TBRKGREEN

27/11/2024

Join our first Public Cupping !
6+ Post Harvest from 2024 harvest.

At MALANG, 2 PM.

25/07/2022

In greenhouse situation.
Tons of coffee goodness soon to be delivered for you.

25/07/2022

Sun dried.
In this very unpredictable rain season, we need to have more attention for our coffee drying process. If the humidity too high, mold begin to grow rapidly.

25/07/2022

Greenhouse in progress.
One of the method for control drying process.

18/07/2022

Pre-Cleaning.

A very important step before we going through our fermentation or drying phase. The objective are simple to remove any unwanted objects ( branch, dirts, etc ), to sort green, unripe, and pods also help to lower cherry temperature.

18/07/2022

Ripeness Series.

Before we set maturation board, we set coffee cherry ripeness series first. Then we can pick our target ripeness range.

18/07/2022

Maturation Board.
A method to check maturation rate for each harvest.

Why ?
We want to educate our picker to pick only the ripe cherries. With this simple visualization board, we can show them the results easily.

18/07/2022

16/07/2022

Inoculated Process.

In this Third-Wave of coffee processing, we aim for unique yet pleasant cup profile. Purpose of coffee processing not only to dry coffee cherry, but to produce more selling point for each coffee we produce.

Using inoculant as helper for our wild microflora, we can minimize the risk of our fermentation going sideways. So we can produce consistent and repeatable batch each year.

16/07/2022

Honey Process,
Known as Semi-dry process.

A process that answers tons of question from coffee processor that want to cleaner cup profile, but sweet, complex and dry faster.

16/07/2022

Natural Process.
Known as the oldest method in coffee processing.

In the First Wave of coffee processing, the main goal only to dry coffee cherry. Nothing fancy and sophisticated.