Semi Washed Coffee Processing

Is there anyone out there who doesn’t have some coffee at their house? We have to have coffee ready so it’s not too late to drink coffee. There’s not much of a necessity. Is it good that the powdered ones are still beans? What’s stored can be green coffee beans,  roasted or ground coffee beans. Coffee beans, roasted coffee beans, or powder that is .

A cup of coffee has a long story, from planting, caring, picking, to being ready to drink. All of these require the presence of a large number of people. Washing time, processing fermentation, and drying.

Semi wash, full wash, natural, honey, wine, and anaerobik are some of the options. Every step of the way, from the beginning to the end, takes a different amount of time. There are some that are only a few days long and others that are up to 35 days long.

In this article, we will discuss the semi-washed type of coffee.The processing steps will be said.


     1. Mining

 Soaking coffee aims to remove rotten or damaged coffee eaten by insects. This is necessary in order to get the best taste of coffee. This has an impact on selling good coffee prices.

    2. Peeling the outer skin of the coffee fruit The next step is to peel the coffee fruit from the skin of the fruit.  In this stripping still leaves part of the coffee meat.  It is intended that the coffee beans get the aroma and taste of the coffee fruit from the coffee flesh.

3. Fermentation

The next step is fermentation by soaking the coffee beans.  Immersion is carried out in the range of 18 to 24 hours.  When the water process produces foam and the color of the water turns brown.P

4.      First stage drying

The first stage of drying is to reduce the amount of air content to about 30-35 percent. At one time from drying, the taste of the coffee cherries in the coffee flesh will seep into the hearts of the coffee beans. The warmth of sunlight is an important factor to help the taste and aroma in the beans.  coffee.

5.      Stripping

Stripping the horn from the coffee bean to perfection. Because the coffee beans are not clean, it will reduce the taste.  The purpose of this procedure is to prevent the taste from being reduced. The coffee beans will not add value to the sale and maintain the taste.

6.      Drying the second

Stage of the coffee beans that we clean from the horn skin, then the coffee is dried again, until the remaining water content is 12.5-13%. To understand the air content in a coffee, water content measurements must be carried out.

Semi wash will produce coffee with a thick body character, intense taste and moderate acidity and bitterness.

Difference between Robusta and Arabica

Drinking coffee has become a daily tradition. Almost every activity is accompanied by a cup of coffee. Be it morning, noon or sick, coffee is always available. Whether at work or at home, coffee is a must.

In this case, we need to learn Arabic and Robusta. Each coffee has its own distinct characteristics. Whether it is in terms of taste, texture, or aroma, there is something for everyone. Everyone has a unique set of skills. So, what is the difference between these two coffees? Let’s discuss senopati coffee together.
So, what is the difference between these two coffees? Let’s discuss senopati coffee together.

1. Plantation Land

The land for cultivation of arabica is easy in the cold highlands, with an altitude of 1000–2000 m above sea level. For a harvest period of 8-10 months. The optimal temperature range is between 14 and 24 degrees Celsius. For a period from 8-10 month.

Robusta coffee, on the other hand, is easier to cultivate in the lowlands ranging from 400-900 meters above sea level. With a temperature range from 24° to 30° Celsius.
The picking period is usually divided into two parts, April and August. This is because robusta has a larger production capacity than Arabica, which is only tested once a year.

2. Coffee Bean Shape

These two coffees also have different forms. Arabica coffee beans tend to be elongated flat with wavy diameters and larger in size than robusta. Robusta has a smaller size, round shape with a straight diameter in the middle.

3. Taste

The resulting Arabica is bitter at mid-level, with a dominant sour taste. The fruity flavor of the coffee feels you are thick, despite the fact that it is not too sweet. The Arabica also has a strong aroma of mango, a strong aroma of honey, and a strong aroma of banana .
Robusta, on the other hand, has a strong bitter aroma. The fruity flavor of the coffee is strong, resulting in the sweetness of the fruit.

4. Content Cafein

Arabica has lower caffeine levels ranging from by weight of coffee beans, from 0.8% to 1.5 percent. This is a result of the Taste.
On the other hand, the caffeine content in Robusta ranges from 2-4 percent of the body weight of coffee beans. Of course, it becomes a special attraction for coffee connoisseurs who like bitter coffee dominant.

That’s a glimpse of the difference between the two types of coffee. Both have their own uniqueness. So that they complement each other in many ways.




Gayo Arabica Coffee.  Specs : Grade 1 Process : Semiwashed Moisture :Max 13% Defect Max 11 Single origin from: Meriah Bener Aceh.  Delivery Time: 2 week until 1 Month depend on Quantity Loading Capacity : 1 x 20 ‘fcl : 20 tons packing : New Gunny Bag each  60 kg(s) Port of Loading: Belawan Medan Port Payment term : Cash in Adviace.  Despacth of through Sea : FCL or LCL Export Documents are Invoice,Packing List, Bill of Lading, Certificate of Origin , International Coffee Organization Certificate, Fumigation Certificato ) Certificate.  Green Bean Coffee |  Tags: arabica, beans, coffee ||

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