Honey process needs more or less 1-2 weeks of drying before further processed. The drying process needs to be controlled as much as possible to enable substance from coffee mucilage to be absorbed into the beans. But, if the drying was done in excessive duration then the flavour and aroma in the final cup could … Lanjutkan membaca Red Honey Process
Coffee Postharvest Process: Honey Process
Postharvest process of coffee is mainly divided into two processes, Wet and Dry. But there are variations of other processes such as honey, semi-wash, natural, and full wash. In this article we would like to talk about honey process. The first step in honey process like other coffee processing is cherry sortation. Green cherries and … Lanjutkan membaca Coffee Postharvest Process: Honey Process
Coffee Postharvest Process: Wet Process (Full Washed)
Postharvest process of coffee is mainly divided into two processes, Wet and Dry. In this article we would like to talk about Wet or Full Washed Process. In all good practice of postharvest coffee processing the first thing that must be done is sortation good cherry and bad cherry. Some characteristics of good cherry … Lanjutkan membaca Coffee Postharvest Process: Wet Process (Full Washed)
Coffee Postharvest Process: Dry Process (Natural)
In this article, we would like to discuss the simplest postharvest process of coffee, Dry Process (you can call it natural too). This method is the simplest, cheapest out of all coffee processing. Almost all robusta is processed this way. If you feel like TLDR, then 3 steps are enough to describe all this process … Lanjutkan membaca Coffee Postharvest Process: Dry Process (Natural)
7 Facts About Robusta Coffee
Generally, coffee can be divided into 2 distinctive species, arabica and robusta. Even though the majority of coffee trade is dominated by arabica that doesn’t mean robusta doesn’t have any role. Robusta coffee is highly used in blends probably some coffee drinker is not used to the taste of arabica. Behind its role there are … Lanjutkan membaca 7 Facts About Robusta Coffee
7 Facts About Arabica Coffee
Generally, coffee can be divided into 2 distinctive species, arabica and robusta. Most coffee in the market belongs to arabica. Behind its highly prominent role in coffee world, arabica have interesting facts from farm to table. Here are 7 facts about arabica: Arabica can only grow in cool climate at 600-2000 masl 70% of all … Lanjutkan membaca 7 Facts About Arabica Coffee
3 Basic Roast Level of Coffee
Did you know that coffee went on long long long journey before it drips and it becomes the nectar of life? Imagine going through a morning without a cup of coffee...ughhh. Now today we would like to discuss one of the most important stage of coffee, roasting. Roasting affects almost all the wonderful aroma and … Lanjutkan membaca 3 Basic Roast Level of Coffee
Kopirelo Coffee 