New(ish) Methods in Brazil Coffee Production

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By and large, Brazil must innovate in their coffee production techniques; they can’t afford not to. The price one would need to produce coffee in Brazil as it is picked and processed in Ethiopia, or Kenya, or Guatemala, or Sumatra, would be far higher that the quality of the cup is truly worth. There is simply not the available low-cost labor to do this job in most coffee areas of Brazil, nor willing workers. Fortunate for laborers, they have options.

Why Should You Know Giling Basah?

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In the Bahasa language of Indonesia, Giling Basah means "wet hulled." That's not very exciting by any measure, but it refers to a part of the coffee process that is specific to Indonesia and creates a signature flavor. Wet-hulled coffees can have more body and lower acidity, but they also fall short of the sweetness and aroma uncovered by other methods.

If you have any interest in coffees from Indonesia, and are looking for some reason why you like them (or perhaps why you don't like them), it's worth your time to learn about Giling Basah.

Zaini

Zaini

Zaini is the figurative leader of a small group of farmers in the Atu Lintang area, a private coop essentially. They are neighbors who market their coffee as one. There is nice altitude, 1500 meters. The varietals are mostly TimTim with some other Catimor types that are not ideal. No Typica spotter here. Aceh, Sumatra

Roadside Gabah

Roadside Gabah

More roadside processing, this in the famous area of Bergandal, also the name for old Dutch Typica. we found 1 actual Typica tree on our brief stop in Bergandal. Sucky ... Aceh, Sumatra

Typical roadside processing, Pegasing, Gayo area.

Typical roadside processing, Pegasing, Gayo area.

Typical tarp on the road, and of course typical cigarette in the motuh. Smoking and coffee just go together. This coffee has the skin pulped off it, and will dry a few hours before being sold to a collector. Moisture will be 40-50% when sold. This coffee is called "Gabah" at this stage. Aceh, Sumatra

The wet huller at KBQ Baburrayyan Coop at NCBA Mill

The wet huller at KBQ Baburrayyan Coop at NCBA Mill

The change to wet hulling from dry processing occurred in Gayo area around 1980. The reason was that they simply could not dry the coffee. Removing the outer skin aided in drying, but prematurely hulling out of parchment (wet-hulling) mean the coffee could dry that much faster. It works for mills to trade in humid coffee, since farmer has to do the labor of pulping and dispose of the byproduct. Aceh, Sumatra

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