Which is the best to drink, horse noodle manning or sun manning?

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Gayo Mountain Coffee has a unique taste and high quality. Coffee beans have a strong, distinctive herbal flavor with a slight honey flavor, moderate and balanced acidity. Gayo Mountain Coffee matches Blue Mountain Coffee as the world's two most famous coffees!

Coffee called Gayo comes from the local Gayo tribe. All of them live in the mountains of central Aceh province, near the freshwater Lake Tawar, and the mountain is named "Gayo". During Dutch colonial times, coffee plantations were dominated by large manors, but now most of them are local Islamic tribes. They reserved their primitive lives to patriarchal tribes; they still followed traditional farming methods. About 90 per cent of coffee production comes from these small farmers. Due to the small planting area in mountainous areas and the small living conditions of farmers, coffee is mainly planted with manure and farm manure, and the amount of fertilizer is small. As a result, coffee produced by Aceh Coffee is primarily organic coffee.

Name: Sumatra Cayumami Mantenin Long Bean

Gayo Lake Tawar

Treatment: Wet Hulled

Bean species: Arabica & Ironica varieties

Origin: Lake Tawa, Sumatra, Indonesia

Altitude: 1500m-1650 m

Grade: 2 mesh Long Berry / >21 Mesh

Flavor description: Smooth, clean, high body, chocolate flavor, sweetness balance

Country: Indonesia

Level: G1·3 times hand-selected

Company: PWN

Origin: Sumatra

Treatment method: washing method

Altitude: 1100~1600 m

Flavor: Toasted toast, nuts, pine, caramel, herbal

Asian coffee is best known for growing on the Malay islands of Sumatra, Java and the Isle of Man. Sumatra mantning coffee from sumatra, indonesia, is the most famous.

To sum up the flavor of wet planing, aside from subtle differences, we generally think of wet planing beans as earthy, smoky and chocolatey. The acidity is called "low acid," and it is rich and dull.

The low acidity comes from shorter, less effective fermentation and longer drying times. If you forgot about the wet fermentation, turn back and look. As for the "earthy" flavor of wet planed beans, there are different opinions. Some people say that this is related to the bean seeds selected in the production areas related to wet planing (Tim & Catim: with Rob bloodline), some people say that this is the result of organic interaction between raw beans and the outside world, and some even say that this is because there are too many defective beans! Of course, it was quite a lot…

There are many sources of defective beans in wet planing method. First of all, there must be natural defects from the coffee fruit. Another defect contributor is the shelling part. There is also corrosion during the transportation of wet beans with shells. There is also damage from sunlight and moisture to naked green beans. There is also a point where the uneven drying speed caused by irregular weather also reduces the flavor. Why did Mantenen have to hand pick so many times? Of course, there was a reason…

Finally, let's summarize the characteristics of various raw bean processing methods:

Acidity: washing> semi-washing> honey treatment> wet planing method> solarization

Sweetness: Solarization> Honey treatment> Wet planing> Semi-washing> Washing

Production risks: wet planing/solarization> washing/honey treatment> semi-washing

Equipment cost: washing/semi-washing> honey treatment/wet planing> solarization

Water usage: washing> semi-washing> honey treatment/wet planing