A brief introduction to the Market Price of traditional Wet planing Mantenin Coffee varieties in Sumatra

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.

Wet planing step by step

1. Peel the coffee fruit, put the shell beans into a vat or sink filled with water, and remove the defective shell beans floating on the liquid surface.

2. Wash the dense shell beans sunk to the bottom of the water slightly, put them into a bucket or plastic bag, and do a little dry body fermentation, that is, to ferment and flavor the pectin sugar on the surface of the seed shell. Basically, the longer the fermentation time, the more sour. Fermentation time varies from person to person, generally only a few hours, but there are manors omitting the dry body fermentation stage, direct exposure with shell beans, can always be sour and improve the sticky taste.

3. When the beans with shells are exposed to the sun for one or two days, the moisture content of the bean body is 30% 50%, and the bean body is still semi-hard and semi-soft. Wipe off the seed shell with a shell planer to speed up the drying process, and the moisture content is 12% 13% in about two days, which is about four days.