When the coffee trees start producing coffee cherries, it takes approximately nine months in order for the cherries to be ripe. For the best quality coffee, the cherries should be harvested when it is ripe and cherry-red in color. The unripe cherries should be left on the trees and allowed to ripe naturally before they can be picked
Sorting coffee beans prior to processing plays an important role in determining the physical quality of coffee and the brewing flavor. The purpose of sorting is to obtain uniformity in coffee quality and increase the efficiency of the next processing stage. Sorting is done by separating the healthy, fresh, big, and ripe coffee beans (superior quality) with those that are broken, unripe, rotten, suffer from disease or other defects (inferior quality).
Pulping is a process of removing the beans from the skin and pulp, and it also plays an important role in determining the physical quality of coffee and the brewing flavor. The quality of pulping will determine the washing, drying and hulling process.
The methods of coffee processing have developed all over the world and there are at least three popular methods, i.e. wet, dry and semi dry processing.
Wet Process This method is the most commonly used in coffee processing, especially for premium coffee. Coffee beans that have been harvested are collected, and then selected by immersing them in the water. How the beans react during the immersion become the early determinant of their quality. If the beans float on the water surface, then they are of bad quality. Otherwise, if the beans submerged at the bottom, then it means the beans are good quality.
Drying in the sun is the best drying method for the best flavor, as long as the weather permits and the facilities are sufficient.
Drying is very crucial in determining the physical quality of coffee and the brewing flavor. The coffee beans water content after washing and dripping approximately ranges between 50 – 55 %. To achieve the trade standard requirements, the water content should be reduced to 12 – 13%. This water content is the balanced value for coffee beans storage environment in tropical regions. The reduction of water content in the coffee beans is commonly done by drying.
Parchment/Hull skin is removed mechanically to obtain coffee beans, the purpose of hulling is to remove the coffee beans from the dry parchment skin. The dried coffee beans is tempered for 24 hours to reduce the temperature and to avoid damage during hulling.
Coffee beans are sorted mechanically to separate large size beans [size > 6.5 mm], medium size [5.5 mm<d<6.5 mm], and small size [< 5.5 mm]. Broken and small beans are separated at the bottom rack.
The purpose of sorting is to group coffee benas based on the size and physical quality. This stage is crucial in determining the type and physical quality uniformity and the brewing flavor. The flavor of most good quality coffee beans may be spoiled if they are mixed with a few of low quality coffee beans.
Coffee beans are packaged in jute sack based on their size [@60 – 90 kg] with production label then are stored in the clean and well-ventilated warehouse. The stack of sack are supported on wooden palette and should not lean on the warehouse wall while awating for the final processing stage.
The longer coffee storing time the better its quality for consumption since the acid contents is lower, therefore the taste of caffein in the coffee will stand out.
The raw coffee material is roasted in optimum temperature (+/- 150 - 180 degree Celcius)
Roasted coffee beans are ready for grinding, resulting in fine coffee powder ready for packaging.
Coffee powder ready for packaging and become our product that is Selera Kita coffee powder