Wet planing method for the treatment of raw coffee beans-- introduction to washing red honey with sun water

Wet planing method for the treatment of raw coffee beans-- introduction to washing red honey with sun 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. If such ecological fertilizer is used in the plantation, it can be added when applying for an organic coffee plantation.

Coffee from gayo in northern Sumatra, toba in central Sumatra and SP bolon in central Sumatra has its own characteristics. For the editor, I personally like the beans in the gayo producing area best.

Second, many people will mistakenly think that Golden Manning refers to golden Manning beans, but it is not. Huang Jinman actually refers to large-size coffee beans, that is, coffee beans with more than 19 eyes. (but later the buyer also found that there is no direct relationship between large size and taste, so it is not based on the size to divide the grade and price.)

As for why Manning's old beans are golden, it is because the local coffee transit station in Medan, the climate is very humid, about 80% of the tide. The golden color is due to the return to moisture of coffee that has been stored for more than 6 months.

In fact, it is not that Golden Manning is equal to the best. Sumatra coffee beans are also graded systematically. According to the traditional selection of raw beans in Indonesia, this has to be screened at least twice, and now most of them are screened three times. For details, please refer to the editor's other articles: introduction to Manning Coffee.