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, A GLIMPSE OF
OUR SUGAR MILLING AND
COFFEE ROASTING DEPARTMENTS

O part of our works seems more interesting to the layman than

the coffee department. With its huge roasters, its mutiple

machinery and methods for the complete handling of coffee from

sorting the green berries to automatically filling and weighing tins
of the finished product.

Here you see the bags of green coffee, just as it comes from
foreign countries, emptied into a large hopper and rapidly carried
away by an endless conveyor’s band to the cleaning process
where all dust and imperfect berries are removed. As the cleaned
coffee comes from the machine it is picked up by another conveyor
to be carried to still other processes and finally deposited in the
roasting cylinders. When you again see it the little berries are
roasted rich brown in color and flowing hot and fragrant from the
roaster into one of the steel cars waiting to receive them.

Here as each car is filled it is run along a track to an electric
blower, which cools the coffee instantly, thus preventing any loss of

the natural fragrance and aroma.
See page 36

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