Indian coffee is renowned for its unique flavour and aroma. It is the home of the finest quality of Robustas. Perhaps it is the only country in the world where both the varieties of coffee - Arabica and Robusta - are grown in equal measure.
have their own plantations in India's best coffee growing states of Karnataka and Tamilnadu. Any company's reputation must stand on its quality. To maintain quality at every step of manufacture, we adhere to stringent quality control measures. The coffee beans are tested before they are procured.
Any company's reputation must stand on its quality. To maintain quality at every step of manufacture, we adhere to stringent quality control measures. The coffee beans are tested before they are procured. At our well equipped testing laboratory the raw coffee is again tested prior to production to determine their suitability. That's not all. the well qualified cup tasters do the critical analysis of every sample and every batch of production, day in and day out to guarantee consistent quality.
Microbiological Tests: Laminar Airflow for sterlized inoculations in the microbiological work and B.O.D. incubator for maintaining the microbial cultures.
HPLC System (Shimadzu, Japan): High Performance Liquid Chromatography methods for accurately measuring the caffeine and toxins [Ochratoxin A in coffee and Aflatoxins B1, B2, G1, G2 in other food products.
Narasus Coffee Company Lab
Roasting: Coffee roasting is the process of heating the green coffee beans to remove moisture and cause pyrolysis of the sugar in the coffee bean cells. During this process, the green beans turn brown in color and attain their distinct flavor and aroma.
Cupping: Cupping is a method coffee tasters use to evaluate a coffees characteristics.
UV-Spectrophotometer (Shimadzu, Japan): Spectroscopy in the ultraviolet – visible (UV-vis) range is one of the most commonly encountered laboratory techniques in food analysis. In our laboratory , we analyze the quantifications of macro and micro components [ Nutritional and Vitamins] in coffee and other products.
Physico-chemical tests: Physico-chemical and Physical Test of our Raw Material and Finished Products
Moisure Meter: we use the latest microprocessor technology for the measurement of moisure. Moisure is probably the most widely measured constituent in any commodity or foodstuff.