Quality is never an accident,
it is always the result of high intention, sincere effort, intelligent direction and skillful execution.
it represents the wise choice of many alternatives.
Our Green Coffee Specification
- Origin : Saribudolok , North Sumatra , Indonesia.
- Grade : Specialty Grade
- Moisture (Water Content) : 10% - 12%
- All Defect : 0,4 %
- Altitude : 1350 - 1400 MASL
- Variety : (Custom) Komasti and Andung Sari
- Process : (Custom) Full Wash , Semi Wash , Honey , Natural , Wine ,and Anaerobic
Our Product
Cascara
(Coffee Cherry tea)
is the dried skins of coffee cherries.
These pulped skins are collected after the seeds (coffee beans) have been removed from the cherries.
its flavor is reminiscent of hibiscus , cider , and orange zest. It's a tangy, refreshing, slightly sweet brew.
Green Coffee Beans
Full Wash Process
(Dry Hull)
first of all, once picked the cherries are put in water in order to separate them out. The ripe ones will sink, whereas the poor ones will
float.
Then, the skin of the cherry and some of the pulp is removed from each
individual bean by pressing it through a screen using a machine.
Nevertheless, a lot of the pulp will still stick rigidly to the beans,
so it is then necessary to use either a more traditional ferment.
The former method sees the remaining pulp broken down by fermenting the
crop with microbes and then washing the beans with water
Then, the coffee beans will be dried in the sun for approximately 2-3 weeks to dry
Semi Wash Process
(Wet Hull)
Also known as ‘wet hulling’, ‘Giling Basah’
(from the Indonesian meaning ‘wet grinding’)
or the pulped natural process’, processing beans in this way is said to reduce the acidity of the final coffee, rendering it more full-bodied and potentially preferable for espresso coffee.
Wet-hulled coffee is specific to Indonesia.
It is different from any other method in the world.
Once ripe coffee cherries have been picked,
the fruit is removed as soon as possible.
This is referred to as 'pulping' or 'milling'.
The mucilage layer is then washed off the beans.
The coffee is then raked across a patio for drying.
Once the coffee has reached approximately 30% moisture, it is put through the hulling process to remove the parchment layer.
The beans are still malleable at this high moisture content and the beans can often be disfigured by the huller.
The reason this is done is because of the high humidity in Indonesia.
The farmers and millers are afraid to leave their coffee outside drying for too long, so by removing the parchment skin earlier than usual, the beans are more exposed to the air and therefore dry quicker.
it takes 3-4 weeks to dry
Honey Process
Many people thinks that honey process use honey. this is BIG WRONG.
After We sort the coffee, we peeled the coffee cherries but still retains a layer of mucus layer (mucilage) and then dry it in the sun.
The mucilage is the main key for the honey process because it stores sugar and acidity content so that the resulting taste is high sweet with a balanced acidity.
The sticky mucilage that similar to honey makes this process called the honey process.
The difference in the amount of mucilage that is still attached makes the coffee beans into three colors :
Yellow Honey (25% mucilage layer)
Red Honey (50% mucilage layer)
Black Honey (100% mucilage layer)
Natural Process
After the coffee cherries pass the sort, the coffee beans is immediately dry in the sun.
then,the cherries will naturally ferment ,The taste produced from naturally processed coffee beans is usually very fruity (strong fruity taste) such as blueberry and strawberry, with full body and low acidity.
However, although it is very simple, this process is also quite risk because it relies heavily on the weather.
this drying process can take up to 4-6 weeks
Wine Process
many people thinks that wine process is alcoholic.
the fact is, wine process doesn't make the coffee beans become alcoholic.
wine coffee come from the coffee cherries sap.
The sap contained in the coffee skin that absorbed into the coffee beans during the fermentation process.
Arabica coffee which does have a higher acid content due to the absorption of the sap so that the taste of the coffee produced is similar to wine, the result of wine fermentation.
after the coffee cherries pass the sort (pick and wash), the coffee cherries is ferment in a glass jar (4-6 weeks) and dry it in the sun (3-4 weeks)
so it takes 30-60 days to process wine coffee.
it taste and smells like wine.
Anaerobic Process
first of all , pick the coffee cherries and wash it. Then keep it in the container made of stainless steel and tightly closed, there is no air (oxygen) is trapped. Fermentation is carried out using air and microorganisms in coffee cherries.
The time required for the fermentation process to take place is about 18 to 24 hours.
Meanwhile, for drying it takes about 3 to 4 days before being transferred to the jar which will be left for 18 to 20 days.
Yes, it's long enough to be able to consume coffee that is processed with fermentation like this.
Roasted Beans & Coffee Powder
We freshly roast by your own request
to maintain the quality and freshness of coffee beans and coffee powder ,
we pack the coffee beans and coffee powder in aluminum foil with one way valve button feature.
