Secangkir kopi dihasilkan melalui proses yang sangat panjang. Mulai dari teknik budidaya, pengolahan pasca panen hingga ke penyajian akhir. Hanya dari biji kopi berkualitas secangkir kopi bercita rasa tinggi bisa tersaji di meja kita.
Buah kopi yang telah dipanen harus segera diolah untuk mencegah terjadinya reaksi kimia yang bisa menurunkan mutu kopi. Hasil panen disortasi dan dipilah berdasarkan kriteria tertentu
A cup of coffee is produced through a very long process. Starting from cultivation techniques, post-harvest processing to the final presentation. Only from high quality coffee beans a cup of high-flavored coffee can be presented at our table.
Coffee that has been harvested must be treated immediately to prevent the occurrence of chemical reactions that can reduce the quality of coffee. The harvest is sorted and sorted according to certain criteria
Secara umum dikenal dua cara mengolah buah kopi menjadi biji kopi, yakni proses basah dan proses kering. Selain itu ada juga proses semi basah atau semi kering, yang merupakan modifikasi dari kedua proses tersebut. Setiap cara pengolahan mempunyai keunggulan dan kelemahan, baik ditinjau dari mutu biji yang dihasilkan maupun komponen biaya produksi
Generally known two ways to process coffee beans into coffee beans, namely the process of wet and dry process. In addition there is also a semi-wet or semi-dry process, which is a modification of the two processes. Each method of processing has advantages and disadvantages, both in terms of the quality of the beans produced and the components of production costs
