The Origin and Flavor description of Asia's first Mantenin Sun-cured Coffee

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After two and a half years of research and development, Rainforest Coffee and Indonesian Niazi Coffee have launched Asia's first Mantenin sun-cured coffee. Arabica coffee beans are of the best quality by hand in the most traditional way. The beans are naturally fermented and dried in the natural sun, and the fruit aroma and sugar are transformed and concentrated in the coffee beans. The manual process is tedious and the failure rate is high, so every bean is the painstaking effort of farmers. You are cordially invited to taste this sunny Manning tanning coffee.

Sun coffee Dry Process, also known as unwashed (unwashed) or natural (natural) coffee, is the most traditional way of drying beans and originated in Africa. After a little cleaning, the harvested fresh coffee fruits and beans are laid in the bean drying farm to let the sun dry naturally. Because fruit beans are easily affected by climate, if the humidity is not right, beans will grow mold and fail, so in about 10 to 14 days of exposure, it is necessary to keep the beans in the best condition by constantly turning them manually, sieving impurities and leaving them in the best condition.

After careful care, the beans absorb the aroma of the sun, ferment and dry naturally, concentrating the sweetness of the flesh in the beans, with a gentle sweet and sour taste.

Why is sun coffee scarce? In addition to having an adequate sun environment, the labor cost is high and the manufacturing process is long, so most people will not use it. In addition, quality control is not easy, the result is either good or bad, so we need to rely on very professional and experienced experts to produce certain quality sun-cured coffee beans. At present, there are not many high-quality sun-dried beans, mostly in Ethiopia, Kenya, Tanzania, Uganda, Burundi and Zimbabwe and other African regions.

-passed the inspection of SGS and Ryukong Foundation, safe and sound

-Natural shade cultivation with a mellow smell

-profit return to local rainforest research

Savor the taste of washed beans and sun-dried beans

The main difference lies in "fermentation". The water washing method removes the skin and pulp, leaving only the coffee beans, that is, the seeds of the coffee tree fruit. After three days of sunshine, the moisture content is reduced to 12%, and the taste is the original and pure flavor of the coffee beans. The sun sublimates the flavor through "fermentation", just like the natural fermentation of grapes and soybeans, the taste will be transformed to a new level, and so is the sun. The skin and flesh are preserved in the sun, and the taste of coffee flesh is fully infiltrated into the beans after being semi-dry for 20 days, bringing charming fresh acidity and fruity aromas.

The intermediate process of traditional coffee beans in Aceh, Sumatra, is half-washed, that is, after the peel of the fruit is removed, the pulp is placed in a fermentation tank for half a day to one day, and then washed. Therefore, it is called semi-washing. The local village does not have sun experience and equipment, and sun exposure requires farmers to check the fermentation status every day, which is labor-consuming and time-consuming, so each batch of sun-dried coffee beans has its own personality and slightly different flavor. If Ziyu had not established a good relationship with local farmers and villages to help and help, it would not have been possible to give birth to this unique tanning manning.