CURRENT TRENDS IN GREEN

BEAN PROCESSING TECHNOLOGY

Mulyana Hadipernata, STP, MSc, PhD
Reseracher at Indonesian Center for Agricultural Postharvest Research and Development,
Agency for Agricultural Research and Development, Ministry of Agriculture

Coffee’s History
 Starting 600 CE in Ethiopia or Yemen
 Coffee prevailed throughout the Islamic world
 The first use as a heated beverage around the tenth
century in Turkey.
 Turkey helped coffee spread into the Christian/European
world
 In 1699, Dutch colonialists began production in Indonesia,
bringing coffee-plant cuttings from India to Java.
 In 1860, diseases killed off most of Java’s Arabica.
 Javan farmers replanted, mostly with Robusta

Source: Kevin Sinnott, 2010

 Coffee Classifications
Arabica contains the least
Rubiaceae caffeine and most desirable
flavors. Arabica trees
family
typically grow between 3.7
and 6 m high
Robusta coffee trees are
Arabica Robusta Liberica shorter, making their fruit
easier to pick, and they
require less space
Liberica’s flavor didn’t
Bourbon Typica match the best Arabica
coffee

Caturra cultivar, discovered in Brazil and developed from Bourbon

Blue Mountain cultivar, grows in Jamaica, likely descends from Typica
Timor cultivar, discovered In Timor in 1860 cross between Arabica and Robusta.
Catimor, developed in Portugal in the 1950, comes from the Timor cultivar
OTHER VARIETAL

Current trend of Coffee

 coffee’s taste is secondary to its
Commercial Commodity purpose
coffee
 Specialty coffee is grown,
production Specialty processed, shipped, roasted,
sold, and brewed with taste as
the primary focus.

Sustainable Estate
Organic Fair trade Direct trade
farming coffee
 Quality of Coffee Bean
Rainfall, sunlight, temperature, and
Soil fertilization, pruning,
other environmental factors all
watering, and other tree care
affect how beans grow and taste.
farming
Climate techniques
The earth in which the
coffee trees are planted Arabica is the original
makes a big difference in cultivated plant species and
a bean’s flavor Terroir Species the finest potential flavor.
Robusta and Liberica, are
used commercially but
Different roasts make Storage & primarily in commodity
Roast
otherwise identical beans shipping coffee.
taste completely different. ”
Processing Coffee beans are easily pick up off-
tastes and odors
o Dry processing also offers more viscosity,
mouth feel, body, depth, muted acidity,
and potentially earthy flavors
o Wet processing offers brighter acidity
and an arguably cleaner, less earthy taste

Coffee berry
Harvesting time
• Arabica: 250 days after
flowering
• Robusta: 300 days after
flowering

1. Epicarp, 4. Endocarp or coffee hull

Skin color : red 2. Disk or navel, 5. Spermoderm or silver skin
3. Mesocarp 6. Embryo

Flowering Perisperm phase Endosperm development Pericarp

maturation

Arabica 7–9 months 250 DAF

Robusta 9–11 months 300 DAF
 Coffee Processing
coffee cherrie

Sortation
Dehulled
Pulping

Coffee bean

Wet Dry
Sortation Packaging
Fermentation Fermentation

Roasting Storage/
Washing Shipping
Grinding
Sun Drying
Ground
kopi gabah Coffee

Coffee Processing
coffee cherrie

Sortation

Sun Drying

Dehulled

Green Bean

Sortation Packaging

Roasting Storage/
shipping
Grinding

Ground Coffee
Coffee Sortation

Fermentation
 Oven drying or sun drying

Roasting and Grinding

Source: The art and craft of coffee, 2010

Cupping test

Material Balance of Coffee Processing Source: Bressani

Fresh wt (g) Weight (%) Moisture (%) Dry wt (g) Precentage

Coffee berry 1000 100 65,5 345 -

pulping

Coffee pulp 432 43,2 77,0 99 28,7

+
Coffee bean 568 56,8 56,0 250 72,2
+ mucilage
+coffee hulls
Fermentation
& washing
Mucilage - - - 17 4,9

+
Coffee beans 450 - 50,0 225 -
+ coffee hulls
Dehulled
Coffee hulls 61 6,1 32,0 41 11,9
+
Coffee bean 389 38,9 51,0 191 55,4
Civet Coffee
 Bioreactor Luwak Coffee

Thank You