The Story of Indonesian Gold Manning and Wet planing. How to drink coffee beans made by wet planing?

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In the boutique coffee industry, Manning coffee is praised for its spicy taste and wild flavor. Soil, water and variety are the main reasons for its special flavor.

Due to the very humid climate, coffee often takes about 40% more time to dry than in other areas, so local coffee farmers invented the wet planing method according to local conditions, which greatly affected the flavor of coffee beans.

After harvesting the coffee fruit, coffee farmers use their own peeling tools to peel off the fresh fruit, place the wet coffee fruit overnight without adding water, wash and remove pectin, and become a shell bean. After a short period of drying, in the case of high water content of the shell bean (30% ran 50%), use Indonesia's unique shelling machine to remove the inner fruit shell to get the raw coffee bean.

The obtained raw beans are then dried to 12-13% of the water content needed for the export of general raw beans. Without the protection of endocarp shell, the drying of raw beans is easier.

Coffee treated with wet planing can result in lower acidity and higher mellowness; in contrast, sweetness and aroma will be lost.

● Wet planing Coffee beans-Golden Manning

We like to drink coffee, and we have heard of Manning for a long time, especially the well-known Golden Man. when it comes to Golden Man, we immediately think of Sumatra, because those who love Manning know that Sumatra has the best aroma.

Herbal medicine, strong sweet, solid and mellow taste. This is the aroma peculiar to Huang Kingman. However, I found that a lot of people like Manning, but most people don't know about Huang Kingman and how to deal with it.

First of all, let's take a look at Sumatra. Sumatra, formerly known as "Golden Island" and "Jinzhou", is famous for its rich gold deposits.

The topography of Sumatra is long and narrow. The topography of Sumatra is mainly from northwest to southeast of the island's Bali Mountains Barisan Mountains and the eastern lowlands. The mountains stretch, with more than 90 volcanoes and many volcanic lakes, volcanoes provide fertile soil suitable for coffee growth. For the tropical rain forest climate, high temperature and rainy all the year round.

It is definitely a precious place to grow coffee! )

Coffee from gayo in northern Sumatra, toba in central Sumatra and SP bolon in central Sumatra has its own characteristics. Personally, I like the beans in the gayo producing area best.

Second, many people will mistakenly think that Golden Manning refers to golden Manning beans, but it is not. Huang Jinman actually refers to large-size coffee beans, that is, coffee beans with more than 19 eyes.

As for why the old beans of the wet planing coffee beans are golden, it is because the local coffee transit station is in Medan, and the climate is very humid, about 80% of the tide. The golden color is due to the return to moisture of coffee that has been stored for more than 6 months.

According to the traditional selection of raw beans in Indonesia, this has to be screened at least twice, and now most of them are screened three times.

Those with physical defects of no more than 11g are called G1. .

If there is a 12-25g defect, it is G2.

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 springs.

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%. The coffee beans are then sent for machine selection to remove a variety of impurities and then sorted by particle size.

The coffee after machine selection will be sent to the hand-selected warehouse for hand-selection, and the workers will pick out the defective beans one by one. It will be packed in gunny bags only after two or three hand selections.

●, of course, accidents can happen.

In the process of shell planing, the temperature of wet planing coffee beans will rise to 60 degrees and completely destroy the parchment, which is likely to trigger the sprouting of beans.

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.

This is the unique way of handling Sumatran Mantenin flavor.

In addition, the peel and pulp that have been removed can also be fermented into fertilizer, which can be added when applying for an organic coffee plantation if the plantation uses such ecological fertilizer.

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