Characteristics of Golden Mantenin Coffee beans difference in flavor and taste between Indonesian and Colombian coffee

At stores or Tmall flagship stores, guests often ask how Qianjie Coffee should choose coffee beans? Some customers are novices who start to contact fine coffee and have no clear understanding of the flavor and taste of each producing area. Some guests are dazzled by the exquisite coffee. At present, there are more than 40 varieties of coffee beans on display in Guangqian Street Coffee Shop. These are coffee beans collected from various producing areas in the world, each with its own merits. Not only that, Front Street Coffee will introduce new coffee beans from time to time.

Among so many coffee beans, Mantenin coffee is one of the most familiar coffee beans in China. I wonder if you know about the history and culture of Mantenin coffee and the stories behind it. Of course, in addition to Mantenin Coffee, guests who come to Front Street Coffee often ask about Colombia Coffee. As the world's largest exporter of washed coffee beans, Colombia, do you know the characteristics of this coffee producing area? If you don't already know it, this article, Front Street Coffee, will take you to understand all aspects of Mantning Coffee and Colombia Coffee.

Guests who come to Qianjie Coffee are not just for a cup of coffee, and Qianjie Coffee is not just to produce a cup of coffee, but also to spread the story behind the coffee. So now let's listen to Front Street Coffee to tell the story of Manning and Columbia Coffee.

The Origin of Manning's Story

In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all the coffee trees, people had to give up Arabica, which had been in operation for many years, and introduced the disease-resistant Robusta coffee tree from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. Planted on hillsides between 750m and 1500 m above sea level, the mysterious and unique Sumatran species give Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor.

Mantenin coffee beans have large granules and hard beans, and they are prone to defects in the process of planting. After harvest, they are usually subject to strict manual selection. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial single product.

The name Mantenin is very different from other coffee beans. It is not the name of the producing area, place, port, or even the name of the coffee variety (such as Yegashifi or Sidamo is the name of an African producing area). His name is actually a phonetic error of the mandheling people in Indonesia. Why does this nation have anything to do with coffee? In fact, there is a dramatic story in the middle. During World War II, when Japan occupied Indonesia, a Japanese soldier drank extremely good coffee in a coffee shop. He immediately asked the shopkeeper the name of this cup of coffee, but because of the language gap, the shopkeeper thought he was asking, "where are you from?" So I answered, "mandheling." After the end of World War II, the Japanese soldier recalled that the "manning" he had drunk in Indonesia had asked an Indonesian broker to ship 15 metric tons of mantenin to Japan. As a result, it was very popular in the Japanese coffee market, so the name Mantenin has spread to this day.

And this Indonesian coffee merchant is today's famous Indonesian coffee industry Pwangni coffee company Pwani Coffee Company, referred to as PWN, is also the trademark owner of Gold Manning.

Manning Coffee

Mantenin is also known as "Sumatran Coffee". Gayo is mostly produced in North Sumatra. Lake Tawa, which is dominated by ateng varieties, can be called Aceh Coffee or Lake Tawa (Tawar lake) Coffee. Lintong and Lake Toba lake in Lindong of South Sumatra can be called Mantenin. Lindong is the producing area of Mantenin, which is produced in the mountains around Lake Lake Toba. The lake is located in the north of Medan, the capital of Sumatra, and is an alpine freshwater lake. The average height is about 900 meters above sea level. Sumatra's mysterious and unique natural environment gives Mantenin coffee its characteristics: rich taste, strong taste, and slightly chocolate and herbal flavor.

The granules of Mantenin coffee beans are larger and the beans are hard, so it is easy to have defects in the process of planting, and it is necessary to go through strict manual selection after harvest, otherwise it is easy to cause the quality of good and bad to be intermingled. In addition, the different degree of roasting will also directly affect the taste of the coffee, so it has become a more controversial single coffee. The appearance of Mantenin coffee beans is very ugly among coffee beans, but as the saying goes, "do not judge people by their appearance". Mantenin coffee beans are mellow and silky, and the taste is obvious.

Characteristics of Manning Coffee

Mantenin flavor is rich, sweet, pure bitter, mellow, with a little sweetness. As the Mantenin coffee beans themselves do not have many sour properties, so after a long period of heat preservation or preparation of iced coffee, there will not be an unpleasant sour taste. After baking, the coffee beans are large, brown or dark green, with a special caramel-like aroma and a mellow taste. Most coffee lovers like to drink individual products, but it is also an indispensable variety of mixed coffee.

What are the common manning?

Here are four kinds of Manning in front street coffee. They are Lin Dong Manning, Golden Manning, Tiger Manning and Old Manning. The following is a table of their relevant information:

Qianjie Coffee Lin Dong Manning

Producing area: Lindong producing area

Altitude: 1100-1600m

Variety: iron pickup, Kaddura

Treatment method: wet planing method

This is a boutique Mantenin coffee bean produced in Lindong area, with large granules and hard beans. Indonesian coffee is very diverse in quality, but usually we mean Tibika or its variants grown in the mountains around Lake Toba. Coffee gourmets around the world once commented: "Sumatra Manning Coffee is the best coffee in the world." However, because there are many defective beans, it needs to be strictly selected in the process of coffee processing. Manning coffee is an indispensable variety of mixed coffee. The coffee is rich in flavor, sweet, bitter and mellow, with a little sweetness and slightly sour taste.

Front Street Coffee Gold Manning

Producing area: GAYO Mountain in Aceh

Altitude: 1100-1600m

Variety: iron pickup

Treatment method: wet planing method

Gold manning is registered as a trademark by the Indonesian company PWN, so gold manning becomes the exclusive property of PWN. The gold manning on the market is often PWN gold manning.

The gold manning of the new Qianjie Coffee season is produced in the GAYO Mountains in Aceh, North Sumatra. The variety is Ateng, and Ateng is a hybrid between Arabica and Robusta, widely cultivated in Sumatra and other Indonesian islands. Ateng is actually the local name for Catimor coffee. Golden Manning has more stringent requirements for quality, first of all, to ensure that the size of coffee beans is 19 mesh, and the particles are full and uniform. Then we have to go through one machine selection and three manual selection to ensure the defect rate of raw beans.

Front Street Coffee Tiger Manning

Producing area: Aceh

Altitude: 1500m

Variety: iron pickup, Kaddura, Sidikalong

Treatment method: wet planing method

Qianjie, ah, coffee tiger Mantenin can only be called tiger Manning if the defect rate is less than 4%. Because the main varieties of tiger Mantenin are Kaddura and tin pickup. Kaddura has sour citrus and lemon flavors, while Ironpika has a long, sweet finish, giving Tiger Man a uniform and clean finish. The tiger Mantenin of Qianjie Coffee is more balanced, with obvious flavors of cream, dark chocolate and nuts.

Qianjie Cafe Coffee Old Manning

Producing area: Sumatra

Variety: iron pickup

Treatment method: wet planing method

Aged coffee beans do not mean that the coffee beans have been kept for long enough. You should know that coffee raw beans will rot after a long time, from fresh cyan to white, and then to yellow, become dull, and even grow worms. Like aged wine, raw beans must be properly processed and stored for a long time before they can be called real aged coffee. The so-called aged coffee beans (Aged bean) means that raw beans age naturally (usually 2-3 years) by prolonging their storage time. These changes include weakening acidity, changing color and thickening the quality of the beans. The storage environment must be cool and ventilated. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of complex flavors such as musty taste or commonly known as sacks or leather.

Cooking parameters

Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Filter cup: Kono filter cup

Water temperature: 86 ℃

Amount of powder: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium fine grinding

Daily brewing Mantenin, then Qianjie coffee is recommended to use KONO filter cup, because it can bring out a more round and mellow taste will be more direct. The only exhaust part of the Kono filter cup is in the 1/4 ribs. When the water level is higher than the ribs, the water volume of the filter cup continues to rise, increasing the pressure through the weight of the water. Because the outlet is relatively small, it can continue the coffee particles to come into contact with the water for a longer time. As the current drives it to bring out the soluble matter more effectively, the way of brewing coffee in front street. It can generally achieve the effect of high alcohol thickness expected by guests.

Cooking techniques: staged extraction with 30 grams of water for steaming for 30 seconds, small flow circle injection to 125 grams for stages, water level drop to 225 grams when the powder bed is about to be exposed, remove the filter cup when the water level drop is about to expose the powder bed, (the time of steaming starts) the extraction time is 2: 00 ".

Colombian Coffee

The suitable climate in Colombia provides a real "natural pasture" for coffee. The country has also become the second largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. Colombia has grown about 875000 hectares of coffee in 590 cities and 14 coffee-growing areas. On average, 75 per cent of the country's products are exported to all parts of the world, of which crops account for 10 to 16 per cent of agricultural GDP.

To the surprise of Qianjie Coffee, most of the coffee comes from small farms, 60% of Colombian coffee farms are less than one hectare, and only 0.5% of coffee plantations cover more than 20 hectares.

Colombian coffee is a representative and excellent variety of Arabica coffee, and it is also a traditional deep-roasted coffee with a strong and memorable taste. Colombian coffee beans are characterized by rich and thick aroma, with clear high-quality acidity, high balance, sometimes nutty flavor and a lingering aftertaste. Colombian coffee is of high quality in terms of appearance and quality.

Volcanic soil + family management

It is said that coffee was introduced by missionaries from Venezuela in 1730 and was grown in the southeast of the country. Later, due to civil war and political reasons, it gradually moved to the western mountainous areas. In an ideal environment of high altitude and volcanic soil, Colombian coffee has been pushed by high-end consumers in the United States and Japan since the 1940s to be ripe before it can be picked manually. They cherish the piece of land they live in, from choosing fertilizer to reclamation will be enough, so there is less land fatigue. In addition to coffee, the locals will plant tall trees or banana trees around the coffee trees. Build an Arbor for coffee trees at the seedling stage to ensure the cool and humid environment needed for coffee growth. Due to the high humidity and small temperature difference in the coffee forest, the coffee beans mature slowly. In addition to the inherent conditions, there is another main reason why Colombian coffee is better than Brazil: family management. They do not have heavy machinery to harvest and irrigate, nor do they have spare money to hire workers. All coffee fruits are conducive to the accumulation of caffeine and aromatic substances, so coffee quality is the best.

Colombian coffee producing area

Coffee producing areas in Colombia are divided into commercial beans and boutique beans. Commercial coffee beans are concentrated in central and northern Colombia, mostly large-scale entrepreneurial coffee farmers. Among them, the three well-known producing areas of "MAM" are Medell í n, Armenia and Manizales. The main flavor is the well-known Central American flavor with a strong sense of fruit acid. But Bucaramanga, produced in the northeastern province of Santander, is known for its low acidity and bitterness, similar to Indonesia's Mantenin. (this phenomenon may be due to the decrease in acidity in Kansai at a lower altitude.)

The producing areas of boutique coffee beans are mainly in the south, Haida is more than 1500 meters, and there are many volcanoes, creating many well-known boutique producing areas, including Cauca, Huila, Meta, Tolima, Nari ñ o, etc., the main flavor is caramel aroma, with refined berry aroma and sour aroma, and the sweet taste is obvious!

Colombian coffee bean species

As a result of the Colombian government's strong support for coffee cultivation, Colombian coffee has also begun to diversify. Like other producing areas, Ironpickup is the oldest coffee bean grown in Colombia. Tin has an excellent flavor, but because of its low yield and high requirements for agronomic costs and techniques, many farmers have to choose coffee varieties with higher yields.

Bourbon is also the oldest coffee bean in Colombia, but it is now grown in only a few areas. The pink bourbon from Paraiso Manor in Cauca province that hit the shelves in front of the street is the bourbon bean seed. Its flavor is clean and fresh.

Kaddura is the main force of Colombian coffee, he is a natural variety of bourbon coffee, with the advantages of bourbon coffee is that it does not need shade forest, short and easy to pick, more branches and high yield. The Flower Moon Night and Rose Valley currently on the shelves in Qianjie are Kaddura varieties.

Castillo (Castillo) is a new generation of leaf rust resistant coffee developed by the Colombian Coffee producers Association (FNC) and the Colombian National Coffee Research Center Cenicafe. Cenicafe hopes to further improve the variety. In order to achieve a higher coffee yield, with higher resistance, and Kaddura comparable quality and flavor. The cherry blossoms in front street coffee are Castillo coffee beans from Paradise Manor in Cauca, Colombia.

Next, Qianjie Coffee will take Cherry Blossom as an example to introduce Castillo Coffee in Colombia.

Front Street Coffee Colombian Cherry Blossom

Country: Colombia

Producing area: Cauca Province

Manor: Paradise Manor

Variety: Castillo

Treatment: double anaerobic washing

Altitude: 2050 m

Cooking suggestion

Recommended cooking method: hand flushing

Filter cup: v60 filter cup

Water temperature: 90-92C

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding

Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Steam with 30 grams of water for about 30 seconds, when 125 grams of water is injected around the center of the small flow, continue to inject water to the end of 225 grams when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, and (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Dry fragrance has a strong smell of spiced tea and obvious floral fragrance. The way of double anaerobic washing treatment will have aromas of wormwood, mint and Eucalyptus. The palate will have the flavor of berries and strawberry candy with soft acidity.

Who is suitable for manning coffee and Colombian coffee?

Manning Coffee: suitable for friends who like mellow taste and strong flavor. Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are. Manning coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity at the same time, but this acidity can also be obviously tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

Colombian coffee: people who like light taste can choose Colombian coffee with acid. The roasted beans of Colombian coffee will release sweet aroma and have the characteristics of sweet in acid and flat in bitterness. because of the right concentration, they are often used in high-grade mixed coffee. Colombian coffee exudes a light and elegant aroma, not as strong as Brazilian coffee, not as sour as African coffee, but a sweet fragrance, low-key and elegant.

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