S C A A Sumatra P P
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Transcript of S C A A Sumatra P P
- 1. When The Standards Dont Apply:
Sumatra - 2. Indonesia
- 3.
- 4. Production Data
Indonesia 2007 425,000 tons coffee
Robusta 360,000 tons
120,000 tons consumed domestically
240,000 tons exported
Arabica 65,000 tons
All exported
55,000 tons ( 85%) North Sumatran Provinces
Aceh 30,000 tons, N/Sumatra 25,000 tons
Sumatran Coffee - 5. Aceh Province
+
North Sumatra Province
=
Sumatran Arabica - 6. Production System
Small holder production - to 2 ha farms
600kg /Ha
100,000 coffee farming families
Harvest, pulp, ferment, wash,skin dry, sell at farm gate.
Market chains to export are unregulated - 7.
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- 16. Exporting
All through Medan(Port of Belawan)
6 to 8 large exporters over 1000 tons /year.
Largest exporter over 6000 tons per year
Up to 20 smaller exporters
Must meet Indonesian Export Standards
90% Arabicaexported as Grade 1
Wellbelow SCAA standards.
Uniqueness is Sumatrans key Virtue
Inconsistency is its major Vice. - 17. North Sumatran Descriptions
Regions:
Lintong,Sidikalang,Mandheling ( N/Sumatra)
Takengon, Laut Tawar(Aceh)
Ethnic groups:
Batak, Gayo
Sometimes reflect true orgins. - 18. Sumatran Descriptions
-A heavy body coffee, without any acidity with full spicy flavor and a wonderful bouquet
-Considered one of the world's finest coffees, undoubtedly the most full-bodied coffee available. Low in acid, but rich and smooth.
-Very full body, very concentrated flavor. Sweet, slightly earthy, herbal nuances with a gutsy richness.
-Sumatra coffee features a full body with virtually no acidity
-Bold and intense, with a full body and earthly aroma be prepared for unusually concentrated spicy and herbal notes
-Ultra heavy body,earthy spice,and very low acidity. Flavor-wise, the most easily distinguishable of the world's great coffees.
-A uniquely heavy-bodied coffee with low acidity and pleasant nutty aroma. This coffee possesses a distinctive, syrupy, exotic flavor. Truly Unusual. - 19. Sumatran Descriptions (continued)
-This coffee has the reputation of being the most full bodied coffee in the world. It is relatively low in acidity but the flavor, like the body, is rich, smooth and full
-Full bodied, with a rich dark chocolate bottom. This coffee has low acidity and a pleasant smokey finish
-Sumatran Mandheling is among the world's finest coffees displaying rich flavor, extraordinary full body and distinctively vibrant, low-key acidity.
- In this Sumatra Mandheling DP the flavors are richly low-toned, chocolate, syrupy-carmelly body, malty, penetrating aroma and slightly earthy (almost mossy) with pronounced herbal nuances.
- Sumatra green coffee has a beautiful deep blue-green color with the appearance of jade. Deep, full flavored, full-bodied with chocolate, spice, clean earth, and caramel/butterscotch notes. Slight notes of smoke and tobacco, and big, clean, lingering finish with chocolate and a hint of butterscotch. - 20. Sumatran Character
Complex interaction between:
Growing environment
Farm management
Coffee variety
Processing chain.
Focus on Varieties and Processing . - 21. Aceh Variety Assessment
Aceh recent history
Conflict simmering for 100 years.
Increased in 1996. Early 2000s peak.
GAM Free Aceh Movement.
5000 houses destroyed
Coffee farmers caught in the middle.
Tsunami
180,000 people killed in coastal areas.
Brought the conflict to an end in 2006 due to international focus on Aceh.
Peace brought opportunity to rehaband replant coffee. - 22.
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- 26. UNDP/APED funded Assessment
Partners:
ICCRI Indonesian Coffee and Cocoa Research Institute Jember,East Java
Gayo Research Station Pondok Gajah in Aceh coffee area.
Applied Research limited funding. - 27.
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- 29. Trial Processing: 2 Methods
Aceh has unique processing system.
Full-Washed processing. Full-Washed is a well recognised standard method which would give clean acidic cup and is generally quite repeatable.
WetHulledprocessing:Should give the Sumatran character of enhanced body and lower acidity .
Understanding Wet-hulling - 30. What is Wet Hulling?
Wet hulling = Giling Basah
Hulling normally describes the process of removing dry parchment from the coffee bean.
Wet hulling uses modified Dry Hullers
Unique in the world. Northern Sumatra and Sulawesi. - 31. WhyWet Hulling?
Faster drying in wet climates.
12 day drying process reduced to 3 or 4 days.
Notintended to change quality. - 32. Pumpkin Coffee / Kopi Labu
- 33. Reviewof Full-WashedWetHulled Steps
Thecoffee fruit or cherry itself has four distinctlayers around the bean.
1. The fleshy, grape-like outer red skin (exocarp or epicarp),
2. The slimy pulp or mucilage (mesocarp),
3. The parchment (endocarp)
4. The silver skin.(integument)
Bean (Endosperm)
Embryo
Sumatran CoffeeProcess
good fresh ripe cherry,
pulped promptly, fermented for a maximum of 2 days
washed well and skin dried.
All Sumatran wet parchment should be clean and well washed. - 34.
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- 38. Wet Hulling
Parchment dried no longer turgid flexible.
Operators play a key role.
Hullers are modified dry hullers.
Parchment can be hulled at different moisture levels. different results.
If too wet or too dry Goats Hoof or kuku kambing
Wet hulled coffee must be dried quickly to stop mould. - 39.
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- 50. Wet Hulling Experiences
All very interesting, but does it make a difference? - Toraja, Sulawesi in 1999.
Toraja case study:
Sulawesi AA WetProcess Toarco Toarco Jaya
Sulawesi Toraja Sapan-Minaga - CBI - 51. Wet-Hulling Conclusions
At its simplest is a fast drying process that enhances body and reduces acidity.
This is wherethe Sumatran story only begins.
Alwaysa wide variation in individual farmer batches, but a wider range in Sumatrans
1 in 20 coffee.
Where does it come from?
Why is it so illusive? - 52. Aceh Variety Trial
Aceh- more than 10 varieties in commercial production.
Dutch project 1980-92 brought over 25varieties to Gayo Research Centre.
ICCRIbrought in more varieties.
Farmers hedge their bets and often have 6 to 8 varieties on their farm. - 53. Aceh Coffee Variety Groups
4 majorgenetic groups of coffee in Aceh.
Typicaselections (pure old Arabica) Bergendal,Sidikalang, Rambung,BelawanPusumah
Hybrido de Timor (HdT) Tim Tim natural crossTypicaxRobusta.
Catimor Varieties.- AtengJeluk,KartikaAndung Sari
S-795 / S-288. linie S from India, Arabicax Liberica. Kent then back cross S-288 to S-795. - 54. Variety Sampling Process
Evaluated 9 promising Arabica coffee varieties which were well established and showed promise in Aceh.
3 varieties were evaluated at 3 altitudes, as suitable populations of between 100 and 300 trees were found.
6 varieties were evaluated from single sites.
15 sample plots in total.
Difficult to find large plots of a few hundred trees of the same variety. - 55. Variety Sampling Process
3 cherry harvests from the same plot of coffee trees (100 to 300 trees identified as a specific variety) over 2 months.
Each harvest replication from each sample plot was processed two ways (Full-washed and Wet-hulled)
90 samples comprising 30 x 3 sets(reps)samples ( about 15kg each) of dried green bean were taken from Aceh to ICCRI in Jember, East Java for assessment. - 56.
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- 58. 9 Varieties for Assessment
Ateng Jeluk ( locally selected Catimor), 3 locations(1520m, 1300m, 900m)
Tim Tim (Hybrido de Timor)3 locations (1520m, 1350m, 1240m)
Bor Bor (a local selection ofHybrido de Timor), 3 locations, (1520m, 900m,1300m)
S-795, (1350m)
S-288, (1,240m)
BP- 524 ( ICCRI selected Catimor) ( 1,300m)
P-88 (Catimorfrom Thailand) (1,400m)
C-50 (Catimorfrom Australia) ( 1,400m)
Bergendal(local Typica) (1,480m) - 59. Ateng Jeluk
- 60. Tim Tim / HdT
- 61. Bor Bor
- 62. S-795
- 63. S-288
- 64. BP-524
- 65. P-88
- 66. C-50
- 67. Bergendal / Typica
- 68. Pulping and Fermenting
- 69. Drying
- 70. Variety Assessment Process
The ICCRI cupping team evaluated and scored each of the 90 samples.
They then compared each set of 3 replications from each sample plot (by each process)
Once individually tested, the 3 replicationsfor each treatment were combined to make 30 Composite samples for further testing. - 71. ICCRI Cupped Each Samples
- 72. ICCRI Cupping TeamDr Surip Mawardi, Mr Yusianto, Ms
Sulistyawati
- 73. Variety Assessment Process
20 setscomposite sample prepared of (30 samples sets) with blind coding.
Tested twice by the ICCRI cupping team.
Assessment by ICCRI formed the basis for the recommendations to the Government of Aceh and Indonesia. - 74. Variety Assessment Process
Twocupping forms used based on a SCAA scoring format.
1 form compared each pair of samples processed two ways.
1form compared the 15 samples processed the same way to determine varietal difference .
6 International and 6 Domestic companiesparticipated.
Finally, 27 separate cup evaluations were received.
Results:numerical scores and cupping notesand comments.
ICCRI also assessed bean size, defect and abnormality levels.
Cupping results were considered along with the field data(growth, productivity, disease levels and farmer preferences.) - 75. Main Findings
1. 2 x Hdt( Tim Tim and Bor Bor) plus Catimor were best options for Aceh.
2. P-88 wasequally good.Recommended for planting.
3.BP 542,high yielding Catimor had very poor cup.Astringent / Bitter. A good example of why so many people hate catimors!!!
4.Typica rated well as Full-washed but lower as wet- hulled. - 76. Main Findings (continued)
5.S-795 and S-288 cupped well as Full-washed and wet hulled but not Aceh. Torajan!! Appears to have a unique variety linked flavour profile.
6. Ateng Jelukcupped well, particularly as wet-hulled. However not rust resistant.
7.C-50 cuppedwell but is not rust resistant. - 77. Main Findings (continued)
1.Wet-hulling gave enhanced body and reduce acidity.
2.Wet-hulling gave more variable results than Full-washed within replicates.
3.Wet-Hulling was preferredfor many varieties.
4. Longer drying times (not planned) gave more acidity in both Wet-hulled and Full-washed.
5. Catimors and HdT appearto benefit from Wet-Hulling. - 78. Bor Bor
Introduced by Dutch Project to 1 farmer in 1982.4 seedlings in a package of 19 varieties.
Originof 19thvariety unknown.
Called Bor Bor by farmer lots of fruit
Dutch Projectabruptly stopped in 1992.
ICCRI believe it might be a selection of Tim Tim from their seed garden of selected Tim Tim. - 79. Mr Maisir with Original Bor Bor
- 80. Tim Tim/ HdT
Many introductions starting in 1980
Dept of Estate Crops:1980 direct from East Timor.
Dutch Project: 1984 and 1989 - direct from East Timor
ICCRI introduced better selections in early late 1990s.Less variable. - 81. P-88
AColumbian Catimor
Sent to Kenyan Research Station -1975
Sent from Kenya to Thai research station -1984
Sent from Thailand to Aceh -1988.
Planted by Dutch project but never released to farmers.
1 single Plot of this in Aceh. - 82. Bergendal/ Typica
Very susceptible to leaf rust.
Small holder yields of rust resistant varieties.
Estimated only 5% of coffee in Aceh.
Cupped no better than HdT or best Catimors - 83. BP-542
Not released no common name.
Selected by ICCRI from Costa Rica Catimor stock.
High yielding and good rust resistance.
Very poor cup astringent, bitter
Typical of why many cuppers hate Catimor. - 84. BP-542
- 85. Ateng Jeluk
Mistakenly brought toAceh in 1980.
1 seedling in 100 HdT seeds given to a farmer.
Farmer nurtured this seedling and planted awhole seed garden from this tree.
Spread like wild fire through Aceh.
The first Catimor.
Probably and early CIFC being trial in East Timor in the 1960s. - 86. Ateng Jeluk (continued)
Now out of favor by farmers as
Rust resistance has broken down .
Beans become smaller as tree ages.
Trees susceptibleto overbearing stress. - 87. Ateng - Jeluk
- 88. S-795
Only 1 planting in Aceh
Sweetsugar and baggy flavour.
Nottypical Acehflavour profile.
Blind cupping identified this as Torajan.
Old selections had 10% elephant ear
ICCRI selection in Aceh had normal abnormality levels. - 89. North Sumatra
New variety Sigarar Utang (repay the debt) has appeared!!
Source unknown probably a Catimor.
ICCRI has evaluated and cup tested it.
Very similar in cup and physical appearance toP-88.
Reports of it now becoming affected by Coffee Rust.
It may go the same way as Ateng Jeluk!! - 90. Wet Hulling In search of the 1 in 20
Wet hulling fast processing, fast drying, enhanced body and lower acidity.
Does not explain the range of flavour profiles in Sumatrans.
Wethulling opens a Pandoras box of potential flavour precursors.
Bean Germination
Mould
Bean Damage
Bean Heating - 91. Bean Germination and Nutrient Mobilization
Coffee is a recalcitrant seed no dormancy before germination.
Seeds in coffee fruit are inhibited by some unknown mechanism(s).
4 main coatings around coffee seed hold the key to inhibition. - unclear
Skin (Exocarp)
Pulp (Mesocarp
Parchment (Endocarp)
Silver skin (Integument) - 92. Coffee Bean (from Selmar and Bytof)
- 93. Bean Germination and Nutrient Mobilization
(continued)
Selmar and Bytof (2000 to 2008) have demonstrated that full-washing(removing 2 layers) initiates germination and influences cup flavour.
Wet-hulling removes all 4 layers.
Standard nursery practice remove parchmentto halve germination time.
Germinationcauses the mobilization and metabolizing ofsugars, fats, proteins.
Many of these are likely to be flavour precursors. - 94. Mould, Fungi, Yeasts
Normally try to stop mould in coffee processing.
Dr Taniwaki and her Brazilian colleagues have infected coffee beans with specific moulds.
Stinker , woody,rancid,mouldy,rioy
Also Caramel, Chocolateand Floral
Descriptors like Earthy,Forest floor, Herbal, Spice are probably Mould. - 95. Mould, Fungi, Yeasts
Anecdotes from Coffee Factory Managers cleaning up moulded coffee.
Sometimes produces great coffee.
Enough evidence that mould plays a large part in Sumatran flavours
Perhaps we can suppress the bad moulds and inoculate with good moulds
Wine wild yeasts are suppressed and cultured yeasts are introduced. - 96. Wet Hulling Physical Damage
Very physical process.Beans are brutally massaged!!
Macro level:damage is clear Kuku Kambing
Micro-level:large amounts of cellular damage. Breakdown and rupturing of cell compartments.
Living plant tissue response to damage isoften production of Phenolic compounds.
Phenolic compounds are well know flavour precursors. - 97. Heating During Hulling
Wet-hulling is a high energy process.
Friction createsheat.The wetter the coffee the more friction.
Heating has 2 likely effects
Hot coffee moulds very quickly.
Heating will have a profound effect on the metabolic activity of living coffee seed that has just had germination inhibitors removed.
Coffee comes out of hullers at 30 degrees or over 60 degrees ( too hot to hold!!) - 98. Wet Hulling Summary
Fast, clean, controlled wet-hulling and rapid drying enhances Body and reduces Acidity.
The further we move away from this controlled situation the more wild Sumatran flavours appear.
Understanding these processes will allow the industry to consistently produce batches of Mild Sumatrans through to Wild Earthy, Spicy Forest floor Sumatrans - 99. When is a Defect not a Defect?
Sumatran Coffee should meet SCAA Physical Defect standards.
Exception Kuku Kambing
SCAI is assessing ifKuku Kambing affects cup quality.
Sumatran Cup defects:
Where to draw the line?
Cup defects before Wet-hulling not acceptable;
green grassyfruityfermentedstinker.
Flavours created after Wet -Hulling need more discussion.
Often disappointment at lack of expected flavour. - 100. When is a Defect not a Defect
To improve Sumatran quality issues we need:
Standardized vocabulary to describe and quantify Sumatran flavours.
Higher Indonesian industry level cupping skills to be able to assess Sumatran quality before export.SCAIis promotingIndonesian Q-cupping program.
A better understanding ofthe processes that create these flavours. - 101. Successful Sourcing of Sumatrans
Fast efficient process chains are best.
Sourcing direct from farmers or reliable collectors.
Control at the Factory door bag by bag.
Blending to create consistent lots.
Hand sorting DP Double Pick and TP Triple Pick.What is the value? - 102. Individual Sacks Numbered
Photo : Jeff Neilson - 103. Assessing Coffee Bag by Bag
Photo: Jeff Neilson - 104. Conclusions
Northern Sumatra has a dynamic Coffee industry.
Quality often attributed to conveniently uncontrollable factors.
Environment,Farm management.
Varieties are important.
Processing is probably the single major factor that influences quality and the unique flavour of Sumatrans. - 105. The Naked Coffee Bean(The key to Sumatran character)
Stripped bare of germination inhibitors
Heated
Brutally massaged
Exposed to Moulds and Yeasts
The science behind Wet-hulling is not understood.
We are justbeginning to understand how much we dont know. - 106. When the Standards Dont Apply:Sumatran Coffee
Thank You