What are the treatments for Indonesian coffee beans? coffee beans from Indonesia have West Java in addition to Mantenin.

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Coffee treatment refers to the process of turning coffee fruit into raw coffee beans (seeds).

Generally speaking, there are three ways to deal with it, which are:

Solarization method

Washing method

The treatment methods between sun exposure and water washing include semi-washing (wet planing), Brazilian peeling and tanning, and honey treatment.

Solarization method: selection of beans → drying → shelling → screening and classification.

Washing method: selecting → to remove pulp → fermenting → washing → drying → shelling → selection and classification.

"wet planing method"

Wet planing is very common in Indonesian coffee beans, which is different from the general washing and tanning methods.

The endocarp of washed, honey-treated or sun-dried beans is retained until the final bean body is dehydrated and hardened, and the moisture content is reduced to 12%, or sealed and stored in storage for 1-3 months before grinding off.

However, the wet planing method takes off the endocarp when the bean body is wet and soft, and the moisture content is as high as 30-35%, so that the surface of the raw bean is directly exposed, and then continue to dry. This is because Sumatra has a humid climate and a method developed according to local conditions to speed up drying. The drying time is shortened, the fermentation period of coffee beans is shortened, the sour taste is greatly reduced, the alcohol thickness is increased, and the caramel and fruit aromas are obvious, with slightly woody and herbal flavors, which is Mantenin's unique "regional flavor".

For example, this tiger Manning

Tiger Mantenin grows on a hillside of about 1500 meters. The humid tropical rain forest climate brings rich rainfall, and volcanic soil brings nutrients, but because of the constant humidity, [wet planing] is used to shorten the drying time, using 88 degrees 89 degrees water, granulated sugar size, Kono filter cup cooking, water powder ratio 1:14, steaming for 30 seconds, and then one stage brewing, obvious dark chocolate and cream taste, high cleanliness.

"peeling and tanning."

The quality of the sun-drying method is difficult to control, while the water-washing method consumes a lot of water, with an average of 10-20 tons of water per ton of coffee fruit to produce about 200 kilograms of coffee beans, which countries with poor water resources cannot afford. In the 1990s, taking advantage of the unique dry climate, Brazil invented the peeling and tanning method (pulped natural).

After many improvements, according to the version of Dr. Dr. Ernesto Illy, the process of peeling and sunbathing is as follows: the defective floating fruit of coffee fruit is removed through the sink, then the peel, pulp and part of the colloid layer are removed, and then washed for an hour. Because the immersion fermentation time is very short, the pectin is not easy to wash off, and there is still pectin left on the bean shell. At this time, the shell beans are spread in the exposure field to dry. It is best to use an African viaduct with good permeability.

For example, the way this [Edini Manor in West Java] is treated with sun honey. Manual picking is used to ensure the stability of the fruit. After picking, the exocarp is removed and the flesh is preserved for sun treatment, also known as peel solarization. After about a month of sun drying, wash and other treatment, then let the beans stored for about half a month before packaging. The sole purpose of this process is to create a more complex and fuller flavor.

"honey treatment"

After Brazil's peeling and tanning method was spread to Central American countries such as Costa Rica and El Salvador, it was modified to be called honey treatment.

Honey treatment process: the process of making raw beans by sun-drying with mucous membrane. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. In the traditional washing method, it will be washed away with clean water, but because of the water resources limitations of some high-altitude areas, this method of drying directly with pectin has been born.

Honey-treated coffee has higher sweetness, higher sugar content and higher alcohol thickness than washed coffee. (only if the same baking degree is compared)

According to the thickness of pectin planing, the length of sunshine time (or drying thickness), and the frequency of turning when drying, honey treatment can be divided into black honey, red honey, orange honey, yellow honey and white honey.

According to the thickness of the pectin:

Black honey: protect 80% pectin, some manor black honey treatment almost does not remove pectin, so the drying time is the longest, need to last more than 14 days, in order to avoid drying too fast, cover will be used to block too strong sunlight, in order to make sugar conversion more fully.

Red honey: remove 25% pectin (the specific methods of each manor vary), the sun lasts for about 12 days, and shading sheds may also be used in the process.

Yellow honey: remove 40% pectin and receive maximum light drying for about 8 days.

Some producing areas and estates are distinguished according to the drying thickness and the number of turns, such as yellow honey and white honey, both retain 20-30% pectin:

Yellow honey: thick layer drying, less turning times, long drying time

White honey: thin layer drying, more turning times, short drying time.

For example, this one comes from Shumawa Manor, the manor owner Francisco Men retains most of the original forests in the park, maintains the ecological balance of the manor, presents rich fruit flavor and high sweetness, boils [Costa Rican black honey] with V60, 15g beans, water powder ratio at 1:15, grind sugar size, rinse to 225g, steam in 37g water for 30 seconds, the first stage, flush 120g with middle water, flush out the flowers and berries in the middle of the front section, and the second stage. Rinse out a strong sense of black tea with a large current. When tasting, tomato acid is obvious, soft berry acid, bright and meticulous citrus acid and low raisins are retained, and the nutty finish is sweet.

With the pursuit of more extreme coffee flavor in the coffee market, many experienced and capable practitioners begin to make higher quality coffee beans and show the possibility of coffee flavor by manipulating the details of the honey processing process.

For example, the timing of picking red coffee fruit is determined by instruments such as sugar meter. Coffee with the same maturity will taste cleaner, while sweeter red fruits will increase the sweetness of the coffee, and more mature fruits will increase the fermented aroma.

Honey treatment not only retains the cleanliness of water washing, although it is not as bright as water washing, but increases sweetness and caramel taste.

Finally, let's summarize the characteristics of various ways of handling raw beans:

Acidity: washing > semi-washing > honey treatment > wet planing > solarization.

Sweetness: sun > honey treatment > wet planing > semi-washing > washing.

Production risk: wet planing / solarization > washing / honey treatment > semi-washing

Equipment cost: washing / semi-washing > honey treatment / wet planing > solarization

The amount of water used: water washing > semi-washing > honey treatment / wet planing method

Indonesian coffee bean brand recommendation

The West Java honey treatment of Indonesian coffee beans roasted in Qianjie coffee is fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only about 118 yuan. According to the calculation of 15 grams of powder per cup of coffee, 15 cups of coffee can be made in a bag, which costs only about 7 yuan per cup, which is recommended by conscience compared to the price sold in cafes for dozens of yuan a cup.

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