Thermal Maceration in wine-making processing is different from the protocol in coffee-processing where thermal or thermo is an addition “heat” injected to the object as a variable to create another spectrum taste in wine-making at the middle of processing, also some winery applies this ‘thermal’ as mandatory, while in coffee processing we apply it at a very beginning of a processing step.
June 2021, while working on some internal Blanco project, we took time to visit our coffee relatives in Bali Belantih Coffee Farm. We share our knowledge with Wayan Wijaya about the coffee plantation history here in Bali and how he started the post-harvest manufacture named Belantih Coffee Farm.
Based on the research published by R. Hirschmann on March 22, 2021. Indonesia’s coffee consumption has almost quadrupled since 1990, by reaching the equivalent of 288.360 tons of coffee in 2019/2020.
On 5th – 7th of October 2018, Blanco Coffee Indonesia has successfully held its first project ever of Coffee & Cultural Trip in Gayo Highland. Coffee enthusiasts from Jakarta, Yogyakarta
Just a few moments before COVID-19 Pandemic changed our whole activities, Blanco Kopi Indonesia escorted our two fellows, Max from Speicherstadt Kaffeerösterei, Hamburg
The carbonic maceration process in specialty coffee processing is no longer a new thing today. Some coffee producers heard it 7 years ago, but today this process is still trending in various producer regions in Indonesia.
We will tell you a process that coffee cherry has to go through. Simplest steps to understand this process will be explained below.
