Brief introduction to semi-washing method of Sumatran Coffee Why Sumatran Coffee is semi-washed

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Introduction to the wet planing method of Sumatra coffee in Qianjie

The traditional treatment of coffee is mainly sun drying and water washing, and then with the progress of technology and the continuous exploration and experiment of coffee, honey treatment is produced, as well as more complex anaerobic fermentation, wine fermentation and so on. but this has nothing to do with Indonesia. Indonesia has its unique way of dealing with it-wet planing.

Because of the abundant rainfall in the tropical rain forest and the lack of sunshine in the coffee processing method, Indonesia has tenaciously developed the world's unique wet planing treatment, which also makes Indonesian coffee more flavor.

Wet shaving (Wet Hulling), also known as Giling Basah in Lombardy, is a unique treatment that produces blue-green coffee beans that look like a jewel, creating Indonesian coffee that retains only woody aroma but no smell of grass.

Farmers harvest all-red coffee cherries in the morning. After collecting them, they peel and pulp coffee cherries in the afternoon and retain parchment and mucous membranes. Then put the shelled coffee beans into the water (the container is usually a vat or sink) to remove the defective beans floating on the surface of the water. Sumatra has a superior natural environment, and most farmers use mountain spring water.)

Remove the dense beans from the bottom of the water and wash them slightly, put them in a bucket or in a plastic bag, and do a little dry body fermentation, that is, let the pectose on the surface of the coffee beans ferment to enhance the flavor. The more sour it is, the longer it takes to ferment. If you need to let the pectin sugar fully ferment to increase the flavor, it generally takes 12-36 hours to ferment, depending on the specific situation.

Coffee beans with parchment are dried in the sun for 2-3 days until the water content reaches 20-24%. Remove the parchment with a shell planer, speed up the drying process, and continue to dry until the water content reaches 12%. 13%, finish the work.

The wet planing method greatly shortens the fermentation period of coffee beans, greatly reduces the sour taste, and makes the caramel and fruit flavor obvious, which is the classic "regional flavor" of Manning coffee.

However, this method is not authentic without Sumatra. The climate of Sumatra determines that this method of wet ploughing is the best choice.

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