LERENG KELIR

COFFEE
Desa Sejahtera Astra
Kelir Berdikari Agrikultura

dsa_kelirsemarang
GUNUNG KELIR COFFEE
Mount Kelir is one of the mountains in Central Java with an altitude of about
1384 meters above sea level, a mountain which is located between 3 cities
namely Ambarawa, Magelang, Salatiga. With beautiful panoramas and
abundant results, Mount Kelir is also used as a vacation destination.

One of Mount Kelir's agricultural products is coffee. The coffee produced on

Mount Kelir is Arabica Coffee and Robusta Coffee which are grown at an
altitude of 800-1300 meters above sea level. The majority of coffee grown
on Mount Kelir is Robusta Coffee because reaching an altitude of 1300 is
difficult for farmers to reach and many farmers plant at an altitude of 800
meters above sea level.
ROBUSTA COFFEE

Robusta coffee is a type of coffee

plant that is suitable for planting
from an altitude of 400-800 meters
above sea level, because the
robusta plant at that altitude grows
better and grows faster so it can
minimize crop failure.

Coffee plants on the Lereng Kelir

have superior fruit potential. This
can be seen from the shape of the
reddish fruit and its many branches
so that one tree can harvest three
times and produce as much as 5 kg
of fruit/tree. Coffee grown by farmer
groups on the Lereng Kelir is
Robusta Coffee which is a derivative
of the Coffea Canephora species.

PRICE
Grade 1 : Rp60.000 - Rp70.000
Grade 2 : Rp55.000 - Rp65.000
Garde 3 : Rp50.000 - Rp60.000
 ARABIC COFFEE

Lereng Kelir also produces

Arabica Coffee with mixed
varieties whose yields reach 1
ton/year.

Arabica coffee can only be grown

at a minimum altitude of 1000
meters above sea level. This is
due to minimize pest attack and
crop failure.

Arabica coffee can only be grown

at a minimum altitude of 1000
meters above sea level. This is
due to minimize pest attack and
crop failure.

PRICE
Grade 1 : Rp160.000 - Rp170.000
Grade 2 : Rp155.000 - Rp165.000
Garde 3 : Rp150.000 - Rp160.000
 POST HARVEST PROCESS
NATURAL
In the natural process, the dried coffee
cherries are still in the shape of the
fruit/cherry, complete with all the layers.
This natural and natural process will make
the cherries ferment naturally too because
the outer skin of the cherries will peel off
by itself.

WASHED PROCESS
The outer skin and skin of the coffee cherry will
be removed using a special machine called a
depulper (peeler). The coffee beans that have
been removed from the skin are then cleaned
again by placing them in a special vessel filled
with water so that the remaining skin that is still
attached can completely fall off due to the
fermentation process.

HONEY PROCESS
Coffee cherries are mechanically peeled, but
this method uses less water than the pulped
natural process.

SEMI-WASHED PROCESS
After picking, the outer skin of the coffee cherry is
peeled off using a depulper and dried briefly. In
the semi-washed process, the moisture of the
coffee is left up to 30-35% before being peeled
again to form green beans. Well, this green bean is
then dried again until it is completely dry enough
to be stored.
 Desa Sejahtera Astra
Kelir Berdikari Agrikultura

dsa_kelirsemarang