What are Indonesian wet-bubble coffee beans? What are the flavor characteristics of coffee wet planing?

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Coffee is widely grown in different countries, different growing environments and so on, which will affect the taste of coffee.

Asia has a large area of land and has many different kinds of beans in coffee-growing areas. The most famous include Indonesia, which is famous for its smoky caffeine, herbs and spices, and coffee beans such as Vietnam, which have a distinct fruit flavor and high alcohol thickness. Vietnam mainly produces robusta coffee beans, which are mainly bitter and slightly less fragrant.

Of course, there are many lesser-known producing areas that have great potential for growing good coffee. Coffee from Papua New Guinea, juicy sour as red bayberry, obvious sweetness and unique spice flavor. The Philippines, Thailand, Fiji, Bali and so on, these places are coffee producing areas and have a unique flavor.

Coffee from several big islands in Indonesia is very famous, including Sumatra, Java, Sulawesi, Bali and so on.

Sumatra's famous coffee bean ─ Manning is the most familiar. In addition to climate and geographical location, the special post-processing method ─ wet planing (Wet-Hulling) is also one of the important factors why Mantenin can have different flavor. The wet planing method simply means that when the raw beans are half-dried and the moisture content is still as high as 30% Murray 50%, the seed shells are removed, and then continue to be dried, so as to solve the dilemma of excessive drying time, which can be completed in only four days.

Wet planing (Wet-Hulled) is a traditional treatment in Indonesia. After the coffee fruit is peeled (Pulped), it will be washed with clean water to remove impurities and fermented in a sealed environment for 12-24 hours. The shell beans (Parchment) will be shelled directly when the moisture content is high, and then the raw coffee beans will be dried directly until the moisture content has stabilized. Although the wet planing method has risks, the wet planing method with good treatment can improve the alcohol thickness and cleanliness at the same time, which is different from the herbal flavor of Indonesian beans. They also have another secret, that is, their Dry Mill (dry processing plant). Most of the traditional Aceh coffee is exported from Medan, so their Dry Mill is located in Medan, and after the coffee is processed in Aceh, it often needs to be sent to Medan's warehouse for final treatment and packaging, but Medan's climate has been hot and humid for a long time, which is the natural enemy for coffee. The quality and longevity of coffee will be greatly reduced!

However, the high proportion of defective beans in Mantenin is a common problem, with a very high proportion of worms and some acids. In our experience, even raw beans marked with grade G1 still have a lot of defective beans. Only some batches above the golden Manning grade or specially selected by hand can meet the standard of fine coffee.

High-quality Mantenin should have a "herbal, licorice" aroma, a little sour but not too strong. In particularly high-quality producing areas, it can even be accompanied by the sweet taste of caramel, and its biggest feature is the high thickness of alcohol. How to control and retain good BODY in baking without irritating acid and bitterness is the part that the baker must control. Common shortcomings of Mantenin flavor, such as: improper handling of the soil flavor, defective beans caused by the complex unclean taste, or improper baking bitterness and sour.

Qianjie coffee [Tiger Manning] is very clean in flavor and taste, with good caramel sweetness and cocoa flavor.

Qianjie cooking parameters are suggested:

KONO/88 ℃ / 1 14 / time one minute and fifty seconds.