At Vantage Africa, quality is strictly managed at every stage of the value chain. We begin at the farm, where our agronomists provide farmers with continuous guidance in Good Agricultural Practices, including pruning techniques, integrated soil fertility management, disease and pest control, selective red cherry picking, and optimal pulping within 8–12 hours of harvest.

To maintain consistency and traceability, quality agents are stationed across our Central Processing Units (CPUs). Every delivered batch of coffee is inspected before acceptance. When necessary, our teams reinforce best practices by emphasizing strict cherry selection and rapid delivery for wet processing. During washing, agents supervise soaking and water channel grading to separate floaters from dense, high-quality coffee.

Drying is carefully executed on raised mesh beds for optimal airflow. Coffee parchment is slowly dried to a stable moisture content of 10–12% and continuously hand-sorted to remove defects before transfer to our warehouse and curing facility.

Once the coffee reaches the moisture content, the coffee is transported to our warehouse, where our in-house liquoring team performs ongoing analysis through visual inspection and cupping, ensuring every lot meets buyer specifications. For additional transparency, sample lots are independently tested at certified government laboratories to validate quality and cup scores.

Only once a lot is approved for export does it advance to the dry mill. Parchment coffee is transported to a fully mechanized milling facility equipped with Pinhalense processing technology, where it undergoes hulling, cleaning, size grading, gravity separation, and defect removal. The resulting green coffee is then bagged for export.

Finally, finished lots are stored in well-maintained warehouses, strategically organized to preserve quality until export. Green coffee is packed in clean jute bags and prepared for shipment under controlled handling protocols.