Introduction to the flavor of wet planing red honey red wine washing and drying half of raw coffee and beans

Introduction to the flavor of wet planing red honey red wine washing and drying half of raw coffee and beans

The wet planing method greatly shortens the drying time, and the fermentation period and sour taste of coffee beans are greatly reduced, but the thick thickness increases, with obvious caramel and fruit aromas, with slightly woody and herbal flavours. This is the classic "regional flavor" of Sumatran coffee.

The wet planing method also allows the beans to come into direct contact with the air because the seed shells are removed in the production process, and the chances of coffee beans being contaminated by molds and fungi are also greatly increased. Improper management and control in the production process may cause coffee beans to be boring or have a bad flavor, and defective beans such as moldy beans are much higher than the widely used methods of washing and tanning.

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.