Rainforest Coffee-Sun Manning how much is the cheapest cup of Manning coffee with a story?

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What are the characteristics of manning coffee? how much is the cheapest manning coffee?

* Fine coffee fans remind us that coffee fans are unfaithful and would like to drink different coffee every day. Rainforest coffee with earbags is very suitable for boutique coffee fans, but a packet of 230g rainforest beans is too much! Halving the portion should be of interest to more boutique coffee fans. Listen to his advice, we replace 230g with 100g, also put it in professional breathable coffee bags, boutique coffee fans who want to grind and brew coffee at home with their own hands, don't make a mistake! *

Before Blue Mountain Coffee was discovered, Manning was regarded as the best coffee.

Manning coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity at the same time, but this acidity can also be obviously tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance. The sour taste and bitter taste are quite balanced, the taste is pure and mellow, with a special aroma like caramel, and the taste is mellow. Due to less production, the price is slightly higher than that of ordinary coffee beans. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

Growing up in 750 Mel 1500 Michael's original mountain, Mantenin has a rich, solid taste and a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

Rainforest coffee is the Arabica of Sumatra, also known as Manning.

Some people say that the invention of hanging earbags is the savior in the office of coffee lovers who drink more and more. And in this earbag, it is such a high-level, carefully made, and behind a moving story of boutique Manning coffee? Are you moved?

What is rainforest coffee?

Coffee, which lives in the rainforest, is grown on the banks of the beautiful Lake Tawar Lake in the Gayo Mountains of Indonesia's Aceh province in Sumatra. Coffee experts collectively call the coffee produced here "Arabica Manning Coffee", especially coffee grown in the rainforest, and Wu Ziyu calls it "rainforest coffee."

Manning belongs to plateau coffee above 1200 meters above sea level. The first-class golden manning has a rough taste, with aromas of charcoal and earth, mixed with black chocolate and a variety of spices, such as cloves and pepper. Strong varieties, with a strong aroma, generally for coffee lovers, like to drink a single product.

Rainforest coffee has an amazingly high level of quality. Because it is a natural shade cultivation method, it reduces the interference of chemical fertilizers and pesticides, and avoids excessive sunshine of the plant, so that the quality of coffee beans can reach the best condition. each mouthful has Mantenin's unique aroma and aftertaste, not bitter but not astringent with a bit of comfortable acidity.

Rainforest coffee is grown on the banks of the beautiful Lake Tawar Lake in the Gayo Mountains of Indonesia's Aceh province in Sumatra. Coffee experts collectively call the coffee produced here "Arabica Manning Coffee".

Wu Ziyu, founder of rainforest coffee, launched a rainforest coffee project with sustainable development after the tsunami in South Asia. With the goal of "symbiosis" between farmers' economy and rainforest, Wu Ziyu personally went to Aceh every year to discuss reasonable purchase prices with farmers. Coffee beans are cultivated in natural tree shade, harvested by manpower, washed, dried, picked and bagged until shipped to Taiwan. The whole process is handled by Wu Ziyu and the local team. The surplus is used for the care and restoration of tropical rain forests, which is in line with the spirit of fair trade with a model of "openness and transparency", and practices the concept of "social and global responsibility behind the creation of profits".

What is shade coffee (Shade Grow Coffee)

A traditional method of cultivation, but also the best way to grow ancient Arabica varieties. Farmers do not need to cut down the rainforest on a large scale but plant fruit trees or other secondary crops along the coffee. Caffeine grows under the shade of these trees without destroying the woodland ecology and the habitat of migratory birds. The flowers and fruits of the shady forest attract many omnivores, provide food and shelter from predators, and are full of life like a small biosphere, which is one of the most environmentally friendly and mutually beneficial planting methods.

Asia's first Manning Sun Coffee

After two and a half years of research and development, Rainforest Coffee and Indonesian Niazi Coffee have launched Asia's first Manning sun-cured coffee. Arabica coffee beans are of the best quality by hand in the most traditional way. The beans are naturally fermented and dried in the natural sun, and the fruit aroma and sugar are transformed and concentrated in the coffee beans. The manual process is tedious and the failure rate is high, so every bean is the painstaking effort of farmers. You are cordially invited to taste this sunny Manning tanning coffee.

Sun coffee Dry Process, also known as unwashed (unwashed) or natural (natural) coffee, is the most traditional way of drying beans and originated in Africa. After a little cleaning, the harvested fresh coffee fruits and beans are laid in the bean drying farm to let the sun dry naturally. Because fruit beans are easily affected by climate, if the humidity is not right, beans will grow mold and fail, so in about 10 to 14 days of exposure, it is necessary to keep the beans in the best condition by constantly turning them manually, sieving impurities and leaving them in the best condition.

After careful care, the beans absorb the aroma of the sun, ferment and dry naturally, concentrating the sweetness of the flesh in the beans, with a gentle sweet and sour taste.

Why is sun coffee scarce? In addition to having an adequate sun environment, labor costs are high and the manufacturing process is long, so most people will not use it. In addition, quality control is not easy, the result is either good or bad, so we need to rely on very professional and experienced experts to produce certain quality sun-cured coffee beans. At present, there are not many high-quality sun-dried beans, mostly in Ethiopia, Kenya, Tanzania, Uganda, Burundi and Zimbabwe and other African regions.

-passed the inspection of SGS and Ryukong Foundation, safe and sound

-Natural shade cultivation with a mellow smell

-profit return to local rainforest research

Savor the taste of washed beans and sun-dried beans

The main difference is "fermentation". The water washing method removes the skin and pulp, leaving only the coffee beans, that is, the seeds of the coffee tree fruit. After three days of sunshine, the moisture content is reduced to 12%, and the taste is the original and pure flavor of the coffee beans. The sun sublimates the flavor through "fermentation", just like the natural fermentation of grapes and soybeans, the taste will be transformed to a new level, and so is the sun. The skin and flesh are preserved in the sun, and the taste of coffee flesh is fully infiltrated into the beans after being semi-dry for 20 days, bringing charming fresh acidity and fruity aromas.

The intermediate process of traditional coffee beans in Aceh, Sumatra, is half-washed, that is, after the peel of the fruit is removed, the pulp is placed in a fermentation tank for half a day to one day, and then washed. Therefore, it is called semi-washing. The local village does not have sun experience and equipment, and sun exposure requires farmers to check the fermentation status every day, which is labor-consuming and time-consuming, so each batch of sun-dried coffee beans has its own personality and slightly different flavor. If Ziyu had not established a good relationship with local farmers and villages to help and help, it would not have been possible to give birth to this unique tanning manning.

The sun sublimates the flavor through "fermentation", just like the natural fermentation of grapes and soybeans, the taste will be transformed to a new level, and so is the sun. The skin and flesh are preserved in the sun, and the taste of coffee flesh is fully infiltrated into the beans after being semi-dry for 20 days, bringing charming fresh acidity and fruity aromas.

The middle process of local traditional coffee beans in Sumatazi province is half-washed, that is, after the peel of the fruit is removed, the pulp is placed in a fermentation tank for half a day to one day, and then washed. Therefore, it is called semi-washing. There is no experience and equipment related to the sun in the local village, and the sun needs farmers to check the fermentation status every day, which is labor-consuming and time-consuming, so each batch of coffee beans obtained from the sun has its own personality and slightly different flavor.

Coop.tw/product/%E9%9B%A8%E6%9E%97%E5%92%96%E5%95%A1%E6%97%A5%E6%9B%AC%E6%9B%BC%E7%89%B9%E5%AF%A7#sthash.Qr7bZf0d.dpuf Manning belongs to plateau coffee above 1200 meters above sea level. The first-class golden manning has a rough taste, with aromas of charcoal and earth, mixed with black chocolate and a variety of spices, such as cloves and pepper.

The sun sublimates the flavor through "fermentation", just like the natural fermentation of grapes and soybeans, the taste will be transformed to a new level, and so is the sun. The skin and flesh are preserved in the sun, and the taste of coffee flesh is fully infiltrated into the beans after being semi-dry for 20 days, bringing charming fresh acidity and fruity aromas.

The middle process of local traditional coffee beans in Sumatazi province is half-washed, that is, after the peel of the fruit is removed, the pulp is placed in a fermentation tank for half a day to one day, and then washed. Therefore, it is called semi-washing. There is no experience and equipment related to the sun in the local village, and the sun needs farmers to check the fermentation status every day, which is labor-consuming and time-consuming, so each batch of coffee beans obtained from the sun has its own personality and slightly different flavor.

The sun sublimates the flavor through "fermentation", just like the natural fermentation of grapes and soybeans, the taste will be transformed to a new level, and so is the sun. The skin and flesh are preserved in the sun, and the taste of coffee flesh is fully infiltrated into the beans after being semi-dry for 20 days, bringing charming fresh acidity and fruity aromas.

The middle process of local traditional coffee beans in Sumatazi province is half-washed, that is, after the peel of the fruit is removed, the pulp is placed in a fermentation tank for half a day to one day, and then washed. Therefore, it is called semi-washing. There is no experience and equipment related to the sun in the local village, and the sun needs farmers to check the fermentation status every day, which is labor-consuming and time-consuming, so each batch of coffee beans obtained from the sun has its own personality and slightly different flavor.

The sun sublimates the flavor through "fermentation", just like the natural fermentation of grapes and soybeans, the taste will be transformed to a new level, and so is the sun. The skin and flesh are preserved in the sun, and the taste of coffee flesh is fully infiltrated into the beans after being semi-dry for 20 days, bringing charming fresh acidity and fruity aromas.

The middle process of local traditional coffee beans in Sumatazi province is half-washed, that is, after the peel of the fruit is removed, the pulp is placed in a fermentation tank for half a day to one day, and then washed. Therefore, it is called semi-washing. There is no experience and equipment related to the sun in the local village, and the sun needs farmers to check the fermentation status every day, which is labor-consuming and time-consuming, so each batch of coffee beans obtained from the sun has its own personality and slightly different flavor.

Passed the test of SGS and Ryukong Foundation, safe Yu Yu coffee ── Wu Ziyu changed the starting point of the world

Rainforest Coffee ── Wu Ziyu's starting point for changing the world

The sun sublimates the flavor through "fermentation", just like the natural fermentation of grapes and soybeans, the taste will be transformed to a new level, and so is the sun. The skin and flesh are preserved in the sun, and the taste of coffee flesh is fully infiltrated into the beans after being semi-dry for 20 days, bringing charming fresh acidity and fruity aromas.

The middle process of local traditional coffee beans in Sumatazi province is half-washed, that is, after the peel of the fruit is removed, the pulp is placed in a fermentation tank for half a day to one day, and then washed. Therefore, it is called semi-washing. There is no experience and equipment related to the sun in the local village, and the sun needs farmers to check the fermentation status every day, which is labor-consuming and time-consuming, so each batch of coffee beans obtained from the sun has its own personality and slightly different flavor.

"it was in my mouth a year ago, but now the coffee beans are in a sack printed with 'Rainforest Coffee'. They're really back!" The sense of achievement of achieving the mission, coupled with the frustration of the ideal colliding in reality, tastes like a mountain of coffee, sweet in bitterness. These coffee beans, which Wu Ziyu called "inexhaustible for 100 lifetimes," were imported top Arabica coffee directly from farmers at a price 3-5% higher than that of the producing area when he personally went to Indonesia four months ago. Wu Ziyu, 36, has thick eyebrows and big eyes, and 3,000 pieces of annoyance that have not been trimmed after the 921 earthquake are tied at random in the back of her head. Unexpectedly, beneath his rugged appearance, he has a sensitive, delicate and almost childlike heart.

After 921 in 1988, Wu Ziyu has been involved in post-disaster reconstruction work in his hometown Dongli. After the tsunami in South Asia four years ago, he visited Indonesia's hardest-hit Aceh province together with architect Xie Yingjun and Su Shiwei, director general of the Great pass Cultural Life Association. This trip opened the door for him to explore and understand Indonesia. Yu Youhua, a professor at the Institute of Environmental Engineering at National Taiwan University, then participated in the environmental sustainable development program in the village of Bakkara in northern Sumatra, and planted the seeds of Wu Ziyu's "rainforest coffee" sold in Taiwan.

When she learned that Indonesia, which produces 350000 metric tons of coffee a year, is the fourth largest exporter of raw beans in the world, while the rainforest in Sumatra is disappearing at a rate of 2 million hectares a year, Wu Ziyu decided to do something for Indonesia when she realized that the resources needed for Taiwan's living consumption at this stage came from all over the world, and that she had to consume 29 Taiwan to support herself.

"without close pursuit and humble reflection, compassion and understanding cannot happen, and action cannot be carried out," says Wu Ziyu.

At present, almost all the Fairtrade caffeine sold in Taiwan is purchased from Western franchisees, and what Wu Ziyu needs to do is to go directly to the rural areas of origin to make first-line purchases. In order to raise money, he began to write to friends, asking them to forward them, hoping to call on 400 long-term subscribers to pre-order his rainforest coffee with ideas and ambitions for a period of two years, one pound a month. Although the response fell far short of his default goal (there are only more than 20 at present), Wu Ziyu visited Takongon, a coffee producer in Aceh province, in December last year. In June this year, he spent NT $800000 to buy the first batch of rainforest coffee, totaling 3 metric tons, from farmers.

"Rainforest Coffee follows the social enterprise route, where profits are not distributed to shareholders, but to local farmers." Wu Ziyu points out that the whole plan is divided into three parts, and fair trade is the starting point. He wants to make coffee transactions transparent and the use of accounts and profits fully open.

The follow-up "rainforest project" spends the surplus of rainforest coffee on the care and restoration of tropical rainforest.

A campaign to sponsor the rainforest research project is under way. In June this year, Wu Ziyu signed an agreement with the head of the biology department of Subei University in Sumatra to provide a professor ($5000) and five graduate students ($500,500 per person) for a total of $7500 from the new semester in September. Engage in basic research on the local rainforest and accumulate rainforest-related databases.

"I sincerely hope that they can become the seeds for Indonesia to get rid of poverty." Wu Ziyu said gratefully that since less than 1/10 of rainforest coffee has been sold at present, the research funding is "sponsored" by teacher Yu Youhua in the face of revenue difficulties.

Wu Ziyu regards it as an experiment for a period of two years. If the plan can survive two years later, Wu Ziyu hopes to start rainforest restoration work in the form of purchase or lease.

Wu Ziyu admits that the rainforest coffee project is "very romantic and almost whimsical". However, people are great because of their dreams, and even if they fail, it is also a "beautiful failure"!

Wu Ziyu was most moved by the fact that among the more than 20 initial supporters of the rainforest coffee project, apart from the friends they knew well, half of them were strangers who supported it with just a letter on the Internet. The supporter is a great help in Wu Ziyu's heart. "for them, no matter how hard I work, I will finish the plan to the letter!" Wu Ziyu said firmly.

Semi-washed coffee (Wet Process) is to remove the peel of coffee beans, without fermentation, directly dry, there is a relatively distinct acidity.

Baking degree: medium and heavy baking

Palate: full of aroma, with a slightly sour and sweet taste.

Preservation method

Coffee is very sensitive to temperature, humidity and light, please put it in a dry and cool place and place a sealed can after opening to isolate the air as much as possible. Use it as soon as possible after purchase. The best drinking period is three months and can be kept for up to one year.

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