Why is the processing of Manning Coffee unique but difficult to evolve the way it is handled?

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Treatment of Manning Coffee

In addition to the "Jamaican Blue Mountain Coffee", the "Mantenin" coffee produced on the Indonesian island of Sumatra is also very popular with Taiwan consumers. According to the investigation, "Mantenin" is actually the name of a local race in Sumatra. Coffee has been grown in Sumatra, Indonesia since the 18th century, but it has not been noticed by the outside world. In the 1950s, Japanese soldiers stationed there accidentally drank coffee from the local "Sumatra" and asked coffee vendors about the name of the coffee. The vendors mistakenly thought that the Japanese soldiers asked "what nationality are you?" so they answered "Manning."

This allusion gives "Sumatra" coffee the name "Manning". The Japanese trading company was the first big customer to operate "manning" coffee. Japanese businessmen not only bought the "manning" coffee produced on the island of Sumatra, but also refined the Sumatran coffee. "Sumatra Manning", cultivated by Japan's delicate production management process, has a new name--

The Sumatran wet stripping method makes the treatment of Manning coffee unique but difficult to evolve

The treatment of Manning coffee is Sumatran semi-washing, that is, wet peeling, because the processing of Mantenin coffee often produces many different flavors, such as wood, soil, mildew, spice, etc., these flavors may not be very pleasing to most people, but knowing this, why does Sumatra still use this treatment?

First of all, because of the climate of Sumatra and the high humidity here, it is necessary to adopt the method of short drying time. In fact, the bigger reason is that most of the raw beans in this producing area are purchased from different small farmers. That is to say, the small farmers in the middle turn coffee cherries into shelled raw beans and sell them to buyers on the first floor. The purchasers will then resell these raw beans to distributors, who will turn them into dried raw coffee beans and then sell them to traders. Why does such a trading process lead to the birth of wet stripping? Mainly because the small farmers want to cash out soon.

At present, there is no independent processing plant in Sumatra to buy coffee cherries directly, so small farmers have no choice but to use their own buckets as traditional washing fermentation tanks, and then immediately throw the coffee beans into the fruit shell machine (but because the raw beans are still soft, they will be squeezed by the machine, so they will show a sheepfoot shape). Remove the pulp and shell of the beans, and the moisture is about 30anth40%, or higher. This is very different from traditional washing or tanning, because it is usually not treated until the moisture level is only about 13%. If you wait for the real drying before giving it to the acquirer, the time to realize cash will be lengthened (because the sun usually takes 27 Murray 30 days). Therefore, it is only after going to the traders that the sun or machine drying is carried out to reduce the moisture of raw beans to 13%. After that, the beans are screened and hand-selected, and the beans are sold in different grades according to the defect rate and the size of the beans, and the beans are kept clean for 90 days. so that the beans can have a good "rest and recuperation", so that the moisture of the beans can be consistent (this is called the activity balance of water).