The advantage of Indonesian wet planing is that Mantenin coffee beans can be produced stably by wet planing.

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The wet planing method is a Sumatran treatment method. The common method of washing and sunbathing is to wait until the coffee beans are dehydrated and hardened and the moisture content is 12: 13%. Because of the humid climate in Sumatra, local farmers have invented the wet planing method. The wet planing method is that when the coffee beans are not dehydrated and the moisture content is as high as 3050%, the coffee shell is first shaved off and then continue to dry, which can greatly shorten the drying time.

At present, there is no independent processing plant in Sumatra to buy coffee cherries directly, so small farmers have no choice but to use their own buckets as traditional washing fermentation tanks, and then immediately throw the coffee beans into the fruit shell machine (but because the raw beans are still soft, it will be squeezed by the machine, so it will show a sheepfoot shape), remove the pulp and shell of the beans, and the moisture is about 3040%, or higher. This is very different from traditional washing or tanning, because it is usually not treated until the moisture level is only about 13%. If you wait for the real drying before giving it to the acquirer, the time to cash will be lengthened (because the sun usually takes 27 to 30 days). Therefore, it is only after going to the traders that the sun or machine drying is carried out to reduce the moisture of raw beans to 13%. After that, the beans are screened and hand-selected, and the beans are sold in different grades according to the defect rate and the size of the beans, and the beans are kept clean for 90 days. so that the beans can have a good "rest and recuperation", so that the moisture of the beans can be consistent (this is called the activity balance of water).

The whole process is handled by different people at different stages, and the condition and quality are very difficult to control. In addition, the washing and fermentation of small farmers, in fact, there is no real fermentation, but only to wash and buoyancy to remove too bad beans, and does not have the role of traditional washing fermentation tank, so the flavor is more impetuous, the strain is difficult to control, and the taste is not so clean. In terms of sun exposure, unlike the traditional sun-drying method, the pulp is used as the basis for fermentation, which can produce fruity coffee beans. Therefore, the Sumatra wet planing method, in the global competition of high-quality beans, the flavor can only be "special" to compete, the long-term development is not very optimistic.

The coffee treated by wet planing has formed the unique flavor of Sumatran coffee, although some new processing methods have been tried, but I personally prefer Sumatra to continue to use wet planing, so that the product can be more fully stable.

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