Post-harvest methods and guidelines.
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Tech Help, Tips, Tricks, & Techniques
So, as you're aware in Indonesia - there's not a huge ingrained culture of heavily fermenting beans - in fact, most of Indonesians don't ferment their beans at all (at least not intentional fermentation, there may be some incidental fermentation occuring during transit).
Different parts of the world have taken on different post-harvest practices. In Africa, 100-300 kg heaps on the ground are common - there's really no 'standard' fermentation time or practice any longer in W. African, i'm sad to say - however historically a 5 day fermentation with routine turning had been the norm. Today, it's all over the map, and is part of what's contributing to the many quality issues arising out of W. Africa.
Many other parts of the world have taken to using boxes - some box fermentation can be found in your neck of the woods actually, although it's rare. C. and S. Americans often use boxes, usually of wood. Plastic boxes have been known to be used in the Carribean routinely. There are a number of techniques that can be applied to the fermentation itself to direct flavor development - for how you choose to ferment your beans has a significant impact on the type of flavor that they produce.
The best way to dry is solar drying, indirect heat. The rate of drying is terribly important to the flavor of the bean as well. Some geographies - such as Malaysia - have taken to burning things as the heat source to dry the beans. This results in what is typically regarded as defect beans, as the beans absorb the resultant odors of whatever's burned. Forced air gas and infrared heaters have also been known to be used. I prefer raised beds with a specific design, covered by opaque fiberglass/plexiglass with open ends to keep the rain out and keep air flow moving myself. The Ivory Coast has, in recent years, installed huge drum dryers at the ports - this has been a terrible thing in my opinion, as it's sent the message to tretants that quality procedures - such as drying at the farm - aren't important. What then happens is that wet beans are moved about the country, resulting in high molds, and then speed dried in a drum (essentially low roasted). If CdI doesn't resolve this - i predict a huge decline in their exports in years to come.
