We plant, We grow, harvest and process the beans with one thing in mind: Quality beans & quality people
For Mr Karundeng, the Director and his team, quality of Arabica Rantekarua Toraja is above everything.
With this in mind, he spearheaded his team with honesty and strong moral principle to bring up their world class coffee bean quality.
Every beans has a good of nature. So, we take care of each with love and passion to maintain its goodness
Her fingers dance with such agility, incessantly moving and throwing green coffee beans to the table, while the look in her eyes never loses focus. She works diligently and carefully, selecting the perfect green coffee beans –free from flaws—and set them aside. Then, she takes another handful of green coffee beans, and... repeats the procedure, again and again.
The result of her hard work gets checked by two supervisors. Eight hours a day, she and her colleagues dedicate their time and efforts to maintain the great quality of coffee, for their country. In the meantime, their children are busy pursuing knowledge in the schools that are built, provided by the company and then later on managed by the Government including the recruiting and hiring of adequate teachers.
The company also set up a savings and loans cooperative among others for education needs, so the parents will be able to work without any worries in their mind.
The collaboration of traditional and Hi-tech Coffee Processing
Maintaining a premium quality from the beginning until the finishing process is like rolling a chain without any missing link. Harvesting time is in May and October. Then the soil is left to rest for a while in order to break the mechanical biological cycle from pests. This is done in order for the trees to grow healthy.
Harvesting time is when the collaboration between traditional manpower and hitech machines begins. Using premium world standard machinery, Pinhalase, every step of the process, from picking the beans until their packaging and delivery, is carefully monitored to obtain consistency in providing the best quality.
Full wash dry hulling (FULLY-WASHED)
- Selected fresh red cherries (the untouched ground beans to keep the original coffee odors)
- Pulping
- Fermenting (about 12 hours)
- Washing
- Sun-drying (9% moisture)
- Storing
- Hulling (green beans 11% moisture)
- Manual sorting (to ensure only the best quality of coffee beans selected)
- Packaging and delivery (jute bags used to keep the quality of the coffee beans)
| CHARACTERISTIC | UNIT | MEAN TEST RESULT | GRADE LIMIT |
|---|---|---|---|
| GENERAL REQUIREMENTS | - | - | - |
| PROSENCE OF LIVE INSECT | - | NONE | NONE |
| STINKER BEANS | - | - | - |
| MOULDY ODOUR | - | NONE | NONE |
| MOISTURE CONTENT | % | 10 | 12,5 |
| EXTRANEOUS MATTER | % | 0 | 0,5 MAX |
| TOTAL VALUE OF DEFECT | BY COUNT | 7 | 11 MAX |
| SIZE OF BEANS (SCREEN) | - | 15 - 18 | NONE |
Full wash wet hulling (SEMI-WASHED)
- Selected fresh red cherries (the untouched ground beans to keep the original coffee aroma)
- Pulping
- Washing
- Sun-drying I (30% moisture)
- Hulling
- Sun-drying II (11% moisture)
- Storing
- Manual sorting (to ensure only the best quality of coffee beans selected)
- Packaging and delivery (jute bags used to keep the quality of the coffee beans)
| CHARACTERISTIC | UNIT | MEAN TEST RESULT | GRADE LIMIT |
|---|---|---|---|
| GENERAL REQUIREMENTS | - | - | - |
| PROSENCE OF LIVE INSECT | - | NONE | NONE |
| STINKER BEANS | - | - | - |
| MOULDY ODOUR | - | NONE | NONE |
| MOISTURE CONTENT | % | 10 | 12,5 |
| EXTRANEOUS MATTER | % | 0 | 0,5 MAX |
| TOTAL VALUE OF DEFECT | BY COUNT | 7 | 11 MAX |
| SIZE OF BEANS (SCREEN) | - | 15 - 18 | NONE |
Penjemuran
To avoid absorbing the smell of the earth, we put coffee beans on lofts of 1 meter high, when drying under the sun. This is our standard to keep its fresh and natural aroma.
