The Origin Story of Old Manning in Indonesia what is the difference between Old Manning and Indian-style soiled beans

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Growing at 1200mi Mel 1500m above sea level, the fruit acid of Manning not only becomes soft and moist after a long time of ripening.

Its mellow thickness and unique flavor can be more amazing in the mouth, which is the charm of old Manning.

Coffee farmers select high-quality raw beans and then use stringent monitoring standards to ripen for up to 24 months.

Turn the raw beans in the storage trough regularly while waiting to avoid dampness and mildew. The process is extremely labor-intensive.

It also creates a more mellow and lasting flavor of the aged Mantenin.

Flavor: sweet herb banana melon old tea feeling.

Treatment: semi-washing

Producing country: Indonesia

Suggested brewing methods: hand flushing, Philharmonic pressure, smart filter cup

Although there are different legends about the emergence of Indonesia's old Manning, if you take another Indian weathered bean (Monsooned coffee), you will find that the two are in a similar situation.

At the beginning, the beans from the two coffee-producing colonies were shipped back to the European sovereign state, and the wind stains and Chen Cang created these two kinds of beans with special methods! Both of them are not listed as new crop (fresh raw beans in the harvest season) as soon as they are harvested, but need complicated procedures to do post-processing.

The main results are as follows: (1) both of them have unique flavor. If you select the beans with sufficient quality and grade, you will find that the flavor is unique, and the sweetness, chocolate flavor and richness are all excellent.

(2) if it is not handled properly or the grade is not enough, the flavor will be very scary, and it is easy to taste the rotten old Mantenin and the wind stains of salty sea water.

Old Mantenin, has its unique conditions to put, first of all, beans, Mantenin original flavor is very rich, shown in the mouth of the body touch, very sticky, even in the passage of time, good Mantenin these features will not be missing, but some more exciting spicy flavor, will turn to a more warm and full-bodied caramel spicy because of long-term ripening, of course, the premise is that the aged beans are excellent. Otherwise, the result is counterproductive: rotten, gelatinous, dull wood (not scented cedar or cypress).

The production process of aged beans is to pick and harvest raw beans that meet the production conditions in that year, deal with the condition of shell beans with quite high moisture content, and place them directly in the storage tank of the warehouse, in order to avoid mildew or the accumulation of beans, resulting in temperature [ripening], you have to turn these shell beans, how to turn them? What's the flip frequency? Then it needs to be monitored for a long time depending on the situation of beans and experienced processing plants. Time is money. It is particularly appropriate here. If it is not handled well, it is not worth it at all.

The quantity of this batch of Aged Lington Mandheling is small, with only 300 bags left. in about 1994, when the exporter had just renovated his storage and processing plant, the temperature and humidity control of the environment of the treatment plant was further improved. The biggest differences in taste were [reduced woody taste], [better sweetness], [gorgeous aroma], and the defective beans after shelling were strictly screened out. It is very different from the Chen Nianman who has been tested in the past. With regard to the performance of taste, especially the enhancement of sweetness, I think it has something to do with the selected tree species from Lin Dong. if it had not been for this batch of Lin Dongjing to select beans, the sweetness might not have been so good.