Comparison of Mantenin and Golden Mantenin data in the West Tikalan Mountains in the Lake area of Indonesia

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Indonesia's Sumatra-Doba Lake region (Lake Toba) West Tikaran Mountains (Sidikalang) Mantenin

Indonesia is the largest archipelago country in the world. Arabica tree species coffee was introduced and planted during the Dutch rule in the 18th century. The main producing areas are in Sumatra, Java and Sulawesi. Mantenin's deep, low-acidity and rich taste makes people call it "the most important coffee in the world". It is also the fourth largest producer in the world with an annual output of 7 million bags. Coffee is harvested twice a year in May-June and September-October respectively. Sumatra and Aceh have the largest production.

The scale of the coffee farm is not about 1 ~ 3 hectares. Mantenin coffee treatment in Indonesia generally adopts semi-washing method. Coffee farmers harvest ripe coffee beans, remove the external peel and pulp but retain the thin film tissue on the coffee beans. After the process of immersion and fermentation, the unsound beans floating on the water surface are removed, while the strong and sunken beans with the surface film can be sunlit or directly to the ground. Finally, a dryer is used to make the moisture content reach a unified standard. The most unique thing is to use parchment to cover coffee beans with film to maintain a moisture content of 18%. Before shipment, the coffee bean surface film is polished and cleaned. The world calls this section of the special treatment method called Indonesian-style semi-washing method, large coffee processing plants can accurately control each treatment process, flavor and taste has a certain level. On the other hand, small coffee farmers treat raw beans in their own yard, and the flavor will vary according to the handling methods and skills of different coffee farmers.

Sidikalang Mantning has marked the producing area and coffee varieties as ARABICA on the coffee bean bag.

The introduction of Mantenin, which is planted in the Siti Karan (Sidikalang) Mountains in the Lake Toba Lake District of Sumatra, is obviously different from the well-known golden mantenin in smaller color. The proportion of defective beans carefully selected by hand is about 3%, the weight loss ratio of roasted to deep baked (full city+) coffee beans is 18%, and the proportion of empty shell beans to bad beans is 2%. The coffee must be completely dehydrated and dried at medium and low temperatures to reduce the astringent taste. Mantenin is the most suitable for deep roasting because the coffee beans are hard and complete. it will not cover up the mellow and low acidity characteristics of deep roasting.

On the right side of the picture above is Golden Mantenin, and on the left is Siti Karan Mountain Mantenin.

Except that the bean body is obviously larger, the shape and color of gold mantenin are almost not different from those of Siti Karan mountain mantenin.

Close comparison of two kinds of Mantenin in Indonesia

The end of shallow baking (City): after grinding the beans, there is a clear taste of vegetables, the special aroma of ginseng and licorice when cooking, the coarse grainy feeling scraped from the dark end of the taste, the sweetness of sour white sugar of fresh kumquat grape, and the aroma and tea feeling of alpine tea oolong tea in aftertaste.

Re-baking second burst start (Full City): the coffee has the strong aroma of caramel cookies after grinding, the sweetness of honey brown sugar after brewing, the complex and full-bodied taste and the special earthy flavor of Mantenin with smooth ester, and the finish has a slight apple fragrance. This is a great finish.

Cup test date: 2010.07.22

Dry aroma: 8

Wet aroma: 7

Clean: 8

Brightness: 7

Taste: 7

Balance: 7

Complexity: 8

Sweetness: 8

Acid quality: 9

Yu Yun: 7

Overall comments: when you think of Mantenin, you probably think of the heavy and thick taste, re-baking is extremely mellow and full-bodied with special charcoal-roasted manning aroma, but Siti Karan Mantenin grows at a higher altitude, so in addition to doing general manning re-baking, you can also use a shallow baking degree to show juicy and bright acidity and clear external special aroma, which is a rare aroma in coffee beans we call him [Mantenin fragrance].