The difference between Jiayushan manning and gold manning PWN is the easiest to distinguish between the two manning ways

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Indonesia is the largest archipelago country in the world. Arabica tree species coffee was introduced and planted as early as 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". Among them, Sumatra has the largest production, and the largest producing area is Aceh in the north.

Mantenin coffee in Indonesia is generally treated by semi-washing. Coffee farmers harvest mature coffee beans, remove the external skin and pulp but retain the thin film tissue on the coffee beans, and remove the bad beans that do not bear fruit and float on the water surface through the process of immersion and fermentation. while the sturdy and sunken beans with the surface film can be sunburned high or directly to the ground, and finally the moisture content can reach a unified standard with a dryer. The most unique is the coffee beans covered with parchment and thin film, polished and cleaned before shipment, and then exposed on a high shelf until the color reaches dark green dryness. The world calls this section of the special treatment method called Indonesian semi-washing, 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.

This time, Mantenin, which is planted in Gayo Mountain, is a coffee bean certified by the Fair Trade Association (F.T). Most of the smaller yellow beans are PB round beans, which are obviously different from the well-known golden mantenin beans. Gold manning raw beans are larger, darker green and neat flat beans (compared with Brog) In terms of flavor, the rich and rich aroma of Huangman with honey cream is irreplaceable in the coffee market, while the spicy mantenin of Gayo Mountain, with sweet almonds and fresh grass aromas and a low complexity and smooth taste, has become the two main streams in Indonesia and Golden Manning.

On the left is Jiayushan PB raw beans into small round beans, on the right is the top gold P.W.N raw beans into a semicircle

Shape is the easiest way to distinguish between two kinds of Manning.

The proportion of defective beans selected carefully by hand is about 3%, the weight loss ratio of coffee beans from baking to deep baking (full city+) is 18%, and the proportion of empty shell beans to bad beans is 4%. Baking Manning must extend the time of medium and low temperature to completely dehydrate and dry the coffee to reduce the astringent taste. Manning is the most suitable for deep roasting because coffee beans are hard and complete enough not to mask the mellow acidity of coffee beans because of the bitterness caused by deep roasting.

Jiayushan Mantenin raw beans turn yellowish brown

Heavy baking (slightly strong to strong): with the sweetness of caramel biscuits, the biggest difference from gold mantenin is that Mount Mantenin in Sumatra, Indonesia, has a hint of earth, sweet aromas of honey almonds and fresh herbage. The taste is more balanced and smooth than golden manning, and it is nice to have a slight malic acid in the aftertaste.

However, Jiayushan mantenin is also suitable for medium and shallow roasting (city and full city). In light roasting (city), it develops a spicy fruit flavor similar to the unique green apple flavor of Panamanian coffee, and has a very strong spice smell in heavy roasting (full city). The smooth ester finish has the sweetness of honey brown sugar.