A case study analysis of the production process for Kona Coffee.
Written in 2008; 1,094 words; 3 sources; MLA; $ 38.95
Paper Summary:
This paper discusses the business production process and how it consists of a series of links that transform inputs into the desired outputs. It then focuses on the differences between the continuous and the intermittent production processes. Next, the paper presents a case study analysis of Kona Coffee and the issues relevant to its production process.
From the Paper:
"This step is followed by another: coffee fermentation. This process consists in sending the coffee beans that are covered in slippery mucilage to the patios to dry, or to coffee fermentation tanks. Coffee beans must then ferment about 16-36 hours. The coffee fermentation process's time depends on the amount of coffee that is fermenting, water temperature, and humidity. This process is an intermittent one."
"The next step is represented by coffee drying. This process develops as it follows: "from the coffee fermentation tanks, the beans are moved to drying patios and dried to 11-12% moisture content. A small portion of the lot is hulled and milled by a mini-huller. Three hundred grams of coffee is classified for defects (100 grams is often used), and the percentage of each screen size is determined" (Coffee Research, 2007). Then, a 200-300 grams sample of coffee is roasted and cupped in order to determine the coffee's quality. The coffee then remains in pergamino until shipment time, so that the coffee's flavor and aroma are not affected. This is also an intermittent process."
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