What are the varieties of semi-washed coffee beans | characteristics of semi-washed Sumatran coffee

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The world of semi-washed treatments is subdivided into several similar treatments, namely Pulped Natural (Brazil) and Honey Process (Costa Rica), and Giling Basah (Indonesia).

Semi-washing is a compound coffee treatment that combines washing beans with sun drying, and the flavor and taste are in between.

Semi-washed, this treatment method eliminates the soaking and fermentation link of the washing treatment method, directly shelling and drying, saving water, time and cost. The coffee beans treated by semi-washing method have weak acid quality and high body. At this point, do you think I'm talking about mantinen? Yes, the semi-washing process is known locally in Sumatra as "Giling Basah," which translates as "wet planing,""wet stripping,""wet shelling," and so on. Indonesia is the only country that still uses this method in large numbers.

Semi washing is a combination of solarization and washing. The idea is to use less water than washing to produce coffee that tastes cleaner and thicker than washing. This process is popular in Indonesia, Mantaning and other places. Brazil has also started to use semi-washing in recent years.

Since 1699, nearly 100 genetic varieties of Arabica coffee have been created. There are four main types of coffee in Indonesia: Arabica, Robusta, Liberica and Ekselsa.

There are more than 20 varieties circulating in Indonesia market. The common varieties are Kadura, Katim, Timor, Tepica, S288, S795, Sidikalong, etc.

Semi-washing characteristics

Step 1: Screening

As with other treatments, coffee cherries need to be sifted first. The plucked cherries are placed in a pool. The ripe cherries settle to the bottom of the pool, while the unripe cherries float to the surface. Coffee farmers need to sift out the unripe cherries first.

Step 2: Remove peel and pulp

As with the washing method, a special machine removes the peel and pulp, leaving only the coffee beans covered with the endocarp, but a small layer of gum remains on top.

Step 3: Remove pectin

The pectin is removed by a pectin scraper (Demucilager), which uses only a small amount of water compared to washing.

Step 4: Drying

Take out the smooth-surfaced coffee beans and dry them outdoors until the moisture content drops to 12%.

flavor characteristics

Semi-washed coffee has the thick flavor and sweet feeling of sun-dried beans, but also has the clean, soft but not dull of washed beans.

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