Characteristics and Culture of Drying Coffee Fruits Naturally

Characteristics and Culture of Drying Coffee Fruits Naturally Or Natural Process From Mas Black Coffee Purbalingga

(Photo Naturall mas black coffee)

The most common characteristics and culture of drying coffee fruit naturally, especially in Indonesia

NATURAL PROCESS (DRY PROCESS)

The process of drying coffee cherries naturally has been done centuries ago by our ancestors and ancient people in Java.  Also Read : Continuous coffee cultivation

The process which has its own characteristics is quite easy and simple to apply. by utilizing full sun to dry the coffee cherries. The media used by ancient people to dry coffee cherries were also made of natural materials such as carpets or mats made of woven bamboo. which later this process became the hallmark of the legendary taste and aroma of Javanese coffee.

DRY PROCESS NATURAL PROCESS Nowadays, the media for drying itself is made easier by using tarpaulin or other mats. The tarpaulin media itself is made of plastic which is water-resistant and airtight.  Read also : Types of Indonesian coffee

The advantage of drying the coffee cherries with the tarpaulin media itself when the tarpaulin media is tightly closed in the afternoon the coffee cherries in the tarpaulin media will sweat and continue to keep the temperature inside the tarpaulin medium warm before drying again the next day. This process, which is done routinely every day, is also characteristic when roasted coffee beans will emit a slight fermented aroma. It is possible that the fermentation effect of the tarpaulin media itself is made from plastic. So that the gas contained in the coffee cherries is trapped in the media when it is closed and cannot fully expel the gases.