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The Process Behind Production

Hello, Okta from Business Team's here 😁

Last week, I told you how we make su-re.cocoa and now I will tell you another production process behind our best seller As you all may knew, we supply coffee from farmers in Bajawa. Our CEO mentioned it here.

Our Farmers in Bajawa, Flores

During the post harvesting process, the green beans go through a fermentation process where two main things happen: (1) hydrolysis of the protopectin and (2) degradation of the pectin by enzymes, to remove the mucilage during fermentation (Wrigley, 1988). Basically, it means that there is no need for additional cleansing to the green beans as it's all done naturally. Once the green beans are ready, the farmer will put it in a food grade plastic bag, seal it or zip it and send it to our office. We make sure that there will be no contamination during shipping, for example ; water, bacteria, fungus, or exhaust fumes. Then, we drop the green beans to our local roastery partner Hungry Bird, an award-winning coffee roaster based in Bali, using high quality roasting machines, PROBAT that is imported from Berlin.

Our Local Roastery Partner, Hungry Bird

The green beans are stored inside the bag in their cold room, with air conditioning to set the temperature stable around 16-20 degrees Celsius. Next, roasting process will take 9-13 minutes with applying heat up to 212 degrees Celsius. Afterward, we need to grind the coffee for our drip and grounded products. We set grinding machine setting to paper filter or metal filter, perfect for French Press or Moka lovers! Last, we weigh them precisely and pack them with food grade packaging and ready to be sent to your doorstep. You can visit our shop if you want to try our Flores Bajawa Arabica Coffee. See you next week! 🤓👋🏽

Our Best Seller

Source : Wrigley, G., 1988. Coffee. Longman Scientific Technical and John Wiley and Sons, Inc. New York. pp: 639.

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