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Natural Dry Process Coffee and Wet Process

Natural Dry Process Coffee and Wet Process

Before coffee is processed the coffee harvest plays an important key to a quality final product. Coffee fruit usually does not ripen simultaneously. One of the maturity characteristics of coffee fruit is to measure how much sweet content in the coffee fruit so that it can ensure it has reached the right maturity. Thus the coffee process can be continued to post-harvest.

In some modern countries, it creates machines to help harvest coffee, but for the results, there is no mechanical best to choose mature coffee except with humans. Harvesting machines often cause damage to coffee trees and of course, the machines are difficult to tell which ones are mature and which are not.

Choosing ripe coffee fruits will have a more expensive cost effect. How not, coffee pickers who are paid for their services by garden owners are usually not based on daily, but the number of sacks or weight obtained. If the coffee pickers have to walk all over the garden and take the red only, of course, their income will be long if they use the system of paying for the marriages. By paying daily, there is a risk of rising costs to the owner of the garden, but to produce specialty coffee quality it can be calculated.

The process of coffee after harvest can affect the attractiveness of consumers to pay higher prices. Climate conditions, the accessibility of water, demand, machinery and farmer's experience are the determining aspects in choosing what post-harvest method is appropriate to apply.

Natural Coffee Process / Dry Process
During the natural process, cherry coffee fruit is dried together with the outer skin intact until it reaches a dryness of about 12% moisture content, usually occurring for up to 4 weeks. Coffee beans absorb the nutrients and sugars contained in the skin of coffee and that produces sweetness in coffee and steeping high body.

On large plantations, drying coffee sometimes uses a machine to speed up the process after coffee is dried in the sun for several days.

The obstacle that often occurs in the natural coffee process is the inconsistency of the final taste of the coffee. That's because coffee mucilage varies in thickness, unfavorable weather prolongs drying time and results in fermented effects. Some people consider dry-processed methods that produce low quality. But on the other hand, the natural processes are many fans and are believed to create unique flavors and characteristics such as winey.

Taste notes: You can get a really sweet taste and the aroma of dried fruit in a cup of coffee from this method if done correctly. And you can feel heavier body steeping in this process.
Wet Fruit Coffee Method (Wet Processed)

The process of wet processing requires very specific equipment and a large amount of water at each step. The process has focused on coffee beans since the harvest, so the main goal is to get the original flavor of the coffee bean content. The coffee fruit covering the coffee beans has been peeled using a pulper machine when it is still wet. To then wash thoroughly before drying. The advantages of this process offer coffee lovers with a clean taste and consistent taste.

First Step - Mining
Red pickled coffee is selected using a water bath, good cherries will be under the container and enter the pulper machine. Bad coffee will float on wasted water along with dirt and other foreign matter.

The second step - Pulping
Stripping coffee fruit skin must be done no later than 24 hours after harvesting. Coffee skin removed with a pulper machine can be helped with the help of hand selection from bad fruit that escapes or with mechanical machinery.

Third step - Fermentation
Coffee beans that have been peeled off from the flesh and the skin are still covered with sticky mucus so it must be put into a fermentation tub and monitored carefully. The duration of fermentation between 12-36 hours depends on the experience of farmers and climate conditions in the area. This step has a huge impact on the end of the coffee flavor.

After fermentation, finished coffee beans with parchment washed until the mucilage is gone and ready to dry. Coffee currently still has a water content of about 55% for it to be dried to reach 11% of the green bean water content of coffee. The moisture content is an ideal value when making proper storage, hulling and roasting.

The wet process does require skill and water to function according to its purpose. Some expensive specialty coffees in the world often use this process.

Taste note: The full washed method produces purer, cleaner, higher acidity coffee and usually steaks are similar to tea
2 of the above processes are from the post-harvest generality that is most often done by coffee bean producers. Apart from dry processing and wet processing, there are also Honey processing methods that combine between the two methods above. About post harvest honey we publish in the next article …

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