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Coffee has a long journey before it finally reaches your cup. This story begins even from the nursery stage, through harvesting, post-harvest processing, and roasting, all the way to producing a flavor that delights coffee lovers. In this article, you will learn about the journey and processing of coffee before it is ready to be served on your table.
Before Banyuatis Coffee can be brewed, sipped, and enjoyed at home or in a coffee shop, it goes through a long and careful process. This journey includes harvesting, drying, roasting, and brewing until it becomes a drink that captivates the palate of Banyuatis coffee lovers.
This long process contributes greatly to the character and distinctive taste of Banyuatis Coffee. Moreover, every step is carried out by experienced professionals in the coffee field whose expertise is beyond doubt.
The taste produced by each type of coffee depends on several factors, including the altitude where it is grown, the surrounding vegetation, and the processing methods used. These factors make every coffee unique and sometimes even mysterious. At Banyuatis Coffee, however, we ensure that every coffee produced in our facility maintains consistent color, aroma, and flavor.
If you would like to explore more deeply the journey and processing of coffee before it reaches your cup, read the explanation below. Hopefully, it will provide useful insights and enrich your knowledge about this wonderful beverage.
Harvesting Process
As a coffee lover, it is helpful not only to know the drink itself but also the journey from the coffee plant to the ground coffee ready for brewing. Let us begin by understanding the harvesting stage.
There are two common harvesting methods used by farmers in Indonesia:
Red Cherry Picking
Red cherry picking is the process of selecting coffee cherries only when they are fully ripe and bright red. During the harvest season, farmers typically apply this method in the middle of the harvesting period to obtain the best quality coffee beans.
Strip Picking (Random Picking)
This method is commonly used by farmers because it is more efficient in terms of time and labor. In this process, cherries are picked regardless of their ripeness level, which results in a mixture of beans with varying qualities.
Post-Harvest Process
After the coffee cherries are harvested, they cannot immediately be ground into coffee powder. Instead, they must go through a post-harvest process that generally takes about two weeks.
There are several stages before the beans are ready for roasting. This processing stage is also known as post-harvest processing, and it greatly influences the flavor characteristics of the final coffee.
Post-harvest methods vary across countries and coffee plantations. Generally, there are two main types:
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Wet Process (Washed Method)
This method uses water to remove the fruit pulp before the beans are dried. -
Dry Process (Natural Method)
In this method, the coffee cherries are dried directly under the sun without being washed first.
These two basic methods have evolved into several variations that produce different flavor characteristics. The main goal of this process is to obtain coffee beans ready for roasting, commonly called green beans.
After the post-harvest process, the beans are stored for a certain period before they are finally ready to be roasted.
Roasting Process
Generally, there are three roasting levels in coffee roasting:
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Light Roast
Produced by roasting coffee beans at temperatures around 180–195°C. -
Medium Roast
Produced by roasting beans at temperatures of 200–210°C, resulting in balanced flavor and aroma. -
Dark Roast
Produced by roasting at higher temperatures of 220–250°C, creating darker beans with stronger and bolder flavors.
Resting After Roasting
After coffee beans are roasted, they should not be ground and brewed immediately. Freshly roasted beans still contain high levels of carbon dioxide, which can affect the flavor if brewed right away.
Therefore, the beans need a resting period so that the carbon dioxide can gradually dissipate.
Coffee can usually be brewed about 4 hours after roasting, but for the best flavor and aroma development, it is recommended to wait about 7 days.
The Journey of Coffee Before It Reaches Your Cup
That is the story of coffee’s journey and processing before it becomes a cup of coffee we can enjoy. For coffee lovers, understanding the journey of this remarkable fruit—from plant to beverage—adds a deeper appreciation to the experience.
By knowing the story behind every cup, you can share the experience with friends and enjoy meaningful conversations—of course, while enjoying a good cup of coffee. ☕