The final stage of the process is grading; or what we call the Triple Pick (TP). This stage includes the gravitational grading, size grading and hand sorting.
Giling Basah is a term widely used in Indonesia, which literally means “Wet hulled.” It is a characteristic and unique method for coffee processing, most commonly used in the islands of Sumatra and Sulawesi. In this method, the farmer selectively picks the ripest cherries. Before pulping, they perform a 1st density selection, where in a tank, tub or bucket with water, they will introduce the cherries to separate light cherries or floaters from the heavy ones or sinkers. After the first selection, the outer skin and the pulp of the coffee cherries will be removed, using a locally built mechanical pulping machines, traditionally called "luwak". Right after pulping, overnight fermentation is needed for breaking the thick structure of the mucilage attached to the parchment. The following morning, the coffee is washed and there will be a 2nd selection, again by density, to remove the remaining floaters. Now the coffee is ready to be delivered to the respective mill, and immediately the 1st drying will begins. Coffee will have a moisture content of about 45 to 50% at this point, and will be dried on patios or raised beds until 25 to 30% moisture content. Hulling machines in Sumatra are bigger and more powerful than normal hulling machines, because they need to generate more power and friction to strip off the still parchment from the still wet green bean. After the hulling, the green bean will emerge swollen and with a whitish/blueish color. For the second time, the green bean naked will go into drying again, until it reaches 12% moisture content.
The final stage of the process is grading; or what we call the Triple Pick (TP). This stage includes the gravitational grading, size grading and hand sorting.
0 Comments
Leave a Reply. |
Archives
February 2025
Categories
All
|