Place

Bandung highland area

Java Frinsa Estate Coffee Dry Mill

Malabar Mountain (1650-1900 m asl)

Weninggalih (1350-1400 m asl)

Riunggunung (1600-1650 m asl)

Mekarwangi (1350-1450 m asl)

Ripe cherry is washed; the red skin is removed using pulping machine. The fruit (mucilage) is fermented for one or two days, depend on coffee variety, and then the fermented mucilage is washed to get clean parchment. The parchment is dried until it reaches 12% moisture level then hulled using dry hulling machine.

Ripe cherry is washed; the red skin is removed using pulping machine. The fruit (mucilage) is fermented for one or two days, depend on coffee variety, and then the fermented mucilage is washed to get clean parchment. The parchment is dried to 30% moisture level, hulled using wet hulling machine, and then re-dried until it reaches 12% moisture level.

Ripe cherry is washed, dried as a whole until it reaches 12% moisture level, then hulled using dry hulling machine. This process will produce coffee with more fruity, sweet character and heavier body.