Roasted Coffee Kon Tum 230g

Originally, people allowed coffee to dry in the sun with their fruit intact until it was ready for milling. The other traditional process was the “wet process” to obtain mainly “Washed Arabica”. Basically, it’s fermenting and washing the coffee after a machine has removed the fruit and the pulp, and then drying the parchment. Over the past years a new process has emerged which is specifically beneficial for Robusta Coffee, the “Honey Process”. It is a Hybrid between the drying and washing process. The honey coffee process is the hardest and most demanding coffee processing method. The processor or farmer has to start by pulping the coffee and then spreading it out for drying without any washing to leave part of the pulp. The processor spreads the coffee beans thinly on special drying beds and turns them after everyone hour for 10-15 days to gain the needed stability. Important is that the parchment is at any time protected from the rain and the greenhouse must be well ventilated. The entire drying process must be observed carefully. Any problem, in particular a hidden fermentation, can quickly lead to a complete loss of the entire batch and the corresponding financial consequences. Once the coffee parchment is completely dry, from the outside pulp till the nucleus of the coffee bean, the processors or farmers have to mill / hull the coffee to remove the last layers of the skin (dry pulp and parchment), which protect the inside coffee beans. The tasting report of our ALAMBÉ KON TUM: A mild and sweet taste, somewhat reminiscent of caramel.

ORIGIN