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How to peel the beans

1. Dry / Natural Process

Dry method is a method of stripping the coffee oldest, simplest, and easiest to explain Ripe coffee cherries harvested directly dried for 3-4 weeks to reduce the water content of up to 10-12%. During drying, the coffee is reversed regularly to get the same level of dryness. Dry method commonly used by farmers in Ethiopia and Brazil because of dry climate.

Once dried, the coffee into the engine depulping (peeler rind) to remove the pulp and parchment. The weakness of the dry method is when the coffee is too dry, the beans will break easily when depulping process. This method is considered the most environmentally friendly because it leaves no waste water treatment plant. Although today more widely applied to robusta coffee beans but environmental awareness began to make farmers use this method on arabica coffee beans. Dry method will produce coffee with a stronger fruit flavors, smooth, dense body and low acidity.

2. Wet Process Method

Wet method is new in stripping the coffee beans. Named 'wet' for coffee beans is always in contact with water during the stripping process. Because it requires up to 6 liters of water per 1 kilogram of coffee, this method is more applicable for arabica coffee because the selling price is higher than robusta. The main differentiator between the dry wet method is a sequence depulping. Freshly ground coffee fruit is inserted into waterways leading to the depulping machine that will separate the pulp from the seeds. Pulp stripping the remainder are used as animal feed or compost material. The coffee beans are further soaked in water for 12-36 hours. The purpose of this is to memfermetasi soaking coffee beans and to remove slime (mucilage). Stirring occasionally soaking tubs and water is changed according to the desired level of fermentation. Fermentation is too long will produce a coffee that is sour and unpleasant. Stage fermentation is completed when the mucus is gone and the coffee bean was rough. Waste water used to wash the slime coffee is one of the bad effects of coffee processing by the wet method. Fortunately, when it has developed technology that can save water by reducing, recycling, and waste water filter. Once fermentation is complete, the beans are dried in the sun to reduce the moisture content of up to 10-12%, followed by the milling process to remove the parchment skin remaining. Controlled fermentation at a wet method will produce coffee with a lightweight body, and acidity are more prominent.

3. Semi Washed Method

Half wet method combines the advantages of wet-dry method. In addition to Brazil's famous because of the method of 'pulped his natural', Indonesia can be proud because the method of' Minced Wet ', commonly used by farmers in Sumatra and Sulawesi, is one of the best half wet method in the world. Starting as a wet method, the coffee fruit harvest depulping inserted into the machine. The difference is completed peel, coffee beans to ferment but not silenced immediately dried to be dried until the moisture content of 30-35%. At this stage, the fermentation still occur because of the mucus containing sugar still on coffee beans. But the levels are not as much in the wet stage. Furthermore, coffee beans go into the milling machine to remove the parchment skin left. Once clear of the parchment skin, drying the second stage until the moisture content reaches 10-12%. Pulped natural, honey process, and wet milling are three of the many variations of semi washed process. Third difference is in the amount of mucus / mucilage left on the first stage of drying. Because fermentation occurs more briefly than the wet method, this method is characteristic acidity and body were more balanced.

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