I am curious to hear comments on the pros and cons of green beans getting vacuum package at origin.

We, Pacific Bag, know vacumm packaging and we know large format bags ( 20-60lb bags).

 

We are curious to know the benfits to the roaster....to the coffee.

Views: 153

Reply to This

Replies to This Discussion

Mark,


I have done the 60 lb vac-packed coffees before and I have been really impressed with them. I think that this technique could be huge not only for keeping coffee longer, but the possibility of changing the burlap bag paradigm is very exciting. People are always thinking of ways to transport goods more efficiently. An example of this is the new milk container popping up around the US. The ability to stack these containers brings down shipping costs and makes it easier to stack and store large quantities neatly and efficently. So the benefit for me is the fact I can move these boxes of vac-packed coffee around my work space with ease rather than dragging the bags around. I think it would be a great study for you guys to help a small farm utillize vac-packing and measure the savings in shipping for the importer and more importantly the cost savings to the roasting community. That would be a game changer in this industry.

Tom;

all commetns are appreciated and we are trying our best to help folks in central america learn about to do vacuum packaging ( no small feat), and we are also working with Cup of Excellence to study the benfits to the coffee specifically, and the benefit for import/logictics.

These things take time, and we will persevere.......

Thanks agin.

mark

 

Pros:

Virtually eliminates the possibility of contamination

Locks in proper moisture level

If frozen while vac'd can keep an "elite" hard to get green pristine for a LONG time, over a year.

Yeah, in vac formed bricks stack nicely

 

Cons: believe it adds cost

con: can lock in improper moisture level

In which case the greens were already sub-par.

Matt B said:

con: can lock in improper moisture level

True, to an extent. Vac packing at origin is clearly the best option for preserving quality. I was just noting that if a producer does not have their moisture readings dialed in, it's possible to ruin what might otherwise be a nice coffee upon arrival. Whoever's packing coffee in non-breathable bags just has to have their stuff together, and the (relatively expensive) technology to make sure they are in the clear. I'm sure you've come across a Sumatra that pushed the envelope with moisture content, but that you liked well enough. And I've been told that vac packing naturals, in particular, can be a little dicey. In such cases, grainpro might be a better/more forgiving option for moisture migration, etc. 

Mike McGinness said:
In which case the greens were already sub-par.

Matt B said:

con: can lock in improper moisture level

We know the Grainpro and we are generally familiar with the benefits. As a company, we analyzed the Grainpro plastic bag construction, and it does offer barrier to oxygen and mositure. Punctures or holes in the plastic could quickly eliminate the benfits of the barrier, and the top of the bag is not hermetically sealed, it is pinched. Nonetheless, it seems to have credibility.

 

We have learned moisture is critical through our tests with Alliance for Coffee Excellence (ACE) -thanks for the confirmation. Moisture control may cause concerns, but we and ACE are trying to tackle the moisture problem at origin and then "lock it in" in an airtight and puncture resistant flexible package. The thought is that gaining control of the product at origin, and then using barrier packaging to control quality is better than allowing all the uncontrollable variables in transport. A jute bag or a plastic bag with a pinched top do not offer the same control.

 

Our tests at origin and along with ACE continue this year, and we hope to learn as we go.

 

More later..........

Reply to Discussion

RSS

Barista Exchange Partners

Barista Exchange Friends

Keep Barista Exchange Free

Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!

Clicky Web Analytics

© 2024   Created by Matt Milletto.   Powered by

Badges  |  Report an Issue  |  Terms of Service