How to choose coffee beans? Choosing the right coffee beans? Indonesia Bali Quinta Mani

What kind of raw beans are high-quality raw beans? First look at the surface of beans, fresh and high-quality raw beans, the surface is shiny, in addition, the processing of good raw beans, uniform color, the surface of uneven color can not be called good beans, must choose uniform color. Secondly, the particle size is the same, which is also evidence of good quality management. Make sure that the particle size is the same when you buy it. Even and neat coffee raw beans can achieve a consistent baking effect; otherwise, some are too deep and bitter, and some are too shallow and sour, which will affect the overall taste of roasted coffee beans. Raw beans are divided into several grades according to quality standards, which vary from place to place, basically according to size and shape. The higher the grade, the better the quality. At present, as the domestic coffee raw bean market has just started, the coffee raw beans sold are mainly low-grade futures beans. People usually have a lot of defects in the raw beans they get. Defective coffee beans are quite harmful, including that the mutated beans are neither flat nor garden beans. Due to abnormal development, the raw beans are broken in the center when they are shelled. This kind of bean is prone to uneven baking. Fermented beans / black beans are fermented internally in the process of processing or washing. It has the smell of fermented acid. Unripe beans / white dead beans are harvested when the coffee fruit is not fully ripe. This kind of bean is ivory after baking and tastes green and astringent. The process of processing and transportation of mildew beans is affected by damp, rain and mold. As long as one bean is moldy, it will soon spread to others, so be careful. Worm-eaten beans are eaten by a pest called coffee bark beetle, and there are insect eyes on the beans, which make coffee smell.

Country: Indonesia

Producing area: Kintamani Volcano area

Altitude: 1400 m

Harvest season: June to September every year

Treatment: insolation

Varieties: USDA, Karka, Smuri 795

Treatment plant: Wubu treatment plant

Flavor: ripe peach, pineapple, black sugar

In the traditional culture of Bali, coffee is used as a cheap beverage raw material. The flavor and quality of the region have been unstable or depressed, and most of them have become cheap commercial beans. Rodney and his partners decided to change the local people's stereotype of coffee. They chose Wubu Market, the cultural center of Bali, and opened the only boutique cafe on the island. Rodney and two other partners themselves have also obtained the international general coffee Q certification to check the quality of their own coffee, and it is also the only local cafe with this certification. The cafe has two bean dryers from 1kg and 4kg, and all the coffee in the shop comes from high-quality raw beans from the local or nearby producing areas (for example, Java, Sulawesi, New Guinea, Florus) and so on.

The success of the cafe has given them more motivation to pursue high-quality coffee sources. a few years ago, local coffee beans in Bali were processed by farmers in the Kintamani mountainous areas. however, regardless of weather factors, berry quality, post-production environment and other factors, it is always difficult for them to master the quality of raw beans in the past year.

Since 2015, Rodney has decided to build its own processing plant next to its vestibule and cafe. When the harvest season came last year, they went to the Jintamani area at an altitude of 1400 meters to buy high-quality coffee berries, and then carried them to the stable Wubu district of Tianhou 800m for post-processing.

This year, Rodney successfully experimented with three different batches, including water washing, honey treatment, sun treatment, and three different methods. The flavor greatly exceeds the general batches of origin, and the overall defect rate and uniformity are even better than those of fine beans in Central America. Water washing and honey treatment have bright and complex acidity, and the sun treatment batches are much better than those of Panama Manor. There are more ripe peaches, pineapples, mangoes and other tropical fruits, fruit wine aromas and finish.

The concept of Karana has received a great response in Bali, but apart from coffee itself and commercial achievements, they also recognize the problems of local life, education, industry, culture, and so on, so in the process of selling coffee, they also return its profits to the children's educational institutions in the local village to contribute to the education of future children, such as building schools or purchasing educational equipment.

Flavor description: raw beans exude strong cantaloupe and tropical fruit aromas; the entrance flavor changes to the sweetness of pineapple and strawberry jam, showing smooth and rich acidity at medium and low temperatures, with aromas of handmade black sugar, exquisite dark chocolate and hazelnut; the overall flavor is excellent, like syrup-like texture and sweet taste, the ripe fruit flavor of the sun even surpasses many well-known Central American estates.