Classification difference of flavor characteristics between Indonesian Sumatra Mantenin and Brazilian Colombian coffee bean varieties

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Front Street Coffee often encounters guests asking how to choose coffee beans, because there are more than 30 kinds of coffee beans currently displayed in Front Street Coffee Store and Tmall flagship store, each with its own characteristics, and other coffee producing areas will be updated from time to time. The purpose of Front Street Coffee is to let everyone who comes to Front Street Coffee drink their favorite coffee and learn about different coffee flavors around the world. Our original intention is to understand each coffee variety, each coffee producing area, each processing flavor, Front Street Coffee hopes that every coffee lover can understand the coffee world more deeply, today we will introduce Colombia coffee, Brazilian coffee, mantinin coffee.

Coffee background contrast

Colombia Coffee Country Introduction

Colombia's favourable climate provides coffee with a true "natural pasture". The country has also become the second largest coffee producer after Brazil, as well as the world's largest exporter of Arabica coffee beans and the world's largest exporter of washed coffee beans. In Colombia, approximately 875,000 hectares of coffee are grown in 590 municipalities and 14 coffee-growing areas. On average, 75 percent of the country's products are exported worldwide, with crops accounting for 10 to 16 percent of agricultural GDP. To Front Street's surprise, most of this coffee comes from small farms, with 60 percent of Colombia coffee farms growing less than one hectare and only 0.5 percent growing more than 20 hectares.

Colombia coffee is a representative of Arabica coffee species, but also a traditional deep roast coffee, with strong and memorable flavor. Colombia coffee beans are characterized by rich and thick aroma, with a clear quality of acidity, high balance, sometimes with nutty flavor, aftertaste, both appearance and quality, Colombia coffee is top grade.

Brazil Coffee Country Introduction

In the 18th century coffee began to be introduced into Brazil. Brazil's emerging middle class is driving rapid growth in coffee consumption in the country, which is growing at about 5% a year. Coffee consumption per capita has surpassed that of the United States to become the world's largest coffee consumer. Its output is the world's first, as long as the country's coffee production is affected, it will directly affect the fluctuation of global coffee. In the Front Street Coffee ration bean series, there is a Brazilian coffee bean with obvious chocolate nut flavor, mellow and moderate, which is the best choice for friends who don't like sour coffee. Front Street Coffee not only includes Brazil in the ration bean series, but also finds Brazilian coffee beans in the seasonal ear coffee series, which shows that Brazil, as a coffee-producing country, is indispensable in the classic coffee flavor.

Brazil is located in the Latin American region of the Western Hemisphere, located in the eastern part of South America, on the west coast of the Atlantic Ocean, bordering all countries on the South American continent except Ecuador and Chile; most of its territory is located between the equator and the Tropic of Capricorn, making it the most extensive tropical country in the world. 1/3 of the territory belongs to tropical rain forest climate, 2/3 belongs to tropical grassland climate, superior tropical natural conditions are very suitable for the growth and production of tropical cash crop coffee.

Brazil makes full use of the tropical geographical environment, attaches importance to coffee production and sales, so that coffee production, export volume, per capita consumption has been ranked first in the world for many years, known as the "coffee kingdom."

Mantenin's history

Mandenin is not the name of the region, place name, port name, or coffee variety, but a transliteration of the Indonesian mandheling people.

During the Japanese occupation of Indonesia in World War II, Japanese soldiers drank delicious coffee there, and later returned to Japan. They were obsessed with the delicious coffee there, so they used the relationship of trade friends to ask the local people to help collect high-quality coffee beans, including this Mantenin. The Japanese liked this coffee bean very much, so they asked for the name. Because the commercial source was inconvenient to disclose, the local people casually said "Mantenin", so Mantenin mistakenly hit the coffee bean. The locals mentioned above are actually the owners of Indonesia PWN Company (Pwani Coffee Company), which buys gold mantinin coffee beans at Front Street Coffee.

Indonesian coffee is mainly produced in Sumatra, Java and Sulawesi, among which Sumatra produced by the "Mantenin" is the most famous. Mantenin is also known as Sumatra Coffee, Lake Tawa in the north can be called Aceh Coffee or Lake Tawa Coffee, Lintong and Toba Lake area can be called Mantenin. Strictly speaking, coffee beans produced in the Toba Lake region (northwest of Sumatra, Indonesia) are traditionally known as "mantenin."

Coffee Grading Comparison

Colombia coffee grading system

Colombia uses bean size as a criterion for differentiation. Excelso and Supremo are both large beans, but the latter is a little bigger than the former. Colombia coffee bean characteristics are often cited as an example: rather than bean size, it is helpful to know the origin of the coffee bean.

Supremo: 17 items

Excelso: 14 - 16.5 mesh

Brazilian coffee grading system

Brazil is one of the lowest-lying coffee-growing countries in Central and South America, so instead of emphasizing hard beans that can only be grown at high altitudes, as other countries such as Colombia do, Brazil ranks coffee beans according to particle size, defect rate, cup test score and flavor.

Flavor rating: from high to low, Strictly Soft very soft, Soft a little soft, Hardish not smooth, Rioy iodine choking taste.

Defect rate classification: according to the number of defective beans, every 300g of raw beans, 6 defective beans NY.2. A perfectly flawless bean is NY.1, and a perfectly flawless bean is rare and unable to maintain a certain supply, so the best raw beans in Brazil are NY.2.

The cup quality rating is from high to low: Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common.

Particle size classification: In Brazil, the largest number of coffee beans is 19 mesh, but the yield is not much, so 17 mesh and 18 mesh are the highest grades.

Mantenin coffee grading

G1, less than 11 defective beans.

G2, 12 to 25 defective beans.

G3, 26 - 44 defective beans.

G4a, 45 to 60 defective beans.

G4b, 61 - 80 defective beans.

G5, 81 to 150 defective beans.

Brewing Flavor Comparison

Qianjie Coffee·Colombia Rose Valley

Manor: Colombia Big Tree Manor

Production area: Santander

Treatment method: anaerobic double enzyme washing

Altitude: 1700 m

Breed: Cadura

Baking advice

The temperature of soybean entering: 180℃, yellowing point: 600 ", 151℃, first explosion point: 948", 183.3℃, development after first explosion: 210 ", 197℃.

brew parameters

Filter cup: Hario V60

Water temperature: 90-92℃

Powder: 15g

Powder water ratio: 1:15

Grindability: BG 6S (80% pass rate of No.20 sieve in Chinese standard)

Brewing technique

The first stage of water injection is stewed with 30g water for about 30 seconds. The second stage of water injection is divided into stages when the water level drops to 125g water. When the water level drops to 225g, the third stage of water injection is continued. When the water level drops to 225g water, the filter cup is removed.(Steaming starts) The extraction time is 2 '00".

Flavor description

Floral, bright acidity, prominent acidity and sweetness, juicy taste, grape, strawberry, green plum.

Qianjie Coffee·Brazil Queen Manor

Region: Morgiana

Estate Name: Fazenda Rainha

Owner: Regina Helena Mello de Carvalho Dias belongs to the Carvalho Dias family

Breed: Yellow Bourbon, Yellow Bourbon

Treatment: Solarization

Altitude: 1400 - 1950m

bake analysis

Raw beans solid texture, good flavor performance, with a slight orange peel and spice flavor, raw beans moisture content 9.9%

This bean moisture content is relatively low, which makes the bean heat absorption ability is very strong, so the front street coffee roasting plan is intended to enter the beans at 200 degrees, and then the fire small damper speeds up the dehydration, and after the dehydration stage, open the stroke door and medium fire to allow the Maillard reaction, the time is not too rapid, close to the end of the explosion.

Front Street Coffee tried to bake 4 times before and after, and finally chose between 1 minute and 45-2 minutes after the end of the explosion. The taste has obvious sweetness, but it is not so boring sweet, with a light lemon aroma in the background. This aroma is more prominent in the wet stage, and the latter stage has obvious dark chocolate flavor. The overall feeling is relatively round, reflecting the overall Brazilian characteristics, but also lively.

brew parameters

Filter cup: Hario V60

Water temperature: 88-90℃

Powder water ratio: 1:15

Degree of grinding: moderate grinding

Brewing technique

The first stage of water injection is stewed with 30g water for about 30 seconds. The second stage of water injection is divided into stages when the water level drops to 125g water. When the water level drops to 225g, the third stage of water injection is continued. When the water level drops to 225g water, the filter cup is removed.(Steaming starts) The extraction time is 2 '00".

Flavor description

Bean sweet, clean, semi-sun will make her acid slightly bright but with sweet knot back to excellent, some even have tropical fruit aroma, especially when brewing aroma overflowing, more people like. Sugar cane juice fresh sweet, black tea, soft fruit sweet, obvious nutty flavor, balanced and soft acidity, bitter slightly clean, rich chocolate aroma and nutty flavor, bright and refreshing taste, smooth and delicate taste.

Qianjie Coffee·Golden Mantinin

Production area: Aceh Gayo Mountain

Altitude: 1100-1600m

Type: Iron Pickup

Treatment: wet planing

baking curve

Front Street Coffee believes that gold mantinin belongs to raw beans with more moisture, and there is a higher deviation value in moisture with sun-dried beans, so special attention should be paid when dehydrating. Raw beans with high moisture content can be tasted after being put into raw beans. Close the damper immediately, steam for 30 seconds and then open it to 3 until the color of raw beans turns light green or white. Open the damper to 4, and open it to 5 (maximum) after explosion.

brew parameters

KONO filter cups are recommended for daily brewing of mantelin, because the taste it can bring out will be more mellow and the taste performance will be more direct. Kono filter cup only exhaust part is in that quarter of the ribs, when the water level over the ribs, the filter cup water volume continues to rise, through the weight of the water to increase the pressure, because the outlet is relatively small, can continue coffee particles and water contact time a little longer, with the flow of water to drive this can be more effective to bring out soluble substances, front street coffee such brewing method, generally can achieve the guests expected high mellow effect.

Filter cup: Kono filter cup

Water temperature: 86℃

Powder: 15g

Powder water ratio: 1:15

Abrasion: medium fine grinding (BG #6W)

Brewing technique

staged extraction

Steaming with 30g water for 30s, injecting water in a circle with small water flow until 125g, and stopping injecting water until 225g when the water level is about to expose the powder bed, removing the filter cup when the water level is about to expose the powder bed, and extracting for 2 '00".

Flavor description

Multi-layered, full-bodied and clean, well-balanced, rich nutty and caramel aromas with chocolate notes and a lasting finish.

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