How Processing, Cupping & Export Precision Define Specialty Coffee Quality

Introduction

Exceptional coffee quality is not accidental it is engineered through processing precision, quality control, and export discipline. At NAADRA, every step after harvest is designed to protect flavor, consistency, and buyer confidence.

Processing — Where Flavor Is Defined

Processing accounts for up to 70% of a coffee’s final flavor. NAADRA offers multiple methods:

• Washed – Clean, bright, and transparent

• Natural – Fruity, sweet, and full-bodied

• Honey – Caramel sweetness and creamy texture

• Anaerobic & Carbonic Maceration – Complex, aromatic, wine-like profiles

• Wet-Hulled – Rustic, bold body for specific markets

Controlled fermentation and drying prevent defects and enhance cup clarity.

Drying, Milling & Grading

Beans are dried to 10.5–12% moisture, milled, screen-graded, and defect-sorted. Export-ready coffee is packed in GrainPro-lined jute bags to protect quality during transit.

Cupping & Quality Control

Using SCA protocols, coffees are evaluated for aroma, flavor, acidity, body, balance, and uniformity. Coffees scoring 80+ points qualify as specialty and command premium pricing.

Transparent cupping reports help buyers trust what they purchase before shipment.

Export Workflow & Compliance

NAADRA follows a structured export process:

• Buyer enquiry and sampling

• Lab testing (OTA, residue analysis)

• Complete documentation (COO, Phytosanitary, IEC, RCMC)

• Secure packing and shipment

Accuracy and communication prevent delays and ensure repeat business.

Conclusion

Specialty coffee quality is built step-by-step. Through meticulous processing, rigorous cupping, and disciplined exporting, NAADRA ensures Indian coffee arrives globally with its character intact.