What kind of raw bean treatment is the "wet planing" in Sumatra? Wet planing coffee beans drink correctly

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In the world of coffee green bean processing, some words are already familiar, such as "sun","washing"... regardless of whether there is a chance to visit the producing area, understanding the processing method of coffee green beans can better guide our consumer operations, such as roasting, brewing, and sensing the taste of the region in the taste.

Sumatra's "wet planing" treatment, like "honey treatment," often leads to confusion among novice coffee lovers, and unlike sun and water washing, it is impossible to understand how this treatment is done in the literal sense.

● What is "wet planing coffee beans"

"Wet hulling" in English,"Hull"[h l] means shell, peel, full name for "wet hulling".

It is a treatment known in Sumatra, but also seen in Sulawesi and Papua New Guinea, inherited and modified from Dutch colonial times.

● Two characteristics of wet planing method are:

1. Large fermenters to remove slime are rarely used;

2. dehulling is carried out under the condition that the moisture content is 30 - 50 percent.

The latter is the reason why this method of treatment is named.

● Wet planing coffee beans processing process

1. After harvesting the ripe coffee fruit, peel off the exocarp and pulp to become what we are familiar with as "parchment coffee"(after peeling off the pulp, there is still a thin layer of skin on the surface of the coffee bean, which is the endocarp. At this time, the state of the endocarp is also called "parchment coffee").

2. After fermentation (from half a day to 36 hours), the parchment coffee is simply dried, and when the moisture content is 30%-50%, it is sent to the treatment plant for shelling and drying the final raw beans.

Wet planing takes a relatively short time to dry compared to other treatments, and after a long period of mucus soaking and wet conditions, the green beans appear soft, white and swollen, so we see mantenin green beans, which have a distinct turquoise, dark green or grayish green color.

● Wet planing method coffee beans fly in the ointment

Wet planing method because the final drying process planed off the "parchment", and let the beans directly contact the air, resulting in mold beans and other defective beans are much higher than washing and solarization method, of course, this also caused a lot of trouble for the selection of beans before baking.

In addition, when the parchment layer on the raw beans is processed at the rear end, it is easy to be crushed or squeezed after friction stirring, especially at both ends, forming small gaps to form horseshoes or sheep's feet.

·Each has its own preference

In the world of fine coffee, many people prefer Mantenin's sense of stability, others like the pungent spice it brings, and perhaps others describe it as an herb-like mysterious aroma. Driven by the market for "cleanliness"(CLEAN), Sumatra coffee has become an "addiction", pursuing the strong aura of its overbearing president.

In the product line of our baking factory, there is also no lack of Italian blending of Mantenin base. The wet planing Mantenin in the early stage of the second explosion has charming creamy aroma. In other fragrant blending beans, it appears more gentle and restrained. Perhaps this is where coffee has charm: from raw beans to cups, the middle layers of links, each link gives coffee different expression, the most delicious taste in the world, Mo Fei and this.

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