PRODUCTS:
Flat beans
Peaberry beans
Luwak beans
Bat Fruit beans
THE PROCESS
The coffee cherry
The coffee fruit called a cherry primarily because it is about the same size, shape and color as an actual cherry. Beneath the bright red skin is the pulp, a sweet, sticky yellow substance, which becomes slimy mucilage towards the centre of the fruit, where it surrounds the coffee beans, which are actually seeds. There are normally two beans per cherry, facing each other's flat side, like peanut halves. On the surface of the beans is a very thin, diaphanous membrane, called the silver skin. Each bean (and its silver skin) is encased in a tough, cream colored, protective bean-shaped shell or jacket, called parchment or pergamino, which serves to keep the bean separate from the mucilage.
Beans destined to be seed beans for growing new coffee plants must remain on their parchment if they are to sprout.
Normal coffee trees sometimes produce a few smaller-than-average cherries in which only one bean forms. This is single bean, called variously a peaberry, will not have a flat side; rather, it will be small and almost completely round. Sorted out and collected together, peaberries sell at a slightly higher price than do normal coffee beans from the same trees. The peaberry coffee flavor is better, although it may just be that, because of the special sorting, few, if any, defective beans are able to slip through.
Processing the cherry
With dry processing
In spite if its description, dry processing begins with the washing of the newly harvested cherries, not only to clean the cherries but to implement another sorting procedure, as the floaters – defective beans due primarily to insect infestation or over ripeness - are easily picked out at this stage. The cherries are then spread out to sun-dry; if on patios they are raked, and if they have been placed on matting stretched across trestles, or on some other raised platform, they are hand – turned, for about three weeks. They are protectively covered from any night condensation or rain – the unwashed process tends to be used in drier region anyway – and the drying process may be finished with hot-air machines. From this point the procedures are the same for both washed and unwashed beans: they are polished, screened and sorted. After this, the bags of green (still unroasted) beans may go storage for min. 2 years.
The Roasting Process
The most important effect of roasting beans is that the flavor is developed through the complex chemical changes caused by heat, which is the process of pyrolysis. It is estimated that a coffee bean contain more than 2.000 chemical substances, which may be broken down or changed during roasting into hundreds of “volatile aroma compounds”. Various acids, oils, proteins, vitamins, sugars, some are enchanced and some are diminished. In certain cases, some substances are both developed and then burned away if the roasting time is extended.
The actual roast is a balancing act. Depending on the condition of the beans and the desired degree of roast, the beans are roasted at temperatures around 200-240°C.
Our Bali Golden coffee beans are roasted with medium dark roast style. It's make the coffee taste pleasant and balanced.
