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Why does Sumatra use semi-washing?

Published: 2026-04-04 Author: World Gafei

Last Updated: 2026/04/04, Bean selection: first put the coffee fruit into the big water tank, move the red fruit and semi-green and semi-red fruit into the pulp sieving machine to remove the pulp and impurities. Remove pectin: take out the coffee beans, do not need to take the sun, let alone pour into the sink to ferment, but directly into the next pectin scraper, only a small amount of water can scrape away the sticky pectin chips mechanically. Exposure:

Bean selection: first put coffee fruit into a large tank, sink red fruit and half-green half-red fruit into the pulp sifter, remove pulp, impurities.

Pectin removal: take out coffee beans, do not need to take the sun, do not need to pour into the sink fermentation, but directly into the pectin scraper next to the machine, only a small amount of water can be mechanically scraped off the sticky pectin crumbs.

Exposure: then take out the smooth surface of the raw beans, take outdoor exposure, until the moisture content dropped to 12% can be stored is a relatively new and relatively rare method. This method is also suitable only in certain areas of certain countries, where the climate has a relatively long dry period, and can be used to treat local coffee. The coffee produced by this process is sticky, and the slime is not removed as it ferments in the tank. Therefore, the coffee produced by this semi-moist treatment method contains the characteristics of both wet treatment and dry treatment. The acidity, sweetness, flavor, and aroma of this coffee are all quite good; the only drawback is that the coffee does not taste as strong as the coffee produced by pure drying or washing.

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