sorting & aging

Soon after arrived and checked on our factory, all beans then mechanically sorted and separated according to their size.Sorting machine has some layers where each layer employ a different size of wire mesh, these layers seperate green beans by their size to achieve a uniform size.The first layer also equiped by nylon string to seperate the peaberry.

 

 

 

 

Only first and second layer used on froco product, the rest of them will be used to fullfil traditional market demand.The first layer will be used on our platinum series coffee while the second layer which have smaller size beans used on our gold series coffee.

 

 

 

 

All beans used for froco product then sorted for the second time, this time we are doing handpicking.This process removes any defect that appear after mechanical sorting such as floater, black beans, unpulped dry cherry,and other defect that might pass through from our first sorting process.

These beans then put in the bag and stored according to their origin and batch.We carefully cupped a samples of them before deciding to put them in the same batch, because we do a bulk buying ,it is possible to have a slightly different taste on one delivery from one origin.

The bag is now stacked on a pallet and ready for aging process, on this process we do..nothing.Yes...we do nothing but maintain room temperature and hinder them from moist and splash of water.We let our valuable green bean naturally aged.This process is important to remove "leafty" aroma that usually appear on beans that just harvested and to dry the beans until they reach 12-13 % water contain and ready for roasting process.