PT. SAMU BALI OFFICIAL has certain processing standards to maintain for its Samu Coffee in order to obtain quality results. Processes – the production of Samu Coffee were carried out as follows:
Following the soaking process, the next stage is drying which reduces the water content in coffee beans to a ratio of 10-12%. Coffee beans are dried and stored in advance for resting. The coffee beans are placed into the huller to remove the parchment skin in these steps. The coffee farmers like this method since the risk of failure is quite low. Wet-processed coffee usually has a cleaner steeping or a clearer flavour character. Furthermore, coffee produced using this method has a richer aroma, lighter body, more effective aftertaste, and higher acidity.
After separating the defective from the good coffee beans, the next step is to use a pulper or peeler to exfoliate the skin and meat of the coffee beans. Coffee beans are peeled and placed in a water-filled reservoir after being peeled with a pulper machine. This procedure is used to dissolve any remaining mucus on the coffee skin, ensuring that the coffee is clean. The following step would be the immersion procedure, which lasts between 12 and 34 hours depending on the humidity and air temperature of the surroundings.
This process was first discovered in Brazil. This process is almost similar to the wet process, however at this stage, the mucus in coffee cherries is removed by using a washing tool, without going through the fermentation process at all. Coffee cherries have five layers: pulp, mucilage, parchment, silver skin and coffee beans.
The natural way of separating coffee beans is the most traditional method. This method does not require any machinery or water, as the name suggests. Those coffee fruits that have undergone quality sorting will either go through process drying or be dried in the sunlight. Some coffee makers use a surface plastic pedestal or a specific dryer table with airflow at the bottom to dry their product.
Coffee fruit that is stocked and dried is not peeled, but rather dried with the fruit's skin and flesh. The coffee fruit should be flipped occasionally throughout this procedure to ensure equal drying and avoid deterioration. As the name implies, this method causes the coffee berry to spontaneously ferment and exfoliate. Fruits will have a variety of flavours as a result of the natural process approach, not only bitter or sour flavours.
Wet milling is a term used in Indonesia to describe a form of milling that does not utilise a lot of water. Coffee fruit will be separated from coffee beans using a machine, and any remaining coffee fruit mucus will be preserved for a short period of time. Coffee fruit that still has mucus attached will be washed with water before entering the drying step. Both methods require different amounts of water during the washing stage. Full or semi-washed coffee is mainly determined by market demand or initiatives from coffee producers, but full wash necessitates more attention and takes a little longer.
The coffee beans will then be sun-dried. The amount of time it takes for the coffee beans to dry will be determined by the humidity level. Coffee producers commonly dry their beans on the ground with a tarpaulin or immediately underneath the drying floor, and the second employs a drying bed with a netted base.
