Report of Findings and Recommendations for Genius Coffee Hirofumi Yamamoto

Word of Gratitude At first, I would like to show my gratitude to Mr. Ngwe TUN for the warm welcome, hospitality and great contributions for farmers in Kayah with his outstanding experiences and knowledge. Also thank you so much for Mr. Kyaing Ko’s eager supports. Moreover, I would like to say thank you for every staffs in the Genius Coffee. Induction From 6th to 13th and from 23th to 26th January, I, Hirofumi Yamamoto, consulted for the Genius Coffee. In here, I report all findings and recommendations. The consulted contents are ranging from coffee cherry processing to roasting/marketing. In the first meeting, Mr. Ngwe TUN’s concerns were roughly 3 things: Optimization of processing, maintenance of quality coffees and R&D (will be discussed in other reports). In this report, along with these topics it will be reported in detail. Other topics will be followed. Optimization of Wet Process and Honey Process Wet Process – I conducted two types of fermentation, dry and wet fermentation, and 5 different fermenting durations for each, 12h, 16, 24, 36h and 72h. To the dry fermentations, the samples were gathered from the de-pulped coffees in the fermentation tank on 8th January and put into buckets after draining water. At each aimed duration of fermenting, parchments were washed manually and dried on tables. To the wet fermentations, the samples were collected from the de-pulped coffees in the tank on 8th January and put into buckets with clean water. Each parchment was washed after it reached at the aimed fermenting duration and dried. The way of drying is the agitation by hand in fixed interval. The following table is the results.

Honey Method – I conducted some experiments for honey method. Samples were collected from the fermentation tank immediate after pulping. I tried several kinds of primary dryings: Sample1 was dried immediately, Sample2 was piled up till 2 inches to enhance degrading of

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mucilage subsequent the drying, Sample3 was same with Sample1 but different parchment lot, Sample4 was agitated by hand at the first several hours under shade and Sample5 was also same with Sample1 and 3 but different lot. The drying was done by hand manually with 2-3 agitations at the first day except Sample4. The following is the results:

The single cultivar – I prepared strains of Pink fruit and Yellow fruit through wet process (wet fermentation). The following is the results:

Different soaking duration – I prepared 2 types of soaking method. de-mucilaged coffee with 12 hours soaking into pure water, while the coffee with 24 hours soaking. The following is the results:

Findings Using clean water is not recommendable for wet fermentation owing to long fermenting duration. It took more than 48 hours to degrade mucilage. And also soaking into clean water after the de-mucilation is not suitable for Ywar Ngan Coffees. There were good results in wet and dry fermentation respectively. In wet fermentation, LOT#3 (24h fermentation) had a good performance in flavor and after flavor. It has a great potential that increase those characteristics after resting. In the dry fermentation, there was a higher possibility to possess coffees with unique characteristics than wet-fermentation does. The optimal duration for dry fermentation will be 12 hours of LOT#1 or 32 hours of LOT#4. These are also possibility to increase each quality more through resting. In honey method, it is recommendable to degrade mucilage a bit so that it can possess some unique flavors. The LOT#2 performed in good. Characteristics of each cultivar were not satisfactory. This is probably owing to not well-selected cherries and also wet fermentation. It is worth to retry with these cultivars including others. Maintenance of Quality Coffee Processing center The capacity of the pulper is 30t/day as cherries. Also the capacity of fermentation tanks is 30t/day. However, the speed of filling a tank with parchments takes a whole day. This might increase the risk of over-fermentation. There are two solutions to redirect current situation. One is the utilization of de-mucilater. Since de-mucilater can remove mucilage out of

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parchments, it is better to utilize without a fermentation rather than doing fermentation consequently increase the risk of over-fermentation owing to the delay of operations. The second solution is separation of the fermentation tanks into 4-5 tanks by partitions. Thus, de-pulped parchments can be filled within 1-2 hours in a tank, while other tanks where still have de-mucilaged parchments under washing or waiting for washing. This sequential process keeps parchments to be safe from the risk of the over-fermentation. Since the fermentation process is done by hydrolysis and microorganism activities, it should be avoided over-heating water/parchments. The roof installation should be done to avoid direct sunlight. Moreover, agitations in fixed intervals will be recommendable to uniform the speed of fermentation. Besides, the AAGAARD system can separate sinkers, 2nd grade and floaters. It is better to have separated channels for each so that the quality will be improved more. The detailed suggestions are the followings.

All the time please use clean water for the fermentation while the recycled water can be used for the syphon system and during pulping. It is recommendable to install a roof over the fermentation tanks to avoid heating up the parchments and water in the tanks. Those tanks should be 1m-1.5m in height at least with functional drainage gates (see drawing left). For next wet mill area, I can recommend to settle on slope area to use nature of gravity force. The layout below will be one of the suggestions for the new wet-mill. However, it is recommendable to have an engineer from the Fabricator (MCckinon). The installation of canals

with some partitions for washing, 30cm wide, can be the roll of density separation. l In wet process, yeasts and lactic

bacteria produce lactic acids and acetic acids that will be diluted with water and turned into beans consequently beans can possess fruity and floral flavors somehow. However, if the fermentation was long and temperature of the tanks got warmer, some microorganisms that produce an ester compounds will increase subsequently esters

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will attach to beans and fermented flavors will go to beans. Moreover, if the quality of water was contaminated, the butyric acid fermentation that produces butyric acids, unfavorable odors and harsh acidic taste, will take over from other microorganisms’ metabolic activities.

Drying Area Agitations in constant intervals will be recommendable for the uniformity of moisture content in beans. It also can enhance the speed of drying. Moreover, it is recommendable to dry with a thin layer at first until the moisture content 30% subsequently piling up parchments with constant agitations until 9-10% in MC. All duration of drying should be taken 10-14days. The design of drying area – it is recommendable to make an arch-shape to prevent night dews and sudden rains. Moreover, it can enhance the speed of drying owing to the green house-like effect. The arrangement of drying will be double-bed type or triple-bed type or as you want. The principal of the roof can be referred in the following pictures. Small Scale

Large Scale (Volcafe)

Green Separator It can be used before the floatation. The parchments can be proceeded to AGGAR directly for the sake of husk separation. Alternative, a sieving machine can be implemented to separate husk from parchment. Pulper/Re-passer It is recommendable to check the machine quality of separation everyday at the beginning of processing. Please avoid making breakages a lots, otherwise those coffees will have a risk to become sour beans. Vertical Washer I found there were serious breakages consequently producing tremendous defective beans (around 10% was breakages when I checked unsorted coffees). All the time please checks the quality of outcomes after washing. Sticky parchments should be diluted with water and so that it might not stack the machine. The continuous input can achieve minimizing those breakages of parchments. One cause of those breakages is some time-lags between inputs of parchments owing to manual feeding. It can be improved by an installation of canal/bridge from a fermentation tank using gravity and water flow force. This machine can also be used for de-mucilation of pulped coffees. When the amount of parchments became over than the capacity of tanks, this washer will be used for an alternative process, pulped-natural. However, please make sure to separate coffees processed without fermentation from coffees through fermentation. Huller and Screen Huller machine quality is OK. There are miner breakages. Screen can consistently separate along with screens. It is recommendable to link each other with pipe so that a worker dose not have to load de-hulled coffee manually into the hopper of screen. Gravity Separator It should be calibrated again regarding the speed of pouring beans to oscillated table and the volume of airflows. The machine is usually for the other grains rather than coffees. However, through some calibrations it might be useful for the separation. In my trial, the heavy density coffees went to the bottom in several layers, while the light ones was in the top layer. That is, keeping the thickness of the coffees conveyed to the opposite side is the important point. Sorting and Storage I checked the sorted coffees of last crop. There were faded beans still and chipped/nipped beans at small amount. I informed the sorters. Later the sorted beans became clean and acceptable

quality. Storage is consistent. Sorters are consistently picking defective beans even though there are a lot of defectives. There are some miner defective beans containing in the sorted beans however, it can be defined as grade1 coffees. The constant skill improvement can be performed for each sorter. Physical and Sensory Evaluation The sensory evaluation was conducted on a new crop that was finished drying end of December 2016. So the resting duration is around 2 weeks. Aroma 7.5, Flavor 7.75, Acidity 8, Body 7.5, After 7.5, Balance 7.5, Overall 7.75. The flavor note is: green apple, good brightness, greenish though comfortable astringency, passion fruit, grapefruit and sugary at aftertaste. The total score was 83.5. This distinct acidity will be loved by specialty buyers. Recording Since the processing in wet mill will have different fermenting duration, I can recommend having records for each lot. The recorder can write the amount of cherries that were pulped, duration of fermenting time with the starting time and day of delivery to drying area. These records will be the information of traceability and when QC staffs check each lot quality (cupping). Particularly, the time of fermenting and method of fermentation will be critical information for QC. Roasting Exhaustion speed is high meaning it is difficult to operate for the long-time roasting. But its good for short-time roasting that can manifest bright acidity and several specific flavors, while other roasting style will make coffees to be mild acidity and increase sweetness. It is recommendable to install a gas pressure gauge so that an operator can understand numerically the fire intensity. According to Mr. Kyaing Ko, owing to the production of oil attributed to short-time roasting he would like to do mid-/long-time roasting. Also he said wholesale beans would be stored for several months. That is, those oils cannot be accepted for long-term storing because of some odors from aged oil on roasted beans. However, since Genius Coffee is producing as high quality coffees, I can recommend letting customers to order in split intervals constantly so that freshness can be maintained even though it was short-time roasting. The amount should be good enough to consume around 1-2weeks. Organic Farming Workshop on 13th Jan Growth Hormone making – it consists of an apical meristem of banana and bamboo shoot and sugar. Cut a banana shoot into tiny pieces and mix with sugar with the same amount of banana shoot. Put a weight to squeeze cut banana shoot on it. Usually it takes only one day to

extract the hormone. It should be diluted with water, 1:200 ratio. It can be applied on the young leaves to enhance the growth. It can be preserved. Soluble Calcium making – stir egg shells on fire to dry them up and crush into tiny pieces. Put it in container with vinegar subsequently it produces bobbles owing to the chemical reaction between them. It can be used after the chemical reaction. It should be diluted with water, 1:200 ratio. You may spry on the fruits. It can enhance the growth of fruits. It can be preserved. Quick liquid fertilizer – it is the mixture of water, cow manure, beans (mashed), sugar (fruits/coconut water) and humus/composts. The each ratio is: water (200L), cow manure (10kg), beans (2kg), sugar (2kg) and humus/composts (one hand grabbing). If you can not prep sugar you may use fruits on behalf of sugar. Beans should be mashed before put. Usually it takes one day to ferment. It can not be preserved. Germination Bed making – please refer the file of nursery construction Control of Stem Borer There are some questions regarding White Stem Borer (WBS) from farmers when I visited farmers and conducted a workshop. I will give some accounts of its control in general. 1. Good Shade Management – since WBS will be active under hot weather, installation of

shade trees will be effective a control measure, however it should be careful to become dense shade. Thick shade will reduce the production and induce some other diseases.

2. Scrub Old Barks – the laying behavior of WBS can be controlled by smoothing barks of main stem and primary branches. Female of WBS all the time lays eggs in between crevices and cracks on a coffee tree. If there is no rough surface, they will not lay eggs. However, too much scrubbing may cause damages on inner bark. It should be taken into account that using coconut husk to avoid those damages.

3. Chemical Control – lime solution mixed with water (10%) will be effective to control WSB. It should be applied on the stem so that it provides the protection against WSBs in the field as it fills the crevices on the stem thus prevents the beetles from egg deposition.

4. Manual Control – hand-picking manually will be effective according to Indian research center.

5. Others – there are some other solutions ex. Inset trap, pesticide and natural enemies (pests and fungal pathogen). However, there are still under researches.

Some of participants were interested in different parts of farming practices. They will try along with their interest. They were also interested in Pests and Diseases Control. Particularly, it was regarding the stem borer. I shared some agronomical practice to minimize the infestation.

Coffee Shop The Genius Coffee currently has two coffee shops in Yangon. According to Mr. Kyaing Ko, there are a lot of foreigners coming to those coffee shops. At the time I visited, there was a foreigner in each shop. I tasted pour over at the coffee shop in Pehedan Township. That had a natural like flavor (raisin flavor) with medium sweetness and body. Acidity was medium low. According to Mr. Ngwe TUN, the coffee was processed under wet method. If so, this flavor will be defective flavor. However, it can be said acceptable fermented flavor. I conducted small brewing workshop with staffs. In the coffee shop with Lab, I observed the laboratory and had a trial of K-cup and Capsules. Recommendation Coffee Shop Pahedan Township – the quality of pour over is OK. To maintain the quality in coffee shop, it is suitable to have trials with different kinds of method. Ex. changing the amount of coffee for 1 cup of coffee, changing ground sizes, and changing the temperature to brew, etc. These trials can possess baristas to understand fully the concept of coffee qualities. K-cup and Capsule evaluations Yangon Medium1

Flavor notes: Grassy, Creamy, Orange like, Good Balance *Slow Extraction speed. Sometimes its clogged Character Capsule: Good Brightness of Acidity with chocolaty flavor K-cup: chocolate and cherry-like fruitiness and long aftertaste

Ywar Ngan Organic-Medium2

Flavor notes: Fruity (a bit fermented flavor), mild acidity, apple like, smooth mouth-feel, Character Capsule: Caramel, some bitterness, well balanced coffee K-cup: cherry-like flavor, soft mouthfeel, well formed coffee

Mandaley Dark3 Flavor notes: Low acidity however well balanced with bitterness at the aftertaste (there are phenolic flavors) Character Capsule: Well Balanced coffee with Comfortable Bitterness K-cup: sweet potato, mild and soft bitterness with sweet finish

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Pyin Oo Lwin Dark4 Flavor notes: Iconic bitterness, chocolaty Character Capsule: Good Bitterness, Excellent match with milk K-cup: Deep Roasted nuts, bitterness at first then nut sweetness follows well balanced dark roasted coffee

Mogok Organic5

Flavor notes: Passion Fruit, Sugary, , Apple, long aftertaste Character Capsule: Cinnamon, long aftertaste with sweetness and Bright acidity K-cup: lychee and plum, brigh acidity with long sweetness at afterflavor

Nay Pyi Taw6

Flavor notes: Low acidity, Cacao-like, Thick body, Robusta-flavor Capsule: Good Body, Comfortable Body with smooth mouthfeel

To Pyin Oo Lwin Dark, changing roasting level is recommendable. It should be a bit lighter. To Nay Pyi Taw, the ratio of robusta can be changed in optional so that it will be much milder coffee. As alternative, it might be good if the roasting level is darker than now. Some recommendable roasting level and roasting profiles Dark Roast Coffee – Balanced, Sweetness (Dark Carmel), Walnut, Bitter nut, Smokey, nutty, slightly greenish

20sec from the beginning of 2nd crack (12m40s) Medium Coffee – Brown sugar, Nicely Cooked Sweet Potato, Apple, Orange peel, Greenish, thick sweetness, Juicy

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1min from the finish of 1st crack (12m25s) Light Coffee – Green Apple, Sugary, tea, fresh vegetable 20-30sec from the finish of 1st crack would be better Temperatures are from the exhaustion temperature. It is recommendable all the time to refer the exhaustion temperature rather than beans temperature that is not stable. Necessities for cupping Cupping table (2m in width by 1m in sideward by chest/stomach height) Cups (50cups), Spittoon (5pcs), Spoon (10pcs), Sample pan (30pcs), Sample roaster, Sample huller, Grinder (2pcs), Moisture Meter (good one), Electric Kettle (3-4psc), zip lock (a lot) Almost all materials can be collected from Coffee PRO Barista Training will be discussed in other reports. Summery For the sake of improving quality through processing, wet method with dry fermentation will be suitable for this facility. However, Genius Coffee facility will be transferred to other place in this coming harvest season. It is recommendable to check the quality again. Whole procedures in wet-mill should be checked all the time regarding each outcome from machines so that it can be reduced loss and improve quality. Drying can be facilitated through the installation of greenhouses and a drying method that divides into 3 stages along with drying speed. In dry mill, it is also recommendable to check all the time the outcome. Moreover, the calibration of gravity separator should be done before usage. Making records can be accomplished the transparency of quality. The Capsules’/K-cup’s quality are varying in rich. There are some necessaries to have minor changes in Pyin Oo Lwin and Nay Pyi Taw. However, the medium roast will have great performances to customers. My recommended roasting profiles will possess some more good characteristics on current coffees. Please try. Finally, I will describe the characteristics of Mynmar Coffee as followings

Orange (or sometimes grapefruit peel-like) acidity, green apple/apple and pear flavor (Ywar Ngan), Mango and Lychee-like flavor (Mogok), Cinnamon and chocolaty (Ywar Ngan), smooth body, sugary and brown sugar, mid-long aftertaste

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