The History of aged Coffee: the Origin, treatment process and Flavor characteristics of aged Mantenin

As a matter of fact, old coffee has a long history in Indonesia, because the early shipping is not so developed, and it takes a long time to transport coffee from Indonesia to other countries. over time, the water-rich fresh coffee beans are slowly dried, coupled with the sea breeze blowing to add a very special flavor. Due to the progress of modern shipping, transportation time has been greatly reduced, so coffee with a special flavor like this has become a specially processed coffee bean. The treatment of aged beans is a technology, which must be closely monitored during the aging process of coffee beans, the dry humidity and temperature of the warehouse have standard requirements, and coffee raw beans should be flipped irregularly, so as to avoid the drop or mildew between the upper and lower dry humidity. The aging process is not to make it lose its flavor, but to create another flavor, and a pleasant flavor.

Palate: aged manning Agedmandheling, sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.

What is "Old Manning"?

The older the wine, the better the wine, and the coffee beans can also be aged. In the successful aged beans, the sour ingredients are precipitated and converted to sugar, making the coffee more round.

It may be the relationship between soil and water, climate and soybeans. At present, the aged beans with the highest power and the best quality are in Indonesia and India. Indonesia's aged beans are most famous for Mantenin and Java Old Brown. When they are made, the pods are first taken out to dry. When the moisture content reaches a certain level, the pods are not scraped off to protect the coffee beans, and then sealed and stored in storage. The dry humidity and temperature of the warehouse have certain operating standards, and the pods in the sacks should be turned regularly to avoid the drop or mildew between the upper and lower dry humidity. Aged beans take at least two to three years to mature, which can be called kung fu beans. The color of aged beans is yellowish brown or dark brown, and the sweet taste is so good that it can be used as a single product or espresso.

The aged Mantenin is a kind of distinctive characteristic produced by the special and complex treatment of the fresh gold of that year, and then after more than 5 years of special preservation. Like gold manning, the annual output is limited, and the yield of aged beans is smaller and more treasured because of the difficulty and complexity of processing and preservation. As a matter of fact, this kind of old coffee has a long history in Indonesia, because the early shipping is not so developed, and it takes a long time to transport coffee from Indonesia to other countries. over time, the water-rich fresh coffee beans are slowly dried, coupled with the sea breeze blowing to add a very special flavor! Due to the advances in modern shipping, transportation time has been greatly reduced, so coffee with such a special flavor has become a specially processed coffee bean. The treatment of aged beans is a technology, which must be closely monitored during the aging process of coffee beans, the dry humidity and temperature of the warehouse have standard requirements, and the pods in the sacks should be turned irregularly so as not to be scrapped due to the drop in humidity or mildew up and down. Not to make it lose its flavor, but to create another flavor, and a pleasant flavor! Therefore, beans can also be called "kung fu" beans.

Golden PWN Golden Mandheling: immortal grass, sweet toast, sweet nuts, sweet and sour sense of micro fruit acid form a good sense of hierarchy, rich and mellow, the aftertaste of the spice is very sweet

Lin Dong Mandheling: baked toast, nuts, pine, caramel, herbs

Aged gold Aged Mandheling: spices, caramel, wood, clay