What is the difference in variety hierarchy and flavor and taste characteristics between Mantenin coffee bean and Rosa coffee bean?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For friends who have just come into contact with boutique coffee, they may be confused about the labels on the coffee bean packaging, such as G1, AA and other letters. What does this mean? Today, Qianjie will interpret and explain the relevant questions on the label of boutique coffee.

To put it simply in front of the street, the label on the boutique coffee is about the classification of coffee beans. However, coffee beans from different countries have different grades. For example, relevant countries such as Tanzania, Rwanda, Colombia and Jamaica are graded according to the size of coffee particles. For example, Kenya is divided into eight grades, namely E (elephant beans), AA, AB, C, PB, TT, T, MH/ML. AA is the highest grade of coffee beans in Kenya, but it doesn't mean that coffee beans have the best flavor.

The raw beans of Jamaican coffee are based on the quality of Jamaican coffee from high to low: NO.1, NO.2, NO.3 and PB,PB are round beans. According to the CIB standard, the defect rate is less than 3%, and the water content is about 13%. Among them, the basic standard of Lanshan raw bean of NO.1 is more than 17 mesh, the raw bean of NO.2 is more than 16 mesh, the NO.3 is more than 15 mesh, and the PB is more than 14 mesh. Jamaican Alpine Coffee is similar to Blue Mountain Coffee, but there is no round bean PB grade, while Jamaican Coffee has only prime grade, with an order of between 15 and 17.

But countries such as Ethiopian and Indonesian Sumatran coffee are graded according to the proportion of defective beans. Let's give you an example of Indonesian Sumatran coffee in Qianjie. If you often drink Indonesian mantenin coffee should know that mantenin taste is very mellow, the mouth is full of herbaceous flavor, sweet after sweet, it also contains low acidity, but also with a hint of herbal aroma, no Esseyeh plus citrus lemon citrus tone.

The unique taste of Indonesian Manning coffee is different from that of coffee from other producing areas, mainly due to the unique wet planing method used in Indonesia to treat raw coffee beans. Indonesia Manning coffee adopts the wet planing method, on the one hand, because the high humidity and high temperature in Indonesia is very unfavorable to the drying of raw coffee beans, if the drying is not good, the raw coffee beans will become moldy. And use the machine to peel off the coffee peel, and then in the air, which can reduce the drying time and increase the alcohol thickness of the coffee. However, according to Qianjie, local Indonesians choose the wet planing method on the one hand because the wet planing method can shorten the coffee processing time, but also reduce the cost of manpower, so that the treatment method can greatly improve the economic benefits. According to the front street, we know that the wet planing method of Mantenin coffee usually has the smell of soil and smoke, but it is generally called low acid, but it is very mellow.

According to Qianjie, Mantenin in Indonesia will be dried after wet planing, but it is very prone to mildew in the drying process, but mildew on the surface of this kind of coffee beans is not necessarily bad. Some people think that one of the sources of Mantenin's unique taste is because of the mold on coffee beans.

Therefore, the high-speed processing process also results in a higher defect rate of golden manning raw beans than other treatments. This wet planing process will inevitably bring sundries or small stones, or moldy beans in the drying process, and so on. So a batch of raw coffee beans that are about to be exported have such defective beans more or less, and these defective beans will greatly affect the flavor of coffee beans. therefore, according to the number of such defective beans in a certain weight of raw coffee beans has become a basis for dividing the quality of coffee beans. According to the number of defective beans per 300g of raw beans are divided into six levels, the quality from high to low to G1~G6, generally in the boutique coffee bean bags will also be attached to the origin and other information.

To be specific, Qianjie randomly takes 300 grams of gold manning raw beans and puts them on black paper, because coffee beans are more easily inspected by professional appraisers on black paper. If the defective bean is less than or equal to 3, it belongs to G1; if the defective bean is between 4 and 12, it is divided into G2; if the defective bean is between 13 and 25, it is divided into G3; if the defective bean is between 26 and 45, it is divided into G4; the defective bean is between 46 and 100; and the defective bean is divided into G6 when the defective bean is between 101 and 153.

Generally speaking, the smaller the familiarity in front of the letters, the better the quality of the coffee raw beans, because the high-grade coffee receives more uniform firepower when it is roasted, and the roasted Mantenin coffee beans are larger and harder, but the better the flavor of the brewed coffee is, the more mellow and smooth the taste. Just like this year's Mantenin guaranteed the quality of raw beans through three hand selections and one selection, so the golden mantenin coffee on the street today tastes cleaner and sweeter than Lin Dong Manning coffee.

Qianjie learned that the grading of coffee beans in countries such as Guatemala and Costa Rica is very different from that of Mantenin coffee in Indonesia. They are divided according to the altitude of the producing areas, because the higher the altitude of the producing areas, the colder the climate. The harder the coffee beans are, the more they make use of the formation of coffee flavor, so the coffee flavor brewed at high altitude will be more fragrant.

There is also the famous Rose Summer Coffee this year. The Emerald Manor has its own grading system. The Emerald Manor is divided by different color labels according to the quality of the coffee beans, among which the red bid is the auction grade. The coffee beans come from the two producing areas of Haramillo and Kanas, generally planted at an altitude of 1600-1800 meters, and the cup test score is more than 90 points. If the green mark is a micro-batch, it should be planted above 1600-1800 meters above sea level and do not participate in the bidding. It is mainly produced in batches of different plots such as Haramillo and Kannas Viti. Blue standard, also known as Geisha 1500. Planting at 1400-1500 meters above sea level, do not participate in bidding, mainly produced from Haramio, Kannas Viti, the three production areas of the veil.

The grading of raw coffee beans varies from country to country, and it is not necessarily determined by the number of defects in raw beans, as is not necessarily the case with Indonesia's Golden Manning. So when you buy coffee beans, you can learn to identify which classification method is used to classify raw coffee beans.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925