The fourth wave of boutique coffee is coming from the coffee producing area of Sumatra!

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Sumatra coffee has never been considered "fine" because fine, like wine, places great emphasis on origin, elevation, variety, and even growers. The traditional way of trading in Sumatra is a system of layer acquisition, which is not easy to trace back to the source, and the quality of coffee beans is also uneven. But now, the transforming mantenin is already leading Sumatra to the fine coffee market!

The third wave of coffee refinement is mainly launched from Europe and America. Some people say that it is to make the price of coffee beans get rid of futures prices, while others say that it is to make the regional flavor of coffee beans more obvious, but no matter how, the essence of coffee beans is emphasized. Coffee producers take advantage of regional microclimates, focus on variety selection and improvement, improve planting techniques, and select green beans, and find more ways to improve flavor in green bean fermentation treatments. The third wave of coffee refinement can be seen as turning coffee into red wine, making traceability more and more important!

The fourth wave of fine coffee transformation focuses on regional flavor differentiation among producing areas, that is, differences between processing plants or cooperatives. In the past, coffee beans produced in producing countries were export-oriented, but with the popularization of coffee and the improvement of national economies, the original coffee bean exporting countries have also become big consumers. Brazil, for example, the world's largest coffee producer, saw for the first time in 2015 that domestic demand for coffee exceeded exports. Other producers, such as Sumatra and Ethiopia, are beginning to see this trend.

For example, if you buy ECXB, it means that the coffee comes from a small town, but it doesn't have the flavor of ECXB…How can that be? It's like going to Nantou to buy Alishan tea, but it doesn't taste as expected. It's confusing ~ that's because most people only think of yejia sherphine as a noun for producing area, but in fact yejia sherphine is a noun for "flavor". So if you buy coffee beans from our house and see that it says yegha sherphine kocher, it means kocher town yegha sherphine flavored coffee beans. (Cochir is our most frequently introduced yegga sherffin-producing coffee.) Of course, we have also introduced Wana fruit and Jinlei Na Ambaya coffee, the flavor is very good, each has its own characteristics!)

As previously introduced in the small series, the traditional trading methods in Sumatra producing areas are sold through the markets of various local towns (small series: haven't read? You can go to "Pesticide free production area selection: Sumatra production area introduction, set up a link), small buyers after the acquisition, will buy coffee cherries everywhere, sell to distributors, distributors and then sub-district to process coffee beans, and then graded sales to traders. This structure makes the origin untraceable and the quality uneven. Because of the limited acreage available to smallholders, it is difficult to grow a single variety of coffee, making it impossible to have a single treatment, a single variety of coffee (the variety here does not refer to Arabica or Robasta, but to the respective species of iron pickup, bourbon, etc.). This system became a stumbling block to Sumatra's move to fine coffee, so Mantenin began to use traceability methods, such as the Plateau Project between Taiwan and Mantenin (we sell Star Town in Sumatra, Kalina in Bali), to try to emerge in the fine coffee market.

The fourth wave of specialty coffee has prompted more and more cooperatives in Sumatra and other Indonesian producing areas to focus on single varieties and process, especially in Aceh and Bali. The future of Mantenin is bound to keep pace with the cultural development of fine coffee!