The whole process of coffee bean wet planing method _ Sumatra Mantenin coffee bean wet planing method

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Wet planing coffee beans are a tradition of Indonesian coffee in Sumatra. According to the president of the Indonesian Fine Coffee Association (SCAI), Semi-washed Wet hulled, the specific steps are as follows:

The first step of ●: harvest

The harvest season for Sumatran coffee is from March to May and from September to December every year, and each farmer collects fresh coffee fruit. With the promotion of boutique coffee and the implementation of the all-red cherry program, more and more coffee farmers only harvest all-red coffee cherries.

The second step of ●: peeling and fermentation

After noon every day during the harvest season, coffee farmers send the coffee cherries collected in the morning to the peeling workshop for processing, that is, the peel and pulp of coffee cherries are removed to become wet parchment coffee.

Sumatra has a superior natural environment, and most of the water used here is mountain spring water.

Coffee farmers ferment parchment coffee, usually between 12 and 36 hours, depending on the situation. After fermentation, parchment coffee is dried. During the harvest season, every household has sacks to dry parchment coffee, which is their source of income.

The peel and pulp that are removed are fermented into fertilizer, and plantations that use such ecological fertilizers can receive additional points when applying for organic coffee plantations.

Step 3 of ●: shelling and drying

When the moisture of parchment coffee is dried to 35-40%, coffee farmers collect them in woven bags, or 40kg or 80kg each, and send them to the coffee processing plant for shelling.

The variety of certified coffee in Sumatra has increased in recent years, and usually these processing plants will have certified coffee: organic, Fair Trade, UTZ and other coffee will be processed separately, and after shelling, Greenbean will be put in a separate bag to avoid confusion of different coffee.

These coffee beans are usually high in moisture and need to continue to dry to about 15% moisture.

Step 4 of ●: machine selection and hand selection

When coffee beans are dried to 15% 14% moisture, coffee beans are selected by machine, removed impurities and classified according to particle size. This step is usually sorted by machine, so it is called machine selection.

In order to improve the quality, the machine-selected coffee will be sent to the hand-selected warehouse for sorting, and the workers will pick out the two types of coffee with sharp vision and dexterous hands.

Some countries with high labor prices can not use a large number of manpower to select coffee, in order to ensure quality, they can only buy expensive machines and high-quality color selection equipment instead of manual quality control and quality control.

Wet planing coffee beans form 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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