Team

Traditional Stove, coffee roasting, taste and quality

[Creativity Station] Kopi Bubuk Mukaromah(The Effect of Coffee Roasting Process on Taste and Time Efficiency)

[Creativity Station] PENS_Kopi Bubuk Mukaromah(Roasting Coffee Using a Traditional Stove)

The first situation we face is about harvesting that make another problems they are plant disease and more insects appear.

Farmers have not good enough design on coffee package. Because their package is not unique and can be easily contaminated.

Farmers have to dry their coffee beans after its peeled. But they only can dry it using sunshine. If its rain then they have to move lots of coffee beans and it could make them tired.

Workers have to mesh coffee beans with traditional mode. And they feel tired of doing it.

Farmers need to separate between Robusta and Lanang coffee beans. But they feel tired because it has so many steps to separate the beans.