Differences, distinctions and awards of aged Mantenin G1 washed boutique coffee beans in Indonesia

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Hand-flushed mantning. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds of stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, tail section do not, water powder ratio 1:15, extraction time 2:00

Aged Mandheling

Country: Indonesia

Grade: G1

Origin: Sumatra

Baking Degree: Medium Deep Baking

Treatment method: semi-washing

Aged Gold Mandning:

The aged mantinin is a unique mantinin produced by special and complicated treatment of the fresh gold mantinin and special preservation for more than 5 years. As with gold mantinin, the annual yield is limited. Due to the high difficulty and complexity of handling and preservation, the yield of aged beans is smaller, and the treasure is visible. This kind of aged coffee actually has a long history in Indonesia, because the early shipping is not so developed, it takes quite a long time to transport coffee from Indonesia to other countries. After the passage of time, the original fresh coffee beans rich in moisture slowly dry and the sea breeze blows to add a very special flavor!! -- Because modern shipping advances have greatly reduced shipping times, coffee flavors like this have become a specialty coffee bean. Processing old beans is a technology that must be closely monitored during the aging process of coffee beans. There are standard requirements for humidity and temperature in the warehouse, and the pods in the sacks should be turned from time to time to avoid falling humidity or mildew. Instead of losing its flavor, it creates another flavor, and a pleasant flavor! Therefore, beans can also be called "kung fu" beans.

Type: Typica Iron Pickup

Production area: Aceh

Flavors: Spice, caramel, wood, earthy

Mantenin is a high-quality coffee bean grown in the original mountains of 750--1500 Michael. It is a rare Arabica variety in Indonesia where Robusta is mainly produced. Because of altitude, climate and various environmental factors, the coffee beans grown are rich in aroma, rich in taste, strong in taste, and some slightly chocolate and syrup flavors. It is because it has a rich alcohol and a lively movement, not astringent and sour taste, which is special enough to give people unforgettable taste and enjoyment of smell.

Flavor Description: Dry aroma with glutinous rice, malt, spices, caramel, woody flavor. The moist aroma after adding hot water is dark with roasted caramel and pine notes, with a hint of earthy aromas. On the palate, intense and pungent bitterness, cloves, woody aromas, spice and mint flavors, and a strong lingering sweetness.

Suitable for those who like bitter coffee!

Factory Name: Qianjie Cafe Address: No. 10 Baoan Qianjie, Yuexiu District, Guangzhou City Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packing: Bulk Origin: Indonesia

The older the wine, the more fragrant the coffee beans can also be aged. Successful aging beans, sour ingredients through precipitation into sugar, so that coffee becomes more round.

It may be the relationship between water, soil, climate and bean nature. At present, Indonesia and India have the highest success rate and the best quality of aged beans. Indonesian aged beans, best known as mantenin and java old brown, are prepared by drying the pods, and when the moisture content reaches a certain level, the pods are not scraped off to protect the beans, and then stored. The humidity and temperature of the warehouse have certain operation standards, and the pods in the sack should be regularly turned over to avoid falling humidity or mildew and scrap. Aged beans take at least two to three years to mature, called kung fu beans. Aged beans have a tan or dark brown color and a sweet taste. They can be used as a single or espresso coffee.