What effect does the wet planing of Indonesian coffee beans have on Manning? Why did Manning use wet planing?

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The four most common processing methods of Brazilian coffee

Wet planing (Wet-Hulling), that is, when the raw beans are half-dried and the moisture content is as high as 30% Murray 50%, the seed shells are removed first, and then continue to be dried in order to solve the dilemma of drying for too long. In this way, because the drying time is shortened to two to four days, the fermentation period of coffee beans is shortened, and the acidity decreases a lot, but the relative thickness increases, with obvious aromas of caramel and fruit, and even with aromas of herbs or herbs and wood. this is a unique regional fragrance of Sumatra.

However, the effect of early removal of the seed shell is that the raw beans are half dry without the last two layers of protection (note: coffee beans' four layers of protection: pericarp, pectin, seed shell, silver skin), which is like taking off your clothes and basking in the sun. Although the wet planing method solves the problem of drying time, the relative probability of raw beans contaminated by molds, fungi and yeasts is also greatly increased. But paradoxically, these factors have become the key factors in creating Manning's special aroma.

Another feature of the wet planing method is the increase in the probability of the so-called "sheep's hoof beans". Because the raw beans are planted with a shell planer in the semi-soft stage when they are still very wet, the fragile soft wet raw beans are very easily cracked, broken or scratched by mechanical force, resulting in the so-called sheep's foot beans and scratched beans, resulting in the deterioration of the selling phase of raw beans.

[wet plane Wet-Hulling]

Wet planing (Giling Basah) is a unique treatment method of water washing system in Indonesia.

Peel and pulp of ▶

▶ is dried with pectin until the moisture content is about 40, and the parchment is removed directly by machine.

[compare Comparison of Processing Method with different processing methods]

The influence of ▼ on Environment

Effect of ▼ on Flavor

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