Harvesting
Coffee , if he was already earning , must be done properly and post-harvest
process must also follow the standards of a good standard , so that the
resulting coffee still has quality coffee tersendiri.Tanaman well maintained
can start production at the age of 2.5 - 3 days depending on the environment
and type. Robusta coffee plant can produce ranging from 2.5 years , while
arabica at the age of 2.5 - 3 .
The
amount of coffee picked at first harvest has been relatively little and is
increasing in line with the increasing age of the plant to reach its peak at
the age of 7-9 years . At the peak age of coffee production can reach 9-15
coffee quintal of rice / ha / year for robusta coffee and 5-7 coffee quintal of
rice / ha / year for arabica coffee . However, when the coffee crops
intensively reared can achieve 20 quintal rice coffee / ha / year .
1
. Harvesting cherries done manually by means of picking the fruit that has been
cooked . Size of fruit maturity is characterized by discoloration of the fruit
skin . Skin dark green fruit when young, yellow when ripe and half red when
fully ripe and become blackish after a full cooked exceeded ( over- ripe ) .
2
. Maturity cherries can also be seen from the violence and the component sugars
in the fruit flesh . The ripe coffee fruit has a soft and slimy fruit pulp and
sugar -containing compounds are relatively high so it was sweet . Instead of
young flesh a little hard , not slimy and not sweet as sugar compounds is still
not established maximum . While the content of mucus on overripe fruit tends to
decrease because most of the sugar and pectin compounds already decomposes
naturally as a result of the process of respiration .
3
. Simultaneous flowering coffee plants in a year , because there are several
ways of picking :
a.
Plucking selectively performed on ripe fruit .
b
. Plucking half dompolan selectively performed on ripe fruit .
c
. In lelesan conducted on coffee berries which fall due to late harvesting .
d
. In racutan / booty is picking against all the coffee fruit is still green ,
usually at the end of the harvest .
Post
Harvest Sorting Process
a.
Fruit sorting is done to separate the superior fruit ( ripe , pithy , uniforms
) from the inferior fruit ( handicapped , black , broken , perforated and pests
/ diseases ) . Impurities such as leaves , twigs , soil and gravel must be
removed , as this may damage the machine peeler .
b
. Red beans ( superior ) prepared by the method of processing wet or semi - wet
, in order to obtain HS dried beans with a nice view . Meanwhile, mix the fruit
green , yellow , red processed by dry processing .
c
. Things to avoid are coffee fruit store in plastic bags or sacks for more than
12 hours , as it will cause the pre - fermentation so that the aroma and flavor
of the coffee beans to be less good and stinking ( fermented ) .
How
the dry processing method of processing a lot done considering how dry if
capacity is small, easy to do , simple equipment and can be done in the
farmhouse .
1
. Drying
a.
Coffee that has been learned and must be sorted as soon as possible so as not
to experience the dried chemical processes that can reduce quality. Coffee said
if the dry rustling sound when stirred .
b
. Some farmers have the habit of boiling coffee gelondang then peeled, then
dried . Habit Coffee boil peeled logs and skin should be avoided because it can
damage the chemicals in coffee beans resulting in lower quality .
c
. If air drying is not clear to use mechanical dryers .
d
. Complete drying until the moisture content reaches a maximum of 12.5 % e .
Drying takes 2-3 weeks by drying
f
. Drying with a dryer is not required because costly.
2
. Peeling skin ( hulling )
A.
hulling on dry processing aims to separate the coffee beans from the fruit skin
, horns and skin epidermis . b . Hulling is done by using a paring machine (
Huller ) . Not recommended for skin peeling lead by mashing because many seeds
are broken . Some simple huller type that is often used is the rotary huller
hand ( manual ) , huller with pengerak motors , and hummermill .
Wet
Processing Method ( Fully Washed ) :
a.
Peeling Skin Peeling Fruit Fruit leather is done using tools and machines
skinner fruit ( pulper ) . Pulper can be selected from the base material made
of wood or metal . Water flowed into the cylinder along with the fruit to be
peeled . Coffee fruit should be separated on the basis of the size of the pre-
pared .
b
. fermentation
1
. Fermentation is generally performed for Arabica coffee processing , aiming to
shed the mucus layer is the skin surface horns coffee beans . In addition ,
fermentation reduces the bitter taste impression and encourage the formation of
" mild" on the flavors of arabica coffee steeping .
2
. Fermentation can be done by soaking wet in a puddle of coffee beans , or
fermented dry method by storing coffee beans HS wet in a clean plastic
container with a hole at the bottom or cover with coffee beans piled HS in
cement tanks and closed with burlap sacks .
3
. Order for fermentation takes place uniformly , the reversal is done at least
once a day .
4
. The Old fermentation varies depending on the type of coffee , temperature , and
humidity of the environment as well as the thickness of the pile of coffee in
the tub . End of fermentation is characterized by fading skin mucus layer that
surrounds the horn . Fermentation time ranged from 12 to 36 hours .
c
. washing
1
. Laundering aimed at eliminating residual slime fermented horns attached to
the skin .
2
. For small capacity , the washing is done manually in the tub or bucket ,
while the large capacity engines need to be helped .
d
. drying
1
) Drying aims to reduce the water content of coffee beans HS from 60-65 % to a
maximum of 12.5 % . At this moisture content , relatively safe HS coffee beans
packed in sacks and stored in a warehouse in a tropical environment .
2
) Drying is done by drying , mechanical , and combination of both .
3
) Drying is the most convenient and inexpensive for drying coffee beans .
Drying can be done on a rack or drying floor . Profile drying floor sloped
approximately 5-7 o the meeting point in the middle of the floor .
4
) The thickness of the HS stretch of sun-drying coffee beans should be 6-10 cm
layer of seeds . Reversal performed every hour at the time the coffee is still
wet . In the area of Arabica coffee , which is generally in the highlands ,
to achieve 15 -17 % moisture content , drying time can take 2-3 weeks .
5
) mechanical drying can be done if the weather does not allow to do the drying
. Drying in this manner should be done in groups because it requires equipment
and a substantial investment and trained personnel executive . With mechanical
dryers operate continuously day and night with temperatures 45-500 C , it takes
72 hours to reach a moisture content of 12.5 % . The use of high temperatures
above 600 C for Arabica coffee drying should be avoided because it can ruin the
flavor . As for Robusta coffee , usually preceded by a higher temperature , ie,
up to 90 - 1000C with a time of 20-24 hours to reach a maximum water content of
12.5 % , ( shorter heating ) , because if it is too long then the surface color
of coffee beans tend becomes brownish for Robusta coffee takes 20-24 hours to
achieve moisture content of 12.5 % .
6
) The process of drying the combination is done in two stages . The first stage
is drying to reduce the moisture content of coffee beans up 20-25 % , followed
by the second stage , using a dryer . If the coffee beans have been dried prior
to reaching the water content of 20-25 % , then to achieve a moisture content
of 12.5 % is required drying time by drying machine for 24-36 hours at a
temperature of 45-50 0C . e .
Peeling
skin HS coffee
1
) Stripping intended to separate the coffee beans from skins horns that produce
coffee beans rice .
2
) Stripping can be done by using a paring machine ( Huller ) .
3
) Before placing Parer ( huller ) , the results of drying coffee beans cooled (
tempering ) for a minimum of 24 hours . Semi Wet Processing Method ( Washed
Semi Process ) in semi- wet processing is currently widely applied by farmers
arabica coffee in Aceh , North Sumatra and South Sulawesi . How the processing
produces coffee with a very distinctive flavor , and unlike coffee secaara full
wet processed ( WP ) . Characteristic of processed coffee is semi - wet , dark
coffee with a slightly curved physical . Arabica coffee semi - wet method
typically has a lower acidity level with a stronger body than coffee though
fully wet . Semi - wet process method can also be applied to coffee Robusta .
In general, coffee is processed in a semi - wet quality is very good . The
process is semi - wet processing is much shorter than the full wet processing .
To
be able to produce coffee beans semi - wet if the results are good , then it
must follow the proper processing procedures , namely :
1
. Peeling skin of the fruit
a.
The process of stripping skin of fruit ( pulp ) is equal to the wet - filled
way . To be properly peeled , ripe coffee cherries must be right ( red ) and the
sorting is done before the peeled fruit , ie manually and using water to
separate the fruit from pests .
b
. Stripping can both use a pulper of wood or metal . Distance cylinder by
cylinder paring should be regulated in order to obtain good results peelings (
intact , leather mix drinks ) require some type of pulper water to help the
process of stripping
c
. HS seeds cleaned of dirt and other skin before fermented .
2
. Fermentation and Washing
a.
To facilitate the laundering process , the coffee beans are fermented for HS
need overnight or longer . When used tools washing machine slime , fermentation
process can be passed .
b
. The fermentation process is done in a dry plastic bag or place containers of
clean plastic .
c
. Once the coffee is fermented overnight HS washed manually or using the
washing machine ( washer ) .
3
. Drying early
a.
Initial drying conditions are intended to achieve a certain level of dryness of
the skin of the horn / shell to be easily peeled beans although still
relatively wet conditions .
b
. The drying process can be carried out by drying for 1-2 days until the
moisture content reaches about ± 40 % , with a thick layer of coffee less than
3 cm ( usually only one layer ) with the base of the sheeting or cement floor .
c
. Coffee beans and forth behind every ± 1 hour so that a uniform level of
dryness .
d
. Keep the coffee during drying .
4
. Peeling skin horn / horn shell Peeling skin / shell of the condition is still
relatively wet beans can be done by using a huller designed specifically for
the process . So that the skin can be peeled the skin condition should be
fairly dry despite the conditions the seeds that are inside still wet :
a.
Make sure huller clean condition , normal functioning and free of materials
that can mengkonyimasi coffee before use
b
. Perform stripping shortly after draining / drying coffee early HS . When it
is the night before shelled HS coffee must be dried again for a moment until
quite dry again kulip
c
. Set rules coffee huller and material flow in order to obtain optimum
stripping process . A certain amount of the portion of the skin is still
shipped with coffee beans pumpkin seeds out of the outlet . This is not really
a problem , because the portion of the skin are easily separated by puffs of
air ( aspiration ) After dried coffee
d
. Pumpkin coffee beans that must be dried out , avoid storage of coffee beans
that are still wet because it will be attacked by fungi which can damage the
coffee beans either physically or flavors , and can terkontiminasi by
mycotoxins ( okhtratoksin A , aflatoxins etc. )
e
. Clean huller after use , so that the remains of the coffee and the skin is
still damp and moldy is not left behind in the machine .
5
. Drying coffee beans pumpkin
a.
Drain beans pumpkin stripping results by using dryers drying or mechanical
b
. Rules thick expanse of coffee beans less than 5 cm , using the base latai
pelastik or tarps or cement . Avoid drying directly above the soil surface .
c
. Turn them so that the coffee mass and uniform drying process faster .
d
. Complete the drying process to achieve 11-12 % seed moisture content usually
takes 3-5 days under normal conditions
e
. Avoid storing coffee beans that have not been dried in less than 12 hours ,
as it will be damaged as a result of fungal attack .
Sorting
Coffee Rice
a.
Sorting is done to separate the coffee beans from impurities such as non-
coffee leaf debris , wood or leather coffee .
b
. Coffee beans rice should also be sorted on the basis of physical disability
size and seed . Sorting can be done with a sieve size of mechanically or
manually .
c
. Separate the coffee beans in order to obtain seed mass defect with disabilities
value in accordance with the provisions of SNI 01-2907-1999 3.7