Bogor, Indonesia – 27 August 2025. Indonesia is the world’s fourth-largest coffee producer, with more than 1.2 million hectares under cultivation and millions of households depending on coffee for their livelihoods. Yet despite this scale, productivity and quality often lag behind competitors such as Vietnam, which produces almost three times more coffee on less land.

According to Dr. Ir. Anton Apriyantono, M.S., former Minister of Agriculture and founder of the Indonesian Coffee Council, one of the biggest gaps lies in harvest and post-harvest practices. Too often, farmers lose value after the cherries are picked — not because of poor farming, but because of avoidable mistakes in timing, handling, drying, or storage.

“These stages determine whether coffee ends up ordinary or extraordinary,” Dr. Anton explains. “The good news is that farmers don’t need expensive technology to improve. Discipline, knowledge, and teamwork are enough to make a difference.”

Here are his five most important lessons.

1. Pick only ripe cherries at the right time

Quality starts at the tree. Ripe cherries — bright red or yellow depending on variety — deliver sweetness and balance. Unripe cherries bring sour, grassy flavors, while overripe cherries risk uncontrolled fermentation.

Although strip-picking (harvesting all cherries at once) is common, Dr. Anton recommends selective picking, choosing only cherries at peak ripeness. While this requires more labor, the difference in cup quality and selling price can be significant.

Harvesting in the morning until midday helps keep cherries fresh. Once picked, cherries should not be left piled in plastic bags, which encourage sweating and spoilage. Instead, use woven baskets or breathable sacks until processing.

“Buyers, especially in the specialty market, are willing to pay a premium for beans that are clean and consistent,” says Dr. Anton. “It all begins with disciplined picking.”

2. Sort carefully before processing

Sorting is the first act of post-harvest discipline. Farmers should remove unripe, insect-damaged, or diseased cherries before fermentation or drying. A clean batch ensures consistency and avoids spreading defects to good beans.

Several processing methods are available:

• Natural (dry) process: whole cherries dried in the sun. It can create fruity, complex flavors but risks mold if drying is slow.

• Washed process: cherries pulped, fermented, and washed. Produces clean, bright acidity but needs good water management.

• Honey process: mucilage partly left on, balancing sweetness and clarity.

• Controlled fermentation: advanced method using selected microbes to create distinct flavors.

“No single method is best for every farm,” Dr. Anton notes. “The key is to pick the one suited to your environment — and manage it with care.”

3. Ferment with discipline

Fermentation develops flavor but can easily go wrong. It should be carried out in clean containers — cement tanks, ceramic tubs, or food-grade barrels. The typical time is 12–48 hours, depending on temperature and method.

Too short, and flavors don’t fully develop. Too long, and unwanted off-odors appear. Farmers should stir or check the process regularly. Even smallholder farmers can achieve good results by:

• Covering tanks to keep out dust and pests.

• Using simple fermentation markers (smell, texture) to decide readiness.

• Training groups of farmers together, so knowledge is shared and mistakes reduced.

“Fermentation is like cooking,” says Dr. Anton. “You need clean tools, good timing, and close attention.”

4. Drying the right way

Drying is one of the most underestimated but critical steps. Poor drying can undo all the hard work of harvesting and fermentation.

Coffee should always be dried on raised beds or clean tarpaulins — never on bare soil, which contaminates beans. The goal is to reach 11–12% moisture:

• Drying too fast under intense sun risks beans cracking or losing flavor.

• Drying too slowly in humid conditions risks mold.

Simple improvements such as shade nets, bamboo racks, or greenhouse-style solar dryers can help. Farmers should also turn the beans regularly to ensure even drying.

“Drying is not just about waiting for the sun,” Dr. Anton emphasizes. “It’s about control. Farmers who manage drying carefully preserve flavor and add value.”

5. Store to protect quality

The final safeguard is storage. Coffee beans should be kept in jute sacks or other breathable materials, never in sealed plastic. They must be stored in well-ventilated, dry rooms — away from fertilizers, chemicals, or strong-smelling goods like spices, which can taint aroma.

For longer storage, sacks can be placed on wooden pallets rather than directly on the floor to prevent moisture absorption.

Proper storage ensures that the quality built up through careful harvest and processing is not lost before the beans reach buyers.

Why it matters: more income, stronger communities

The difference between careless and careful post-harvest handling can be measured in income. Farmers who adopt disciplined harvest and post-harvest practices often see their coffee fetch 20–40% higher prices. This is especially true for those able to meet the standards of specialty buyers, exporters, and certification schemes like Fair Trade or Rainforest Alliance.

Better income means more stability for farming households. It also inspires younger generations to stay in coffee, seeing it as a professional livelihood rather than a last resort.

“This isn’t just about beans,” Dr. Anton reflects. “It’s about dignity, sustainability, and giving farmers a fair reward for their hard work.”

The road ahead

Challenges remain: not every farmer has access to clean tanks, raised beds, or storage rooms. Training and facilities are uneven, and many communities lack collective organization. But Dr. Anton insists that improvement is possible even with small steps:

• Using tarpaulins instead of drying on the ground.

• Building simple bamboo racks for better airflow.

• Cleaning fermentation containers regularly.

• Working in farmer groups to pool labor and resources.

The message is clear: while equipment and technology help, discipline and knowledge are the real foundations of quality.

“Quality coffee is Indonesia’s ticket to global markets,” Dr. Anton concludes. “It starts in the hands of farmers, with how we pick, process, dry, and protect our beans.”