Golden manning coffee roasting suggestion on how to drink golden manning coffee best

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BIWA gold tripod Manning

Indonesia is a southern paradise made up of many beautiful islands.

There is a LINTONG area to the north of one of the islands called SUMATRA. Beans picked by hand and processed by hand in restricted farms in this area are called GOLD TOP MANDHELING.

The hand-picked and hand-processed selected beans were finally processed by SEMI-WASHED method, sun-dried and shelled, and then went through the drying process, two cleaning processes and four HAND-PICK (manual selection) processes. So it can be said to be a very selected high-quality coffee beans.

Selection process

1. The purchasing company of the origin buys the scarlet coffee fruit directly from the farmers.

two。 Remove the pulp of the coffee immediately and remove the PARCHMENT. Then put the PARCHMENT into a small sink and wash it. The aim is to remove the impurities from the PARCHMENT for about 1 Murray for 2 minutes.

3. The washed beans are sun-treated and transported directly to Medan's export company. Then the export company shelled the beans after two days of sun exposure. Because the moisture content of the treated beans is still as high as 40%, the moisture content must be reduced to 12.5% by sun exposure.

4. Fully dried beans must go through specific gravity treatment, air volume selection and screen selection, take out SILVER SKIN, adzuki beans, defective beans and foreign bodies, and finally go through HAND-PICK treatment to achieve the highest GOLD TOP MANDHELING.

5. GOLD TOP MANDHELING

The origin of Golden Manning is that ── was first contracted and planted by the Japanese to Indonesia, from tree species selection, planting management, harvest. And so on, all the quality and selection as well as the process are planned and managed by the Japanese, and even the storage stack after bagging is specially planned, and the process can be said to be very rigorous. As a result, it has created the extremely superior quality of Golden Manning, which is highly regarded in the coffee industry. Later, it was changed to "GOLD TOP MANDHELING" because the GOLD MANDHELING trademark was registered locally in Indonesia.

When baking this bean, we break the usual way of baking Mantenin beans until the second explosion is dense and bright, but choose to drop the beans from the end of the second explosion to before the second explosion, without the bitter taste and weak fruit acid, so that the aroma is more prominent.