date:Jun 14, 2016
e a description of practices that will keep organic product segregated from conventional. All equipment, containers, and contact surfaces used in organic coffee processing must be free from contaminants coming from sanitizers and chemical pesticides as well as any remaining residue from non-organic products.
In addition, procedures must be in place to maintain water and soil quality. As the pulping and de-husking process produces a large amount of solid waste and uses a vast quantity of water,