Seeing the Development of Papuan Coffee Potential – Papuan coffee, especially Arabica coffee variants from the mountains of Papua, has an enough trend among coffee devotees and lovers in the country. In fact, it does not stop there, because Papuan coffee also has a great potential to become an export commodity to foreign countries.

This is none other than the taste quality of Papuan coffee that is incomparable. Not without reason, because Papuan coffee with Arabica variants, as is known, is grown in plantations at an altitude of 1800 to 3000 meters above sea level (masl).

With such height, the coffee grown has better quality. Apart from not being polluted by air pollution, as well as being supported by cool air temperatures and soil structure, Papua Arabica coffee has a quality taste and aroma sensation.

However, in addition to the extraordinary quality, in fact in terms of quantity, Papuan coffee has not been able to fully meet market needs. Roaster and owner of the Highland Roastery (coffee roaster), Yafeth Wetipo, admitted that he had experienced stock problems when coffee demand was advanced.

For him,  this is due to the absence of a comprehensive farmer group in the coffee-producing areas of Papua. “The best farmer groups are in Kurulu, Bintang Mountains, and Tiom, so that coffee stocks in these areas are accommodated well,” explained Yafeth Wetipo.

Then, the use of technology in coffee production by farming communities is still low. In fact, the use of technology is considered capable of increasing Papuan coffee production.

“Technology is needed to cut the post-harvest time of coffee. So, during the process of semi-washed coffee production stages, farming communities pick coffee cherries, store them, carry out the fermentation process for 12–24 hours, then wash the fermented coffee, then dry them, spending a total of a week,” he explained.

However, when using technology such as a machine, such as a pulper machine that works automatically to peel the skin of the coffee fruit, then the next process is left to dry, so it will be easier and faster.

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