DEGAYO Coffee begins its journey at our farm in Gayo Highlands. From our skilled coffee farmers in Indonesia to our professional roasters and baristas in Malaysia, each one of us shares the same passion, a passion to only provide the best quality roasted coffee beans for you. Below are the process of coffee beans from its seedling until the final packaging.
1. SEEDLING & NURSING
Coffee seeds are put in polyethylene bags and nursed until it reaches 50cm high, then planted at the farm. It will produced coffee cherries ± 1.5 year from seedling.
Ripe cherries are carefully handpicked by the farmers and will proceed to sorting.
These sorted picked cherries are then proceeded to pulping using traditional pulper, a process to peel and separate the red skin of the cherry of the bean.
The de-pulped beans are then femented for 12 – 24 hours.
The beans are then washed to get rid of fermented mucilage. At this stage, the beans are clean and called parchment.
The fresh and wet parchment are then put in the sun to dry the water from the parchment.
A process will remove the dry parchment (fiber skin) from green coffee beans.
The green coffee beans are then carefully placed under the sun to reduce the moisture level in the beans.
9. SORTING & gRADING
A process to clean the beans from foreign objects, underdeveloped and defected beans and grading to the quality required.
10. PACKING & STORAGE
The clean and high quality graded green coffee beans are then packed in a 60kg hessian bags and properly stored at our warehouse in Medan.
Processed green beans are sent directly to our roasting facility in Shah Alam, Malaysia. The coffee beans are roasted based on clients’ preferences whether light, medium or dark roasted.
12. COMMERCIAL PACKING
The now roasted coffee beans are packed exclusively for clients and is left to rest to ensure sufficient resting period for freshly roasted coffee beans.