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29 July, 2010

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COMPETITION of FARMING 2007 ACEH TENGAH



GEOGRAPHICAL INDICATION

	Opportunity Coffee Gayo to Get Geographical Indication

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Coffee Processing Process

I. INTRODUCTION
Community’s coffee area development is growing fast in Indonesia; it needs to be supported with facility and processing method readiness for farmer condition, so they are able to produce coffee accordance with quality which is required by National Indonesian Standard. There is fix quality guarantee and followed by adequate, on time, and sustainable supply are requirements that are required in order the people’s coffee bean can be sold at the profitable price.
To fulfill the requirements above, community’s coffee processing should be on timely manner, proper way and quantity. Harvested coffee bean, as same as other agriculture productions, need to be processed becoming stabile final form in order it is safe to be kept for some period of time. The coffee quality includes physical aspect, taste and cleanliness and also similarity and consistency is really defined by treatment at each production stage. Because of that, process stage and coffee production equipment verification that guarantee quality should be defined clearly. And also the quality improvement happen in each process stage should be monitored regularly, so when any digressive happen it can be corrected fast and properly. As final step, quality improvement effort will get optimal result if it is synchronize with community trading mechanism which is orientated to quality.
To support agro industry era in the future, it is the time for coffee quality improvement effort being done integrated with some secondary industry development. From total national coffee production which reached 600.000 tons per year, only 20% is processed and marketed in form of secondary form such as roasted coffee, coffee powder, instant coffee and some other generated product, the development of such product can contribute bigger additional value, open bigger chance and employ worker in rural areas.
This book is practical guide for coffee processing technology for producing primer and secondary product, and a summary of Indonesia Coffee and Cocoa Research Institute study for these recent 5 years. The study result has been tested in practical scale and some of them have already operated in commercial scale particularly for UKM/Small and Medium business scale.

II PRIMER PROCESSING TECHNOLOGY [COFFEE BEAN]
2.1 Terminology
Some general terminologies are used to differentiate raw material and product which related with coffee production are as follows,
Coffee bean or frequently called wet spindle coffee are harvest coffee from the garden, the water containing is still around 60-65 % and the coffee seed/bean still covered by rind, pulp, mucous membrane, husk and epidermis.
HS husk coffee bean produced from coffee bean production in wet process. Rind, pulp and mucous membrane have been rid through some mechanically stages and require big amount of water. The water containing in HS coffee bean in wet condition is around 60-65 and after it is dried becoming 12 %.
Dried spindle coffee after processed dryly (without involving water for processing). The coffee bean still covered by rind, pulp, mucous membrane in dried condition with its water containing around 12 %.
The coffee bean which is ready to be traded are dried coffee beans, the water containing is between 12-13 %. The bean surface is cleaned from mucous membrane. Such coffee bean also called rice coffee. WP coffee seed is rice coffee which is produced from wet process and DP coffee seed is produced form dry process.
Coffee is coffee seed which is produced by farmers through very simple method and facility, the water rate is still relatively high [> 16 %] and it is also mixed with many non-coffee elements. This coffee bean normally traded to processors (exporter) which then process it till rice coffee based on the required quality in trading standard.

2.2 Processing Stage
Community based coffee business is consisted of small garden around 0,5 to 2 hectares. The harvest amount is relatively small which is between 50- 200 kg, so it will be best harvest conducted in grouping system. Group production capacity is chosen on economic scale that is adapted to farmer environment such as garden/plantation production, processing resource availability (machine, water, hot temperature and skilled worker) and production marketing infrastructure. But, it is best if each group is able to produce ready export coffee bean, minimally 1 container (25 tons) per month. The proposed semi-wet processing stage (the water requirement for processing is lesser than full wet processing) for red harvest coffee and dry processing for mix yellow-red coffee [picture 1].

Picture 1. Semi-wet coffee processing stage [left] and dry [right]

2.2.1 Harvest
Good quality coffee bean and attract consumer is the ripe coffee. Visually, ripe can be measured by rind’s color changing. Rind is consisted of one light layer dark green in color at the early period, yellow when it is half-ripe and red when it is fully-ripe [picture 2]. The color will change to be black post full-ripe period [over ripe].

Picture 2. Red coffee harvesting to produce top quality coffee.

Ripe status of coffee can be observed from tightness and sugar element composition in the pulp. Ripe coffee has smooth and mucus pulp it also contains quite high sugar element which resulted on sweet taste. Vise versa, the pulp is a relative hard, has no mucus, and the taste is not sweet because the sugar element is not formed maximal yet. Whilst, the mucus rate in over ripe coffee fruit tends to decrease due to the amount of sugar and pectin rate are decomposed of respiratory process [Rothfos, 1980]. Technically, ripe fruit harvesting contribute some benefits compared to young coffee harvesting. They are [Sivetz and Desrorier, 1979; Rothfos, 1980],
- Easy to be processed because the husk is easy to be removed.
- Submersion result [comparison of rice coffee per fresh fruit weight] higher
- It is more like rice shape, so the size is bigger (not flat)
- Shorter drying period
- The color and taste are better

2.2.2 Fruit Selection/Grouping at the garden
Harvested ripe coffee is selected (grouped) more carefully to divide superior fruit [ripe, uniform] from inferior [handicap, black, break, and infected by pest/disease]. Dirt such as leave, branch, soil, and gravel should be thrown away for they can damage the peeler machine/pulper. This way of selection/grouping can be done directly in the garden post harvest completed [Picture 3]. If harvest done collectively, all people who conduct the harvest collectively gathered in one place in the garden. (iccri)