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.
Tags: Processing the coffee