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ARABICA
Origin : Baroko Village, Regency of Enrekang, South Sulawesi Indonesia, about 300 km north of Makassar : 1.250 2.200 meters above sea level : April September Altitude Harvest season

Production capacity : 30 50 tons per week (in harvest season) Grade : Grade A (up to 85% well sorted bean) and Grade B (65 85 % well sorted bean) : Makassar : Light strength. Acidity is +/- strong. Mild, sweet

Shipment port Features

Aromas are : present, reasonably strong, intense, fine , eventually fruity Original from Baroko (about 20 km north of Kalosi-Enrekang, or between Kalosi and Toraja) where it grows naturally on high level plateux (1,250 to 2,200 meters altitude).

Greean Bean of Baroko Arabica Coffee

Summary of Baroko Arabica Coffee

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Summary of Baroko Arabica Coffee

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TANA TORAJA

Area of Coffee Origin

SIDRAP PINRANG
Makassar, 230 km

ENREKANG REGENCY MAP

Summary of Baroko Arabica Coffee

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Harvesting and processing

Arabica coffee in our village is picked by hand, whether it is grown by small-holders or on medium-sized estates. After harvest, the coffee is processed in a variety of ways, each imparting its own flavors and aromas to the final product. Most farmers on Sulawesi use a unique process, called Giling Basah (or Wet Hulling). In this technique, farmers remove the outer skin from the cherries mechanically, using rustic pulping machines. The coffee beans, still coated with mucilage, are then stored for up to a day. Following this waiting period, the mucilage is washed off and the coffee is partially dried for sale. Collectors and processors then hull the coffee in a semi-wet state, which gives the beans a distinctive bluish-green appearance. This process reduces acidity and increases body, resulting in the classic Indonesian cup profile. Larger processing mills, estates and some farmers' cooperatives on Sulawesi produce fully washed coffee.
Harvesting Our cherry flowers begin to bloom in February and the cherry fruit is ready for harvesting from November to March. Selectively hand picking only our ripe cherries ensures minimal damage to our plants and that only our best cherries are processed. Extraction First, we pre-wash our cherries in a tank of fresh spring water where all our ripe cherries will sink to the bottom and any unripe cherries will float to the top and be removed. Second, we remove the skin and pulp by putting our cherries through a pulping machine. Third, our beans are fermented in water for 48 hours to remove the mucilage layer and allow a series of chemical reactions to occur which enhance our coffee's aromatic and flavour qualities. Finally, we thoroughly hand wash our beans with fresh flowing spring water to remove all traces of the mucilage and prepare the beans for drying. All the mucilage and fermented by products will be recycled as fertilizer for the coffee plants. Fully Wet-Method Processing This labour intensive traditional processing method washes and flushes the bean from its fruit. Although time consuming, the wet-method helps maintain the inherent qualities of our beans. Drying We evenly spread our parchment-covered beans on patios to naturally sun dry over the next five to seven days. During this time we continuously hand rake and re-spread our beans to ensure they fully dry. In the evenings we pile up and cover the beans to protect

Summary of Baroko Arabica Coffee

. chert_92@yahoo.com ............................................................. them from moisture. Once our beans are dried to an 15% moisture level they are warehoused until we need them for roasting. Hulling & Sorting This final stage of processing is done just prior to roasting. Our coffee beans are removed from the final parchment layer with the use of a hulling machine. The coffee beans are initially sorted and graded by shaking the beans through different sized sieves and then hand selected to ensure only the finest grade beans are roasted or packed for shipping.

Summary of Baroko Arabica Coffee