What is Sumatran wet planing? why Sumatran coffee is mostly wet planed.

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Sumatran coffee is fascinating for its charming Chinese fir herbal flavor and unique spice flavor, and this coffee is unique on the coffee map. Do you know where they really grow? Sumatra Island is located on the equatorial line, and most of the island is covered by tropical rain forest. The annual humidity is 70% Mur90%, and the annual rainfall is 2000 mm. Even though the volcanic ash soil can make coffee trees grow vigorously, but this humid climate, it is easy to make coffee fruit moldy and rotten.

Due to the high humidity throughout the year, according to the normal washing method, the drying time will be twice as long as the normal treatment method, and if the coffee beans are not dried in time in a short period of time, it is easy to overfermentation or mildew, and each change affects the flavor of the coffee, so how to deal with the coffee fruit and preserve the coffee beans has become the biggest problem for coffee production in Sumatra.

Sumatran wet-planed coffee is a tradition of Indonesian Sumatran coffee. According to the president of the Indonesian Fine Coffee Association (SCAI), Semi-washed Wet hulled, the specific operation steps of the bean uncle are as follows:

The first step of Sumatran wet planing: 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.

Sumatra wet planing step 2: peeling and fermentation

After the Sumatran wet planing harvest season, coffee farmers send the coffee cherries collected in the morning to the peeling workshop for processing, that is, they take off the peel and pulp of coffee cherries and turn them into wet parchment coffee.

Coffee farmers ferment parchment coffee, usually for 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: shelling and drying

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.

Step 4: 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.