Coffee Harvesting And Processing

Maintained coffee plants already produce at 2.5 to 3 years depending on the climate and type of coffee plant. Robusta coffee plants start producing at age 2.5 years, while arabica coffee begins to produce at age 2.5 - 3 years. Coffee crops grown on the lowlands bear fruit faster than in the highlands.

The first fruit coffee harvest is generally small. The number increases from year to year and peaks after the plants are 7 - 9 years old. Coffee plants aged 7 - 9 years average production of 500 - 1,500 kg of coffee rice / ha / year. The intensive cultivation of coffee plantation reaches 2,000 kg / ha / year. Coffee begins in April / May until September / October. In wet areas, the distribution of crops is more evenly distributed than in dry areas, resulting in longer harvest (April - October). The yield of coffee fruit, ie the ratio between the weight of coffee beans and the weight of coffee is different according to the type of coffee. Robusta coffee yield 22 - 24%, arabica coffee 16 - 18%, and 10% -12% liberal coffee.

Harvest Time

To get high quality results, coffee fruit picked after cooked when the fruit skin is red. The time required from the formation of flower buds until ready to be harvested is 8 - 11 months for Robusta coffee and 6 - 8 months for Arabica coffee. Some types of coffee such as liberica coffee and coffee grown in wetlands, harvest can be done throughout the year. Robusta coffee and coffee grown in dry areas generally produce fruit in certain seasons so the harvest is done seasonally. The coffee harvest season is May / June and ends in August / September.

Flowering coffee plants do not simultaneously so that the ripe fruit is not simultaneously, therefore the fruit of coffee picked gradually. The red fruit is picked one by one by hand. Coffee fruit picking is divided into three stages:
a. Picking the introduction. Preliminary picking done in February - March to pick fruit that attacked by powder of fruit powder. Coffee that attacked by pest yellow powder before the age of eight months. Coffee fruit picked, then immediately boiled and dried in the sun to be processed dry.
b. Red pick (harvest). The harvest begins in May / June to pick a fruit that is already red. Penen raya lasts for 4 - 5 months with turn plucking crops 10-14 days. This means that within 4 - 5 months of coffee can be harvested every 10 - 14 days. The green coffee fruits that are brought in during the harvest should be separated from the red fruit.
c. Pikes and tails. Rickshaws are harvesting the green coffee fruit when the rest of the fruit in the tree is about 10%. How to pick all the fruit that is left in the tree both red and green. Once picked, the red fruit is separated by a green fruit. While the junk is to collect all the fruit that falls around the coffee tree both red fruit, green or fruit are empty so as not to become a host of fruit pest pests

How to Harvest

The tools used for harvesting coffee fruit are small bamboo baskets or bags of easy-to-carry pandan leaves and burlap sacks. In high coffee plants and fruit is not reachable by hand it is necessary a triangular ladder (ladder three or four stairs).

The ladder can help reach the coffee without damaging the plant canopy. The fruit of coffee is picked one by one by hand and put in a basket or bag. Once the basket or bag is full, the coffee fruit is put into a burlap sack. Red, green, and black fruits are fed into different burlap sacks. After the harvest, the coffee beans are brought to the weigh / processing for processing.

"Processing Coffee Let Largestly"

Some Lombok people like the taste of coffee let or raw coffee that has been stored for several years, so the coffee color has also changed from green to yellowish and the coffee beans become very dry. It is said that this kind of coffee is the favorite taste of the word some of Lombok's coffee fan community.

Coffee let this usually has been contaminated air for a long time, so make a big coffee is likely to be baggy or a little bit musty / tasty.

The solution to maximize the process for coffee let this can be delicious for the drink is firstly by way of the first sort of the coffee beans are damaged / black so as not to pollute the flavor and aroma when done roasting process.

Furthermore, to eliminate the taste of musty or taste old / old coffee can be done by meroasting with dark roast profile, but in this process must be done very carefully, because when timing roastingnya wrong coffee that we process can over roast so menybabkan coffee become very black and tastes bitter / bitter. To prevent that when roasting process and already entered in the second crack (second blast) coffee must be routinely in control until it reaches the level of dark roast maturity appropriate.

After completion of the roasting and cooling process, the coffee is kept in a closed container for about 2 days in order to release the released CO2 gas in the mature coffee beans to its fullest. This means that CO2 gas does not affect the taste of coffee when brewed later.

Then after the store for 2 days coffee can be grind / milled as needed. Usually for the needs of the community on
generally in fine milling and in drinking by brewing.

Enjoy the favorite taste of coffee let ☕☕☕