3 Unggulan Coffee World integrated in Curug Orok Garut coffee

In addition to coffee varieties, other factors that cause differences in coffee taste, reside in the method of treatment. There are five types of coffee treatment version of coffee director Curug Orok

"Coffee can only taste good when it is over five years old and under (that's) still standard, "he said. ] First, the natural method, coffee growers only harvest by picking black coffee beans. Then dipasukin coffee beans water to ensure good quality coffee beans and not.

"Good coffee beans will drown, while the ugly will float or empty, [il a dit]

After that, the coffee beans worthy of use, washed and then dried for a month before the process of grinding takes place

When drying takes place, the coffee beans should be stirred or regularly inverted to uniformly dry the coffee beans and avoid the mushrooms / decomposition. "Usually, the coffee taste produces sweetness or sweet, "he said.

Second, honey process.The only coffee beans used are really ripe.Then the coffee beans that were picked, put in the # 39 water to find decent coffee beans and not before being processed. "Especially in this process the seeds are processed directly in humid conditions," he rich.

The impact, will be produced whole coffee and the skin of coffee or cereal Dry to remove coffee sap. "The process honey there are three yellow, red and black honey," he said.

But in practice, the three honey processes that he said, only distinguished in the drying process, while other processes are almost the same.

For yellow honey drying time about 10 days, then red honey for 15 days, while black honey up to a month. "In general, the taste of coffee produces a balance or balance between sweet, sour and sweet," he says.

Third, semi-washed farmers only picked red coffee beans to remove coffee sap for later drying.

This process is known as "wet rollers". In practice, the semi-washed process involves two drying processes. "In general, the flavor has generated mild acid," he said.

Fourth completely washed . Ripe copies are sufficient to harvest, then soaked in water 2-3 days, to remove any remaining sap after harvest. "It will be dried 30 days later," he said.

The purpose of immersion is to remove all the skins of meat that are attached to the beans before they are dried. "The coffee taste of the majority of concentrated acids," he said.

Fifth wine process, especially the final process, Rifki claimed not to dare to escape, but in broad outline, the resulting flavor resembles fermented wine. wine sorry not yet exposed, "he said. [ad_2]
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