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.