5 Post Harvest Methods that are common in Indonesia

Post-harvest is a process after harvest that processes coffee cherries into green beans, which are sometimes called raw coffee beans that have not been roasted. The following are 5 Post-harvest Methods that are prevalent in Indonesia.

  • Fullwash
    Coffee beans with a full wash process will have a lot of washing levels, at first when the coffee fruit has been picked, the coffee fruit is thus put into a tub filled with water to separate the coffee fruits. There will be a sink and a float, if the coffee fruit is ripe it will sink and the immature one will float. Then proceed with separating the coffee beans from the fruit, and usually apply the machine. But even though it has separated coffee beans from the fruit, there is still coffee fruit that sticks in the coffee beans, so it is necessary to run a fermentation method and also wash it with water so that the fruit becomes soft and easy to separate from the coffee beans in total.

For the fermentation system itself, the stages of the way coffee processing works requires careful handling so as not to interfere with the final results of the coffee. After fermenting even then the coffee beans are washed again before entering another level with the willingness of the mucus that is still attached to it completely apart from the coffee beans.

  • Semiwash
    Semi wash does not involve the level of how to wash coffee fruit, which like a lot of it is full wash, when it becomes a coffee bean it may seem at a glance there is no difference between the two, but around the usual feeling the semi wash will have a clear body and the potential for espresso.

In Indonesia, this method is known as aqueous milled, the implementation does not even apply too much water. The coffee fruit will be separated by coffee beans applying the machine and the next is there is still coffee mucus still attached to it will be stored for a moment. Before entering the drying stage, the coffee fruit that still has mucus attached will be cleaned with water. The difference in water use when the washing stage of the two systems is very bright. Full wash or semi wash, usually depending on market demand and the initiative of the coffee farmers who plant it, but full wash requires special attention and is a bit long.

  • Honey
    This process is somewhat similar to natural pulped and is commonly used in many Central American countries such as Costa Rica and El Salvador. This process is also increasingly popular in Indonesia. In honey process, the coffee cherries will be peeled with a mechanical machine, but this method applies less water when compared to the pulped natural process. The depulper machine will be held to determine how much fruit flesh will be consistently left attached to the seeds before drying. The remaining skin of the meat in Spanish is interpreted as Miel which means honey (honey). In short, in the honey process there is little mucus — or mucilage in English — that seems sticky to coffee beans. This is where the implementation is then called honey process

  • Natural
    This natural process is also known by the dry process. This work includes the oldest technique in the history of the way coffee works. After being harvested, coffee cherries will be spread over the surface of plastic bases and dried in the sun. Some coffee producers sometimes hang it in brick bays or on special drying tables that have an airflow on the bottom component. When dried under the sun, these coffee beans should be programmed back and forth so that the coffee beans dry evenly, and to avoid mold / decay.

In natural implementation, dried coffee fruit is still in the shape of a fruit / cherry, complete with all the layers. This natural and natural process will make the cherries fermented naturally too because the outer skin of the cherry will peel off by itself.

Typical flavor profile: This natural method is considered capable of giving fruit-style notes to coffee, with common hints such as blueberries, strawberries or tropical fruits. Coffee tends to have low acidity, exotic flavors and more body.

  • Wine
    Actually the wine process is a natural process that is over-fermented, however, this process is quite popular in Indonesia, not so many processors that have done this process, were first popularized in Aceh with Gayo Wine, but nowadays there are quite a lot of them on the island Java, like Puntang Wine from West Java.

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