TEMPO.CO, West Kotawaringin - Liberika, the lowland coffee which is grown on peatlands, has a unique character and favors. It has an after taste that tasted like Jack Fruit.
Liberika unique taste arises from various factors. For example, from the authenticity of its beans or from the way of roasting.
Nia Ponia, a resident of Kumpai Batu Atas Village (liberika producing area) in Central Kalimantan, who works as a coffee roaster, said that liberika will tasted more delicious when roasted in the traditional way. “We still use manual or traditional methods, not using modern tools,” she said at Kumpai Batu Atas Village, West Kotawaringin, Central Kalimantan, Saturday, February 17.
Here are some tips from her to roast the coffee manually:
1. Stable Fire
The fire in the furnace must be stable. It should not be dim. When the fire dims, Nia suggests adding firewood. When the fire dims, the roast of the coffee beans will be uneven.
2. Mix with Ginger
Mixing rice or ginger when roasting. This is done to avoid burnt coffee beans. Besides, roasting using a mixture of ginger will also make the coffee smells more fragrant.
“Can also use shredded coconut, it will be tastier, but the coffee will only last at least 4-5 days,” she said.
3. Constant Stirring
The coffee beans in the pan must be stirred constantly until roasted. Because, if it is ignored, the coffee beans will be unevenly roasted.
4. Frying
Frying time ranges from 1 hour to 1.5 hours. If more, the coffee beans will be too roasted. Otherwise, if less than 1 hour, it will be not really roasted.
FRANCISCA CHRISTY ROSANA
