Introduction to the production of taste and flavor of Indonesian gold gemstone Mantenin in Sumatra

Sumatran coffee, commonly known as Manning, comes from the Indonesian island of Sumatra, which is the second largest island in Indonesia and the sixth largest in the world, with an area of 470000 square kilometers, which is 13 times the size of Taiwan. Although Sumatra is large, coffee is not grown all over the island. Coffee trees are planted in only the two northernmost provinces of the island's eight provinces-Aceh and Jiangsu: Aceh coffee is mainly produced in the Cayou Mountains (Gayo Mountain) around Lake Tawar, where farmers are mostly indigenous Gayo People. On the other hand, coffee in Jiangsu Province is mainly produced in Sidikalang and Lintong producing areas on the west side of the world's largest super crater lake-Toba Lake, and the local farmers are mostly composed of Batak People aborigines. The production system of Sumatran coffee is unique: there are only a handful of large coffee estates on the island, replaced by tens of thousands of small farmers who not only grow and harvest their own coffee, but also take the pulpy coffee seeds out of the berries and expose them to the sun. However, when the raw beans are not completely dry, they will peel off the seed shell. The goods are collected by small, medium and large acquirers and dried in stages before they are handed over to exporters. In the hands of exporters, it is sometimes even necessary to dry again until the water content is up to standard before entering the bean picking room to manually pick out defective beans and sundries, sieve them and pack them for export.

This unique semi-washing method is known locally as Giling Basah, also known as wet stripping (wet-hulled).

This system dries coffee beans at a very slow rate, resulting in a unique rich texture of Sumatra; although it takes a lot of manpower to pick out defects, the thick style is unique in the world!

Mantenin, the Royal Jewel of Indonesia

Flavor description: nuts, cream caramel, mild spices, apricot kernels, vanilla, cocoa, thick taste, strong sweetness

The greener the appearance of raw beans, the more moisture.

In the baking process, if the temperature drops too low during an explosion, it may not be ripe enough. It is recommended to reduce the moisture before baking (you can sun for a few days or use a dehumidifier). The more whitening part means less moisture, some coffee beans are emerald green and have more flavor after roasting. Some are whitening and taste better after baking, and there are many skills in the baking process. The same baking degree but the curve of time and temperature is different, the taste is also slightly different. Everyone's favorite flavor is not necessarily, you can try different baking degrees to see which one you prefer.