Farmer Harvest
During the harvest season, in a 1 day process, the farmer picks the red coffee cherries, picked it for 1 full day, in the afternoon it is ground to separate the wet skin/red skin, then at night it is fermented for 1 night.
FULL WASHED METHOD
Once picked the cherries are put in water in order to separate them out. Then, the skin of the cherry and some of the pulp is removed from each individual bean by pressing it through a screen using a machine. Nevertheless, a lot of the pulp will still stick rigidly to the beans, so it is then necessary to use either a more traditional ferment-and-wash method or a more modern process called aquapulping, mechanical demucilaging or machine-assisted wet processing to get rid of the last of it. Coffee beans dried for 5-7 days to meet the moisture content of 12%-13%, after that it is cooled for 1 night by placing it in the warehouse, the next day it is ground with a huller machine to peel the skin/horns dry coffee, after that the sorting process is carried out by a sieve machine, after using the machine it is then sorted again manually by employees to get grade 1 quality.(Defect <0.5%)
NATURAL METHOD
This process, which can take 3-6 weeks normally, is the more-traditional method of processing coffee. This process of drying the cherries out in the sun originated in places without reliable access to water and usually works best in areas with low humidity and infrequent rain — such as parts of Ethiopia and Yemen — although we do have some farmers using the natural process in other places.After the cherries have been dried to the optimum level, they are sent to mills to separate the seeds from the rest of the dried fruit, otherwise known as being “hulled.” .
HONEY METHOD
Honey process is a method in which coffee cherries are picked and sorted, have their skins and pulps removed like other types of coffee—but are then dried without washing off the sticky-sweet outer layer of the fruit. Since honey process beans spend less time in water than washed beans do, less fermentation occurs, so not as much of the sugar in the bean is converted to acid.
SEMI WASHED METHOD
The coffee cherries will be separated from the coffee beans using a machine and then there will still be coffee fruit slime which will still be stored for a while. Before entering the drying stage, the coffee cherries that still have mucus will be cleaned with water. Coffee beans dried for 5-7 days to meet the moisture content of 12%-13%, after that it is cooled for 1 night by placing it in the warehouse, the next day it is ground with a huller machine to peel the skin/horns dry coffee, after that the sorting process is carried out by a sieve machine, after using the machine it is then sorted again manually by employees to get grade 1 quality.(Defect <0.5%)
ION COFFEE METHOD
In 2018, Mr Chachi Lin integrated these two ideas (ion + minerals), I began to try to use nano-ionized minerals to make special coffee processing methods.
Use various minerals such as calcium, magnesium, sodium, etc. to enhance the flavor of coffee beans. Furthermore, since the minerals I use are ionized after nanometerization, the negative ionization generated by the numerous ionic minerals can adsorb the above-mentioned bad substances, and can also inhibit the growth of bacteria and molds. Ensure that the coffee berries are contaminated during processing. The green coffee beans processed in this way are very clean. As the coffee beans have a clean flavor, the layers will be more distinct and richer.
Moreover, the use of ionic minerals for processing is more to stimulate the flavor of the beans itself, rather than adding yeast or probiotics for processing. My approach is to suppress the growth of fungi and slowly ferment.
From that point, I start to expand more varieties of this ion coffee processing. And now we have a series of ion processing coffee such as 60hr anaerobic ion full wash, ion honey, ion natural, 30days anaerobic ion full wash etc.