PRODUCTS

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 center 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 very thin, diaphanous membrance, 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 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 peaberries 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 sprite 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 overipeness - 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 procedure 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 minimum 2 years.

The Roasting Process

The most important effect of the roasting beans is that the flavor is developed through the complex chemical changed caused by heat , which is process of pyrolysis. It is estimated that a coffee bean contain more than 2,000 chemical substance, which may may be broken down or changed during roasting into hundreds of "volatile aroma compounds". Various acids. oils, proteins, vitamins, sugars, some are enhanced 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.