Gayo Arabica Coffee Processing Process Semiwash process, super ateng coffee varieties, borbon, teams, starting from harvest until ready for roasting
The post-harvest process of coffee will affect the taste of the coffee, because each process will produce a different taste character. semi wash process, here are the steps. Semi wash is also called the wet milling method because it involves water in the process. The semi-wash post-harvest process is the most common method used by coffee farmers in Sumatra (Gayo). The steps for the semi wash process are like this. The skin of the ripe coffee cherry is peeled off with a tool called a pulper. This step is called pulping. The process of pulping or exfoliating the coffee that has been peeled is then left in a sack for one night for the fermentation process and to remove any mucus that is still attached. The grain is left in the sack for one night for the fermentation process and to remove mucus. After that, the coffee is washed until the mucus is gone and dried in the sun until it is half dry. The semi-dried coffee beans are peeled off by means of a tool called a huller. This process is called hulling. This hulling process will produce green beans that are still half dry. The green beans are then dried in the sun until the water content reaches 12-12%. So, it takes two times of drying in this semi wash process, namely when the coffee is still in the form of grain and when the coffee is perfectly peeled or green beans. The drying period is until the water content in the coffee is only 12-13%. This semi-wash process will produce coffee with a thick body character, intense sweetness, and lower acidity.
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