Sumatran Coffee Bean Variety Starbucks Tiger Packaging Story Indonesia Mantenin Taste

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Sumatra coffee uses Sumatra tigers as packaging for good reason. Sumatra tigers are the only tigers that live on islands far away from the mainland. They are only distributed in Sumatra Island, Indonesia. Their habitats range from plain forests to mountains. There are about 400-500 Sumatra tigers left in the wild, mainly in five national parks in Indonesia.

Sumatra coffee beans are also one of the most representative coffee beans in Indonesia. The front street specializes in freshly roasted coffee, including five mantenin coffee beans. Because coffee beans are produced in different producing areas or treated differently, coffee beans will have slight differences in flavor.

Sumatra is mainly divided into two main producing areas, the more southern producing areas mainly around Medan, Toba Lake, Lindong area, this is the traditional producing area of "Mantenin", we are familiar with the various Mantenin also derived from this. We often see the label Mantning G1, Gold Mantning, Tiger Mantning, etc. are produced in this region.

Mantenin in Lindong area basically belongs to pure Arabica varieties. It is said that in the past two years, it has also been mixed with Robusta bloodline, but the details are unknown. From the bean type observation, it is more like pure Arabica, and the treatment method is basically the most traditional washing method. In recent years, treatment plants such as WHANA began to use sun and semi-sun treatment methods, and the quality has been significantly improved.

Front Street Coffee Lindong Mantenin is produced in Lindong producing area of Sumatra. It is planted at an altitude of 1100-1600 meters. The varieties of iron pickup and kadura are treated by wet planing method commonly used in Indonesia. The flavor performance is: baked toast, nuts, caramel, pine and herbs.

Front Street Coffee Gold Mantenin is produced in Mount Aceh, Sumatra. It is planted at an altitude of 1100-1600 meters. The coffee variety Ateng is wet planed. The flavor performance is: spice, herb, caramel, pine, nut and chocolate. Unlike other mantnings, Golden Mantnings are hand-selected G1, 3 times in green bean selection, so Golden Mantnings appear to be very uniform in size. The specification of gold mantinin is more than 18 meshes, less than 3 defective beans (300g raw bean sample), belonging to the highest grade G1 grade, dark green color, is a neat shape of flat beans. After strict screening, the golden mantelin not only did not have the peculiar earthy smell of ordinary mantelin, but it tasted cleaner and brighter, and its sweetness was stronger.

Front Street Coffee Tiger Mantenin production area Sumatra, planted at an altitude of 1500 meters, varieties Kadura, iron pickup, Sidikalong using wet planing method, in the performance of flavor: nuts, cream, dark chocolate, caramel, pine.

The production area of Qianjie coffee aged mantenin is Sumatra, planted at an altitude of 1500 meters. The varieties Kadura and Iron Pickup are also treated by wet planing. The special treatment method of aged mantenin makes it have a more round and deep flavor, just like Pu 'er.

Aged coffee actually has a long history in Indonesia, because the early shipping is not so developed, it takes a long time to transport coffee from Indonesia to other countries, after the passage of time, the original moisture rich fresh coffee beans slowly dry and the wind blows to add a very special flavor. Because modern shipping advances have greatly reduced shipping times, coffee flavors like this have become a specialty coffee bean.

It is worth noting that those who know more about Mantenin should know that most of the coffee beans in Mantenin are deeply roasted, and the reason why we commonly use Mantenin is deeply roasted is that due to its processing method and variety disorder, the defect rate of this bean is high, and deep roasting can perfectly cover up this defect; Second, because Mantenin was mainly excavated by the Japanese, and the Japanese also tend to taste the coffee, it is not difficult to understand why Mantenin will be baked so deeply ~

In addition to the four wet-planed mantinin beans mentioned above, Front Street Coffee also has another "unusual" mantinin coffee bean-sun mantinin.

Sunlight mantinin producing area is Sumatra Lake Toba, Manor Wahana Manor, planted here at an altitude of 1000-1700 meters, bourbon, iron pickup varieties of coffee beans using sun treatment method, in the degree of roasting, Front Street Coffee tried to carry out light roasting of sunlight mantinin coffee, in the flavor performance: melon, fermented incense, mango, tropical fruit, peach.

Front Street Coffee suggests how to drink Sumatra coffee:

Front Street Coffee suggested brewing method: [Hand brewing method]

Front Street Coffee recommends brewing these four wet planing mantnin beans in kalita trapezoidal filter cups or KONO filter cups, flannel and other steeped extraction-based filter cups.

Hand flushing water temperature: 86-88℃ (due to the deep degree of baking, high water temperature easy to over-extract.)

Grind: Medium grind (coarser grind than light roast beans, lower extraction rate)

Hand-brewed powder/water ratio: 1:13-1:14 (use smaller powder/water ratio to accentuate the rich taste of Sumatra coffee)

Front Street Coffee Four Mantenin Coffee Beans Hand Brewed Coffee Brewing Parameters:

Brewing parameters:

1. Filter cup: KONO

2. Water temperature: 86-88 degrees

3. Polishing degree: Small Fuji Polishing degree 4

4. Degree of baking: Deep baking

5. Steaming time: 30 seconds

Brewing method:

15g powder, water powder ratio 1:15, small Fuji ghost tooth knife 4 grinding, kono filter cup, 86-88 degrees water temperature, the first water injection 30g water volume, 30s stuffy steam, the second water injection to 125g water volume, when the water level drops to half, continue to inject water to 225g, the total extraction time of 2 minutes.

In particular, because the degree of roasting used in the sun mantinin is medium roast, the brewing method is different from that of medium dark roast mantinin coffee beans.

Qianjie Coffee has accumulated a lot of experience in brewing techniques, and finally for coffee beans with different roasting degrees, the brewing parameters are also unified as far as possible.

For example, the brewing parameters of Qianjie coffee light and medium roast coffee beans are: V60 filter cup, 1:15 powder/water ratio, 15 g powder, 90°C water temperature, grinding degree (No. 20 standard sieve pass rate 80%), while the brewing parameters of medium and deep roast coffee beans are: Kono filter cup, 1:15 powder/water ratio, 15 g powder, 88 ° C water temperature, grinding degree (No. 20 standard sieve pass rate 70-75%).

Sun-baked Mandolin Coffee Brewing Parameters:

Brewing parameters:

1. Filter cup: Hario v60 #01 filter cup

2. Coffee powder: 15 g

3. Ratio: 1:15

4. Water temperature: 90 degrees Celsius

5. Abrasion: BG # 6s

Brewing method:

The first stage of water injection 30 grams of water steams for 30 seconds, the second stage of water injection 95 grams of water (electronic scale shows 125 grams), about 1 minute injection, the third stage of water injection 100 grams of water (electronic scale shows 225 grams), about 1 minute 40 seconds injection, extraction time 2 minutes 10 seconds, remove the filter cup to complete brewing.

Hand-brewed coffee mantling flavor summary:

Gold Mandrine: Multi-layered, mellow and clean, well-balanced, rich nutty and caramel aromas, with chocolate notes, lasting finish.

Linton mantning: herbal herbal flavor, dark chocolate, caramel, sweet taste.

Tiger Mantelin: Pine, spice aromas, balanced taste, with distinct creamy, dark chocolate and nutty flavors.

Old mantelin: woody, malt, caramel aroma, taste less traditional mantelin wild, more mellow and delicate, there is a kind of mature feeling, low acidity, the entrance has cooked Pu, caramel, herbal, chocolate flavor, sweet feeling.

Sunlight mantelin: tropical fruit, fermentation, moderate acidity, smooth taste, sweet feeling obvious.

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