Good parchment

Good parchment

Good parchment at Opung BR bought direct from farm, fermented and washed . This kind of Gabah coffee is being fermented overnight and then truly washed, agitated. Other Gabah with brown-red color was being left in cherry overnight, or longer!, then simply pulped, dried a bit and sold to the collector. But good and bad parchment often get mixed, which makes it all bad parchment, essentially. Lake Toba area, North Sumatra

Volkopi covered drying patios

Volkopi covered drying patios

The marvelous covered drying patios at the Volkopi mill in Lintong. Other collectors are now copying this design, since the sporadic rains can damage coffee layed out to dry on the patios that are uncovered. Sumatra harvest, unlike most other places, occurs in the wet season, which makes drying the coffee that much more difficult . Lake Toba area, North Sumatra

Drying on Tarps

Drying on Tarps

This was very nice parchment, clean and well-washed.Coffee harvested the day before is pulped that night, fermented without water overnight, washed in the morning, and dried for just a few hours. At that point, Sumatra diverges from most coffee origins. In Guatemala the small farmer would continue to dry the coffee for many days, down to 11% moisture or so. In Sumatra, they take the coffee to market immediately to sell it, 50% moisture, or a local collector comes by and picks it up. Aceh, Sumatra

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