The story of the flavor characteristics of Indonesian wet planing coffee beans

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Do those beans in Indonesia use wet planing? What flavor does wet planing highlight? What is wet planing?

Indonesian 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. Indonesian wet planing method

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 Indonesian 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.

Indonesian wet planing (Wet-Hulling) is the traditional treatment of Indonesian Sumatran coffee, that is, when the raw beans are half-dried and the moisture content is as high as 30% and 50%, the seed shells are removed first, and then continue to be dried in order to solve the dilemma of drying for too long. As 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, even with aromas of herbs or grass and wood. this is the 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. Paradoxically, however, these factors have become the key factors in creating Manning's special aroma.