The Processing of Coffee Beans in Indonesia

A cup of coffee is produced through a very long process. Starting from cultivation techniques, post-harvest processing up to the final presentation
. Only the quality of coffee beans cup of coffee high flavor can be presented on our tables.
Coffee fruit has been harvested should be promptly treated to prevent chemical reactions that can degrade the quality of the coffee. Yields sorted and sorted based on specific criteria, please read how to harvest the coffee cherries. Prime quality fruit when processed correctly will produce high quality coffee.
In general there are two ways to process coffee cherries into coffee beans, namely the process of wet and dry process. There was also a semi-wet process or a dry spring, which is a modification of both processes. Each method has advantages and disadvantages of processing, both in terms of quality of beans produced and component production costs.
Processing by wet process
Wet process production costs more expensive than the dry process. Wet process often used to cultivate arabica coffee. The reason is, because this type of coffee valued high enough. So that the processing cost incurred is comparable to the price to be received. The following stages to cultivate coffee by the wet process.

a. Sorting the coffee fruit
After the coffee cherries harvested, immediately do the sorting. Separate pieces of dirt, pieces of diseased and deformed fruit. Separate the pieces also red with yellow or green fruit. Separation of fruit smooth and red (fruit superior) with inferior fruit is useful to distinguish the quality of the coffee beans produced.
b. Peeling the fruit skin
Peel the skin of the coffee fruit, it is advisable to help Parer. There are two types of spindles, which rotated manual and powered up. During stripping, circulate water continuously into the pulping machines.
The function of the drainage water to soften the skin tissue pieces to be easily separated from the seeds. The results of the process of stripping the skin of the fruit is a seed that still have bark horns, also called coffee beans HS.
c. Fermented beans HS
Perform the fermentation of grains that have been peeled. There are two ways, first by soaking the seeds in water. Second, wet seeds accumulate in the bath tub of cement or wood, then it is closed with the sack that must always be moistened.
Long fermentation process in tropical environments ranging between 12-36 hours. The fermentation process can also be observed from the mucous layer that surrounds the seeds. If the coating is lost, the fermentation process can be said to be complete.

Once fermented seeds with water washing back. Clean the remains of mucus and skin of the fruit is still attached to the seeds.
d. Drying coffee beans HS
The next step HS fermented beans are dried. The drying process can be dried or drying machine. For drying, scatter HS coffee beans drying on the floor evenly. The thickness of the pile of seeds should be no more than 4 cm. Behind the seeds regularly, especially when they are wet.
The drying of about 2-3 weeks old and will produce coffee beans with a water content ranging from 16-17%. While the desired moisture content in the process is 12%. The water content is the equilibrium moisture content so that the coffee beans produced stable not easy to change the taste and resistant fungal attack.
To get the water content in accordance with the desired doing the drying continued. However, this step is usually rather long considering the previously soaked beans and fermented in water.
Typically, advanced drying is done with the help of a dryer until the moisture content reaches 12%. This step will save time and energy.
e. Peeling bark horn
After the coffee beans HS reaches the water content of 12%, peel the parchment skin that surrounds the seeds. Stripping can be ground or with the aid of pulping machines (huller). It was recommended by the engine to reduce the risk of damage to the coffee beans. Results stripping at this stage is called rice coffee beans (green beans).
f. Sorting end coffee beans
After the coffee beans produced rice, do the final sorting. The goal is to separate the dirt and broken beans. Furthermore, the coffee beans are packed and stored prior to distribution.
Treatment with dry process
Dry process is more commonly used to treat robusta coffee beans. The consideration, because not as expensive arabica coffee robusta. Equipment necessary for processing dry process is simpler and less work load, so it can save on production costs. The following stages to process the beans dry process.

a. Sorting the coffee fruit
Not unlike the wet process, sorting is done immediately once completed harvest. Separate pieces superior to inferior fruit as a mark of quality.
b. Drying fruit coffee
Drying the coffee fruit that has been sorted on the top floor of the drying evenly. The thickness of the dried coffee should not be more than 4 cm. Do a reversal of at least 2 times in one day. The drying process usually takes about two weeks and will produce fruit dried coffee with a moisture content of 15%. When the water levels are still high do drying was repeated until it reaches the desired moisture content.
c. Peeling the fruit skin and skin horn
The dried cherries are ready to peel rind and skin horns. Keep the coffee fruit water content in the range of 15%. Because, if more will be difficult to peel, whereas when it is less risk of rupture seeds.
Peeling can be done by ground or use huller machine. The weakness of the way ground is broken seed percentage is high, with the risk of lower engine.
d. Sorting and drying coffee beans
After the coffee fruit peel, sorting is done to separate the desired products with the rest of the fruit leather, parchment skin, broken seeds and other impurities. Coffee beans would be stable when the water level is 12%.
If it has not reached 12% do further drying. Can with the drying or with the aid of a dryer. If the water content is more than that number, the seeds will be susceptible to fungus. If less, the beans are easy to absorb water from the air that can change the aroma and taste of coffee. After reaching the equilibrium moisture content, the beans are already can be packaged and stored.
Packaging and Storage
Pack sack of coffee beans with a clean and away from odors. For prolonged storage, stack the sacks on a wooden pallet as thick as 10 cm. Leave a space between the sacks to the barn wall.
Humidity controlled warehouse preferably in the range of humidity (RH) of 70%. Aim your warehouse to store seed before being distributed to buyers.
The coffee beans are stored must be protected from pests and diseases. Mushrooms are one of the main drivers of the declining quality of coffee prior to the tropics.