What characteristics does the wet planing method give to Manning? Sumatra wet planing method has a unique herbal flavor.

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Introduction to Qianjie-Indonesian wet planing method

Generally speaking, coffee-producing countries have a distinct dry season and rainy season. For coffee, which depends on heaven for food, rainy days determine the time when coffee will blossom and bear fruit. However, if, like Indonesia, there is a rainy season all the year round and blossoms and bears fruit all the year round, then not only the coffee trees are helpless, but the farmers are also very ignorant.

The flowers of coffee are white.

What does that mean? First of all, Ka Nong harvests coffee all year round, and secondly, due to lack of light, it takes at least 15 days to dry coffee beans in humid Indonesia, even if the coffee is fermented by washing and exposed to the sun in the morning. when it rains heavily in the afternoon, the farmers will move the coffee indoors again.

Every year from March to May and September to December is the Sumatra harvest season for Manning, and now most coffee farmers only harvest all-red coffee cherries. After collecting the coffee cherries in the morning, in the afternoon, the coffee cherries will be peeled and pulped into wet beans with shells, which is what we call parchment coffee, and then put the shells into the sink to remove the floating defective beans.

Sumatra has a superior natural environment, and most of the water used will be mountain spring water. The next step is to take out the dense beans and put them into a barrel for dry body fermentation, so that the pectose can be fully fermented to increase the flavor, usually between 12 and 36 hours, depending on the specific situation.

After exposure to the sun for 1-2 days, when the moisture is dried to 35-40%, the coffee beans are collected in woven bags, usually 40 kg and 80 kg each, and sent to the coffee processing plant for shelling.

The shelling process is to grind off the bean shell with a shell planer and then dry it until the moisture content reaches about 12% to 15%. The coffee beans are then sent for machine selection to remove a variety of impurities and then sorted by particle size.

The coffee after machine selection will be sent to the hand-selected warehouse for hand-selection, and the workers will pick out the defective beans one by one. It will be packed in gunny bags only after two or three hand selections.

Of course, accidents can happen.

In the shell planing process, the coffee bean temperature will rise to 30-60 degrees, and completely destroy the parchment, which is likely to trigger the bean sprouting. Wet planing will also occur because the peel is removed in the production process, and the beans come into direct contact with the air, so defective beans such as mildew beans are much higher than water washing and sun drying. This is the unique way of handling Sumatran Mantenin flavor. In addition, the peel and pulp that have been removed can also be fermented into fertilizer, which can be added when applying for an organic coffee plantation if the plantation uses such ecological fertilizer.

Knowledge: the biggest difference between the wet planing method and the ordinary treatment method is that the wet planing method is to remove the shell of the raw coffee bean and then dry it, while the common treatment method is to dry the coffee bean and then remove the shell.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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