What is the treatment of Sumatran coffee? -- traditional wet planing, sun treatment, honey fruit

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What is the treatment of Sumatran coffee?

[traditional wet planing]

Every year, March-May and September-December are Sumatra's harvest season for Manning, and now most coffee farmers only harvest all-red coffee cherries. After collecting the coffee cherries in the morning, in the afternoon, the coffee cherries will be peeled and pulped into wet beans with shells, which is what we call parchment coffee, and then put the shells into the sink to remove the floating defective beans.

Sumatra has a superior natural environment, and most of the water used will be mountain spring water. The next step is to take out the dense beans and put them into a barrel for dry body fermentation, so that the pectose can be fully fermented to increase the flavor, usually between 12 and 36 hours, depending on the specific situation. After two days of exposure, when the moisture is dried to 35-40%, the coffee beans are collected into woven bags, usually 40 kg and 80 kg each, and sent to the coffee processing plant for shelling. The shelling process is to grind off the bean shell with a shell planer and then bask it in the sun until the moisture content reaches about 12% Murray 15%.

Wet planing will also occur because the peel is removed in the production process, and the beans come into direct contact with the air, so defective beans such as mildew beans are much higher than water washing and sun drying.

[sun treatment]

1. Select beans: put freshly harvested coffee beans in the sink, ripe beans will sink, while unripe and overripe beans will float up and can be removed.

2. Drying: put the selected ripeness on the square for 5-6 days until it is fully dry. At this time, the surface of the raw bean turned dark brown and the moisture content was 13%.

3, shelling: after drying, the unbeautiful skin becomes fragile and falls off easily, which can be removed mechanically. Farms run by enterprises are all shelled by themselves, while small farms are handed over to the processing center for processing.

4. Selection and classification: manual or mechanical identification of defective beans, removal of defective beans, followed by the classification process, coffee beans are divided into several quality grades according to the established standards, and good coffee enters the selected coffee market.

5. Polishing: shelling can only remove the unattractive layer of beans. At this time, the silver film is still preserved in the outer layer of the seed, and the film must be mechanically ground.

Sumatra Lindong producing area, 1000-1500 meters above sea level, by the coffee raw bean manufacturer Wahana Company to purchase coffee fruits planted by small farmers and hand-harvested, sun-treated Mantenin, very rich melon and fruit aroma. Indonesia Sun Manning exudes an unprecedented gentle temperament, people's comments are that there are obvious fruit acidity, grass aroma, refreshing and slightly sweet taste.

[honey fruit treatment]

Mantenin, who is treated with honey fruit, after being purchased from coffee farmers with qualified quality, first reduces the moisture in the coffee fruit by greenhouse drying, and then dries it with a very precise constant temperature machine for ten days. after the juice gum and rich flavor in the pulp are fully fermented to the shell bean, the coffee fruit is turned into a unique dried fruit like candied fruit, and then stored.

The coffee honey fruit will be stored until the order is received before the peel and pectin are removed to avoid the influence of flavor receiving time and Mena reaction, so that the honey fruit can absorb the acid, sugar and flavor contained in the pulp for a longer time. This unique treatment completely changes the flavor of Indonesian beans and adds a very special aroma. If it is not realized to tell you that this is a manning coffee, you will mistake it for an African bean. But it retains the mellow and smooth taste of Mantenin.