Bepah Coffee - Indonesian Coffee for World Wide Demand

Indonesian coffee which has a special unique taste.

Together with the farmers, we take care of coffee from planting, harvesting care to the post-harvest process. Bepahkupi educates farmers to produce quality coffee.

Harvest

Bepahkupi works with educated farmers coffee charries.

Picked coffee is coffee that has been fully ripe and red in color. The characteristics of a coffee are judged by the level of maturity.

The first is green and yellowish green, fruit like this is advised not to picked, the three full red colors indicate that the coffee is perfectly ripe, coffee fruit like this are the best and best coffee fruit to pick and the fourth is dark red, this color indicates that the coffee is too ripe, this color indicates that coffee must be picked immediately.

Sortation of coffee fruit

Coffee fruit are sorted based on quality.

Good coffee fruit is coffee fruit avoid dirt, deformed fruit and diseased fruit of this separation serves to determine the quality grade of coffee quality.

Peeling red fruit skin

The peeling of the coffee skin is done manually and with machine power, however the recommended peeling of the coffee skin is vigorous stripping machine, during stripping flow water continuously into the pulping machine.

Water drain function to soften the fruit skin tissue so that it is easily removed from the seeds.

The result of the peeling process is that the coffee beans still have skin horn or also called HS coffee bean.

Fermentation of coffee seeds

Coffee fruit are sorted based on quality.

Good coffee fruit is coffee fruit avoid dirt, deformed fruit and diseased fruit of this separation serves to determine the quality grade of coffee quality.

Drying coffee seeds

At this stage the results of the fermentation of the cleaned coffee beans are then dried drying can be done by drying manually or using a machine drying.

For drying, sprinkle HS coffee beans evenly on the thick drying floor the stack of coffee beans should be no more than 4 cm, turn the coffee beans regularly, especially when still in a wet state.

Drying time is around 2 – 3 weeks.

Sortation and drying of seeds

After the coffee cherries are peeled, we perform sorting to separate the desired product with the rest of the fruit skin, horn skin, broken coffee beans and other impurities.

Coffee beans will be stable if water content is 12%. Bepah Coffee always supervises this separation / sorting process to maintain quality of coffee produced.

Peeling off the skin of the mark

After the HS coffee beans reach a moisture content of 12%, peel off the horn skin that covers the beans. Stripping can be ground or with the aid of a huller.

Recommended by machine for reduce the risk of damage to coffee beans. The result of stripping at this stage is called rice coffee beans (green bean).

Packaging and storage

Bepah Coffee pack coffee beans in clean sacks and away from odors.

To storage for a long time, the stack of coffee sacks is on a wooden pallet 10 cm thick, and have a gap between the pile of sacks and the wall of the warehouse.

Warehouse humidity always controlled with a humidity range (RH) of 70% in our warehouse.