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Robusta Honey
 

specs : Grade 1

acidity : 6 %

defect : Max 5%

moisture : 11-13%

Arabica Fullwash
 

specs : Grade 1

acidity : 6 %

defect : Max 5%

moisture : 11-13%

Arabica Natural
 

specs : Grade 1

acidity : 6 %

defect : Max 5%

moisture : 11-12%

Robusta Pupuan

NATURAL BEAN

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In this process, the coffee cherries are dried in the sun to dry to a moisture content of 12% prior to the hulling process to separate the coffee beans from their shells.

HONEY BEAN

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The farmer will pick the cherries with the best ripeness. The outer layer of the cherries will be peeled, leaving only the mucilage layer and the coffee beans left. Furthermore, the coffee will be dried in the sun

SEMI WASH

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The ripe cherries are peeled off the skin using a machine then the contents are dried in the sun. After the drying process is complete, the coffee beans that are still in a slimy state are then washed again

FULL
WASH

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Ripe coffee cherries will sink to the bottom of the tub, while unripe cherries will float. This soaking process can take up to 12 hours. Then, the selected coffee cherries will be dried in the sun for about 3-4 weeks to dry.

Robusta Pupuan Green Bean

Production
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Production Process

  • Type of coffee is Arabica with varieties Kopyor, S795, & USDA 762

  • Spacing of 2.5 X 2.5 m or 1,600 trees / ha

  • Shades are still planted between coffee trees

  • Fertilization 1 ( one) 2X years using manure, also with vegetable compost, and chemical fertilizers are absolutely not allowed.

  • Pruning coffee is done through pruning in the form of a single stem with a height of about 180 cm. Apart from the initial pruning of forms, there are also routine pruning of off-harvest, coarse areas and fine areas.

  • Pest / disease control is carried out through the IPM system by utilizing natural enemies and biological agents. Use of pesticides is prohibited.

  • Kintamani Bali IG coffee is planted under shade trees.

  • Diversification needs to be recommended because of the positive impact on coffee quality

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Processing
Method

  • Processing Methods

  • During Harvest, Selective hand-picking must be able to produce at least 95% red berry, and as large as yellow berry, but completely without green or black berry

  • The picking results must be submitted to the processing unit on the same day, and processed immediately.

  • Red berry are sorted manually by mining, the floating berry are not processed.

  • Peeling is done by machine or manually using clean water, after peeling the coffee beans are still floating and will be separated, the fermentation process is carried out for 12 to 36 hours. The end of the washing is drying in the sun on the para-para. Drying is done until the water content reaches 12%, which usually lasts for approximately 14 days.

  • Processing units (machines, tanks for fermentation, canals and soil) must be cleaned every day, right after processing.

  • The dried HS coffee produced must be stored in new sacks for two months at least in the management place, storage must be carried out in a dry and clean room. 7.3 Roasting Method The general recommendation for kintamani bali IG coffee is that it is recommended for medium maturity roasting. (Medium Roast) 7.4 Packaging For packaging (packaging) Kintamani Bali IG coffee must use an airtight packaging with three layers of protection, it is recommended to use a one-way valve (one valve)

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