the beans that we want to roast for our customers.
♦ Whether it is our green beans or roasted beans,
Color examine is a very important procedure because this process can lead to customers being in a dangerous position with a bad bean. When the beans are green, we closely inspect them until they are the right color and size then we inspect those 3 more times by putting them in 3 different machines that scan, select and process the right beans for roasting. After the beans are roasted, we will randomly select from each batch and use a device called RoAmi. The device will help us measure and calculate the color of each roasted bean so we can determine what level we are at.
♦ The next stage is what we call the cupping test.
Cupping is a term that we like to use in the coffee industry that means, the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". This way, we can know how those batch of coffee taste and can even go deeper into how the beans were planted and where they were planted.
♦ The X-Ray process is where the last step of processing comes in.
Once we have roasted the coffee beans and package either ground or whole beans, they will have to be processed to the last stage which is x-ray. The product will go through an x-ray machine that can detect the particles or any non-coffee substance so our employees will know before they packaged the produce. This goes even beyond how much we care about our products because customers are our first priority and making them feel happy, makes us happy.