NINNA.ID-Do you want to learn how to process coffee from seed to your cup? You can learn that in Samosir Island or other parts of Lake Toba.
Lake Toba is well known as a source of the best coffee in the world. Some popular brands are Lintong Coffee, Mandhailing Cofee, Simalungun Coffee.
But, one farm and café that is available to teach you about Lake Toba Coffee is Pardosir Farm and Café.
Pardosir Farm is in Parbaba Dolok Samosir. While Pardosir Café is in Parbaba Toruan Samosir.
Coffee Tour Package
Pardosir offers you a Lake Toba Coffee tour package. Learn how to grow coffee from the seed, see the coffee trees, pick the cherry fruit coffee, and process the cherry until it becomes a cup of coffee.
These are steps on how to process coffee from cherry to your cup.
The cherry fruit must be picked at the right time. If they are not fully ripe, they will lack flavors. If overripe, they fall to the ground and spoil.
Then the cherry fruit is sacked and taken to the machine to peel it is to peel fruit from the skin or spread by hand on level areas to be dried in the sun.
The cherry fruit can be broken open by hand, the time is right for them to be put through a machine that takes off the husks.
If the weather is suitable, three to ten days is sufficient time to complete the drying.
Quote from some resources on the internet, depending on location and local resources, coffee is processed in one of two ways:
The Dry Method. The Dry Method is the age-old method of processing coffee and is still used in many countries where water resources are limited. The freshly picked cherries are simply spread out on huge surfaces to dry in the sun.
In order to prevent the cherries from spoiling, they are raked and turned throughout the day, then covered at night or during rain to prevent them from getting wet.
Depending on the weather, this process might continue for several weeks for each batch of coffee until the moisture content of the cherries drops to 11%.
The Wet Method. The Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried with only the parchment skin left on.
First, the freshly harvested cherries are passed through a pulping machine to separate the skin and pulp from the bean.
Then the beans are separated by weight as they pass through water channels. The lighter beans float to the top, while the heavier ripe beans sink to the bottom.
They are passed through a series of rotating drums which separate them by size. After separation, the beans are transported to large, water-filled fermentation tanks.
Depending on a combination of factors — such as the condition of the beans, the climate and the altitude — they will remain in these tanks for anywhere from 12 to 48 hours to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment.
While resting in the tanks, naturally occurring enzymes will cause this layer to dissolve.
When fermentation is complete, the beans feel rough to the touch. The beans are rinsed by going through additional water channels and are ready for drying.
Drying the Beans
Coffee cherries on the tree If the beans have been processed by the wet method, the pulped and fermented beans must now be dried to approximately 11% moisture to properly prepare them for storage.
These beans, still inside the parchment envelope (the endocarp), can be sun-dried by spreading them on drying tables or floors, where they are turned regularly, or they can be machine-dried in large tumblers.
Milling the Beans
Hulling machinery removes the parchment layer (endocarp) from wet processed coffee. Hulling dry processed coffee refers to removing the entire dried husk — the exocarp, mesocarp, and endocarp — of the dried cherries.
Grading and sorting is done by size and weight, and beans are also reviewed for color flaws or other imperfections.
Finally, defective beans are removed either by hand or by machinery. Beans that are unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-damaged, unhulled) are removed.
In many countries, this process is done both by machine and by hand, ensuring that only the finest quality coffee beans are exported.
Roasting the Coffee
Roasting transforms green coffee into the aromatic brown beans that we purchase in our favorite stores or cafés.
Most roasting machines maintain a temperature of about 550 degrees Fahrenheit. The beans are kept moving throughout the entire process to keep them from burning.
When they reach an internal temperature of about 400 degrees Fahrenheit, they begin to turn brown and the caffeol, a fragrant oil locked inside the beans, begins to emerge.
This process called pyrolysis is at the heart of roasting — it produces the flavor and aroma of the coffee we drink.
The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine the coffee is ground depends on the brewing method.
The length of time the grounds will be in contact with water determines the ideal grade of grind generally, the finer the grind, the more quickly the coffee should be prepared.
That’s why coffee ground for an espresso machine is much finer than coffee brewed in a drip system.
To Your Cup
When ground coffee is available, you may choose how to serve your coffee. Whether you want to brew your coffee using V60 instruments or serve it traditionally, depends on you. As usual in Pardosir Café, people order traditional coffee served.
Taste Pardosir Coffee
Taste freshly roasted coffee and get high-quality local coffee as souvenirs. A professional guide will take you to the coffee processing center, and you can see how green beans are processed into roasted beans we all know.
After learning about the history of coffee and its processing, you can also taste freshly roasted coffee on the spot.
Also, do not miss the chance to bring home some locally-made coffee Pardosir Coffee as souvenirs.
It is the best way to spend your day in Samosir to learn about coffee and taste Pardosir Coffee, especially if you are a coffee lover.
If you want to book the Coffee Tour Package, you can contact this tour guide by Whatsapp +6285297732855 or the owner Pardosir Coffee +6282165261975.
Writer: Damayanti Sinaga