Introduction to the wet planing method of Indonesian coffee beans

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When it comes to "Indonesia", you will immediately think of Mantenin, the "tough guy" of the coffee circle, which is characterized by low acidity, high mellow thickness, slightly herbal flavor and woody flavor.

Soil and water environment is an important reason that affects it, but what is more important is Indonesia's unique traditional coffee treatment method: wet planing.

Wet planing method

Indonesian Giling Basah,Giling translates as "smooth, worn off", and Basah translates as "wet", which translates as "wet body planing shell treatment", which is what we call "wet planing".

For sun and water washing in other areas, the dehydration process of coffee takes about two weeks, and only the peel and pectin are removed; but the humidity in Indonesia is more than 50% all year round. In some areas, there are often typhoons and annual rainfall of more than 2000 mm.

Coffee farmers adapt measures to local conditions and create a unique wet planing method in a humid climate: removing parchment and silver in advance, shortening the drying process to 3-4 days, speeding up the drying process and effectively reducing the impact of climate on coffee.

Step 1: filter

As with other treatments, the first step is to screen the picked coffee cherries into the pool, the ripe fruit will precipitate to the bottom of the pool, while the unripe fruit will float on the surface, and coffee farmers need to screen out the immature fruit first.

Step 2: peel

Ripe red fruit is now peeled in a peeling machine, while the wet planing method uses a smaller peeling machine to put shelled beans into large buckets or sinks filled with water to remove defective shelled beans floating on the liquid surface.

Step 3: dry body fermentation

Take out the dense shell beans that have sunk to the bottom of the water and put them in a bucket or plastic bag overnight for dry body fermentation. the longer the fermentation time is, the stronger the sour taste is, and the time is usually several hours, which varies from person to person. this also helps to decompose the pectin components in the gelatinous pulp, making it easier to remove the pulp in the following washing steps.

Step 4: wet planing and tanning

When the beans are exposed to the sun for one or two days, the moisture content of the bean body is up to 30% 50%, and the bean body is still semi-hard and semi-soft. Wipe off the seed shell with a shell planer and then dry it, which is what we call a "wet plane". Then the drying was carried out for about two days, and the moisture content reached 12% Mel 13%.

Flavor characteristics

Because in the process of treatment, the parchment and silver skin are removed, and the beans are exposed to the outside world, and the bean color of the wet planing method is turquoise.

The faster fermentation process also makes the wet-planed coffee with lower acidity and higher alcohol thickness. this kind of coffee also has a faint earthy aroma, and some people describe it as the aroma of herbs.