wet call method

wet planing
Wet planing is a relatively common processing method in Sumatra!

When the bean body is wet and soft, and the water content is as high as 30-35%, the endocarp (parchment paper) is removed to expose the surface of the raw bean directly, and then continue to dry in the sun to solve the problem of too long drying time. This method shortens the drying time to two to four days, the fermentation period of coffee beans is shortened, the acidity is also reduced a lot, the relative thickness is increased, caramel and fruity aroma are obvious, and even herbal or grassy aroma and woody This is the unique "regional flavor" of Sumatra.
Therefore, this treatment method is mainly due to the humid climate in Sumatra, and the method developed according to local conditions, the purpose is to speed up drying.

one,filterPeel the coffee cherries, put the shelled beans into a large bucket or sink filled with water, and remove the defective shelled beans floating on the liquid surface.
two,fermentationWash the dense shelled beans that sink to the bottom of the water, take them out and put them in a bucket or plastic bag, and do a little dry fermentation, that is, to ferment the pectin sugar on the surface of the seed shell to increase the flavor. Basically, the longer the fermentation time, the stronger the sour taste. The length of fermentation time varies from person to person, usually only a few hours, but there are also manors who omit the dry fermentation stage and directly expose the shelled beans, which can keep the sour taste and improve the viscous taste, allowing the pectin sugar to fully ferment and increase the flavor. The fermentation time is between 12-36 hours, depending on the specific situation.
three,Shelling and dryingThe beans with shells are exposed to the sun for one to two days. The moisture content of the beans reaches 30%-50%. The beans are still half hard and half soft. Use a sheller to wipe off the seed shells before drying to speed up the drying process. The moisture content reaches 12% in about two days. -13%, the coffee beans will be collected into woven bags, usually 40 kg and 80 kg per bag, and sent to the coffee processing factory for shelling, and you're done, about four days before and after.

The shelling process is to grind the bean shells with a sheller, and then dry them until the moisture content reaches between 12% and 15%. The beans are then sent to machine sorting, where various impurities are removed and sorted by particle size.
However, the wet shaving method also has certain disadvantages. During the husking process, the temperature of the coffee beans will rise to 30-60 degrees, and the parchment paper will be completely destroyed, which may trigger the germination of the beans.
In addition, because the skin of the fruit is peeled off during the production process, the beans are directly exposed to the air, so the defective beans such as moldy beans are much higher than those of washing and sun-drying methods.
The impact of removing the seed husk early is that the green beans are half dried and lose the last two layers of protective cover (note: the four layers of protection of coffee beans: peel, pectin, seed husk, and silver skin), which is equivalent to stripping naked Like basking in the sun.
Although the wet planing method solves the problem of drying time, the relative probability of green beans being contaminated by mold, fungus, and yeast is also greatly increased. But the paradox is that these factors have become the key factors to create the special aroma of mandheling.

Source: https://kknews.cc/zh-tw/food/52re686.html