The characteristics of Lindong Manning Coffee Bean in Sumatra, Indonesia the specific grinding degree of hand-flushed temperature and water

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It is believed that many coffee lovers know the coffee on the front street because they buy coffee beans online and see the 9.9 ration bean discount activity. They hold the mentality of trying anyway without losing money, thus identifying the fresh roasted coffee beans on the front street. Qianjie coffee ration beans are the "facade responsibility" among coffee beans in major producing areas. The basic flavor of ration beans is more recognized, and it is also coffee beans with low price and high cost performance. Lindong Mantenin Coffee, as the most representative flavor coffee in Indonesia, has become the representative of Indonesian flavor in Qianjiekou grain and bean producing area.

Mantenin Coffee

Coffee trees were introduced to Indonesia by the Dutch in the mid-17th century. Indonesia exported 300,000 tons last year and is the fourth largest producer of coffee in the world. About 75,000 tons are Arabica coffee. Ninety percent of this coffee is grown by smallholders on plots of one hectare or less.

Indonesian coffee is mainly produced in Sumatra, Java and Sulawesi, among which Sumatra produced by the "Mantenin" is the most famous. At the northern end of Lake Tawa, it can be called Aceh Coffee or Lake Tawa Coffee, and the area around Lindong and Lake Toba can be called Mantenin. There are eight provinces in total, but only two provinces are heavily grown coffee-Aceh and Subei provinces. The most representative coffee producing areas in these two provinces are the Gayo Mountains around Lake Tawar in Aceh Province, which are grown by the indigenous Gayo people. Coffee in Northern Jiangsu Province is grown around Lake Toba, which is the largest volcanic lake in the world. Mantenin produced by Tawa Lake and Tawa Lake is the famous [Two Lakes and Two Manns], while Lintong production area is located in the south of Lake Toba.

Front Street Coffee Indonesia Lindong Mandning Coffee

Country: Indonesia

Production area: Sumatra Lindong

Altitude: 1100-1600 m

Breed: Iron Pickup, Cadura

Treatment: wet planing

Flavor: Toast, Nuts, Caramel, Pine, Herbal

coffee producing areas

Mantenin is not actually a specific coffee bean variety, nor is it the name of the coffee producing area, but a tribal name, which was mistaken by the Japanese for a coffee bean name, and has been used ever since.

Lindong mantenin is produced in the Dongshan District of north-central Sumatra, near Lake Toba. Lindong Mantning is a mountain plateau growing at an altitude of 1000-1500 meters, with many volcanoes and volcanic lakes in its territory, among which the most famous coffee growing area is located in Lake Lawar. Fresh soil comes from volcanic soil, a pristine brown ashy substance mixed with considerable organic matter. Coupled with the local tropical rain forest climate, adequate rainfall throughout the year provides the most suitable geographical climate for coffee growth.

Linton mantinen is the regular mantinen. Linton Mantning also uses the conventional wet planing method, which creates its low acidity and high alcohol content. However, the wet planing method will occur, because the semi-hard and semi-soft wet raw beans are easy to be crushed when the pectin sheepskin layer is removed, the beans are damaged and cracked like sheep's hoof, commonly known as sheep's hoof beans, which is not defective beans, can be said to be a very prominent feature of Mantenin.

Linton Mantning doesn't work on screening, so there are situations of varying sizes. A lack of refinement in processing can easily lead to instability in coffee bean production, but it does not detract from the world's love for its rich flavor.

coffee varieties

Kadura is a natural variety of bourbon, the tree is not as tall as bourbon, easy to harvest. Yield and disease resistance are better than bourbon. Flavors often have refreshing fruity acidity and a touch of sweetness.

The top leaves of iron pickup are red copper, called red top coffee. Due to the low yield and difficult cultivation, the price is much higher than ordinary small coffee. However, its taste performance is excellent and it is recognized as a fine coffee variety.

coffee processing

Wet planing is a quick way to process coffee beans, so that the flavor performance is mellow and intense, and the personality is very distinct. Coffee drying takes an average of 2-3 weeks because Indonesia's humidity is between 70-90% year-round, typhoons are constant, rainfall is heavy, and drying coffee becomes a big problem in Indonesia's humid climate, while farmers seek more efficient economic returns. It is obviously different from the water washing method. Remove the peel and pulp, keep the parchment and mucous membrane to ferment in the pool, then wash the mucous membrane, take the parchment and dry it in the sun for 2-3 days to the water content of 20-24%. The parchment will be removed to dry the last step. In this way, the sunlight will be directed to the surface of the green beans, so that the green beans will dry quickly. It is 2-3 times faster than the washing treatment, so the beans will be more easily squeezed and small gaps will be formed. This is what we often call horseshoe or sheep's foot beans.

Analysis of Front Street Coffee Roasting

Front Street Roasters use a medium to deep roast of this Mantelin coffee bean to accentuate the richness of Mantelin's spices, herbs and full-bodied taste.

Front Street Coffee Brewing Recommendations

Front Street brews mantning coffee using kono filter cups. Kono's ribs are less than half the height of the filter cup. This design is actually to ensure that the filter cup is wet and clings to the wall of the filter cup to limit the airflow. This will increase the water absorption time of the coffee powder particles, so that the extracted coffee is more uniform as a whole and enhances the mellow taste. And the groove skeleton at the bottom of the kono filter cup is a key design to create a siphon effect for later brewing.

Powder: 15g

Powder water ratio: 1:15

Recommended water temperature: 87-88℃

Grinding degree: coarse granulated sugar size (No. 20 standard sieve pass rate 65%)

Brewing method of Qianjie coffee: steam with 30 grams of water for 30 seconds, inject water in a small circle to 125 grams for segmentation, continue to inject water to 225 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed.(Start steaming) Extraction time is 200.

Brewing Flavor: Sweet herbs, cinnamon spices, orange pomelo peel, rich sweet, creamy walnut chocolate. The fruit acid is restrained and soft. The aroma has a strong melon fragrance. With the temperature decreasing, the herbal fragrance is released. The spice is light. The herbal fragrance is rich and sweet.

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