Processing at the factory
Coffee
berries and their seeds undergo several processes before they become
the familiar roasted coffee. First the berries are picked. Picked by
hand at the plantations at Ijen Plateau. After picking, green coffee can
be processed by two methods, namely either the dry process method or the wet process method.
The dry process method is simpler and less labor intensive as the
berries can be strip picked. While the wet process method incorporates
fermentation into the process and yields a mild coffee. At the Ijen
Plateau the wet process method is being used. Because of that, the
factory was built close to an always running water well.Lots of water running through the factory
At the factory in Blawan, coffee is brought in at the 'bak glodong'. Via the 'cones tank' it is by water transported to the 'pulper', a machine that removes the flesh of the berry. Hereafter the seeds (berries without flesh, but usually called beans) are collected in bags of 25 kilograms in the area called 'bak fermentasi'. The bags are laid to rest, so the coffee can get fermented which removes the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of coffee wastewater.Drying process determines coffee quality
Finally, the seeds are dried. The best (but least used) method of drying coffee is using drying tables. In this method, the pulped and fermented coffee is spread thinly on raised beds, which allows the air to pass on all sides of the coffee, and then the coffee is mixed by hand. In this method the drying that takes place is more uniform, and fermentation is less likely. Only luwak coffee is dried in this manner in Blawan. All regular coffee is dried on a concrete patio in the sunlight.In Blawan, after the coffee has been dried in the sun, the latter percentage water is taken out of the beans in a building called 'vis dryer'. This is a building on stilts, under the floor is a system of pipes through which heated air is being pumpd. The air is heated by a stove running on wood. This brings the air temperature around the coffee beans up to 40 degrees Celcius. When in the beans the water percentage is only 11%, the drying process is finished. At this percentage the beans are best. The water percentage in the beans is tested with a simpel tester.
Sorting, packing and 'Kopi Rolas'
After drying, the beans are transported to the 'huller'. That is a sieve in which beans the smallest beans are sorted but also seperated from the last traces of flesh. Hereafter the remaining beans - thus those with a sufficient size - are sorted in the 'ruang sortasi'. This is manual work. Then the beans get packed and are ready for transportation to Surabaya. The lavel on the coffee is 'Java coffee Blawan' and 'Java coffee Gunung Blauw'. 'Gunung Blauw' was the first section ('afdeeling') where coffee was planted at the coffee plantation Blawan.In Surabaya the beans are further processed to 'Kopi Rolas'.
MORE INFORMATION :
email :
ijeninfo@gmail.com
Phone / SMS / WatsApp:
+628121561972