Which tastes better, old manning or fresh manning? Suggestion on brewing aged Mantenin coffee beans

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Sumatra-Lin Dong's Old Manning

Aged is a special method of treatment.

Raw coffee beans are stored in a special storage environment.

In order to reduce the acidity of coffee beans

Increase some degree of aging (including dust and wood)

Which is better, old beans or fresh beans?

Wisdom is seen by everyone.

Most of the coffee is fresh and better

But because the aged beans are treated in different ways

Just like the low cause treatment also makes the flavor different.

So it can't be compared.

What I want to clarify is:

The so-called old age does not mean that some bean merchant cannot sell new beans when he buys them.

And then laid the beans for several years.

The aged beans are all stored in a certain procedure in the place of origin.

So there are years (the same as the years of red wine and whiskey)

And the reason for the emergence of the origin of aged beans

It is said that in the days when there were no ships, there were no sails.

It often takes several months to transport goods such as coffee.

Because beans have been drifting on the sea for a long time.

So that the flavor of beans has changed.

Some people drink this special flavor

I think it's good.

So buy a lot of it.

After that, people in the place of origin began to "manufacture" aged beans in accordance with such storage conditions.

And it has become an important item--

Aged Mantenin Aged mandheling

After a long time of ripening, Mantenin's fruit acid not only becomes soft and moist, but also its mellow thickness and unique flavor can be stunning in the mouth, which is the charm of aged Mantenin. Coffee farmers select high-quality raw beans and then use stringent monitoring standards to ripen them for up to 24 months, turning the raw beans in the storage trough regularly while waiting to avoid dampness and mildew. The process is extremely labor-intensive, but also created a more mellow and lasting flavor of the aged Mantenin.

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Instructions and cooking suggestions:

This is a very special flavor, full of exotic coffee.

As a matter of fact, this kind of old coffee has a long history in Indonesia, because the early shipping is not so developed, and it takes a long time to transport coffee from Indonesia to other countries. over time, the water-rich fresh coffee beans are slowly dried, coupled with the sea breeze blowing to add a very special flavor! Due to the advances in modern shipping, transportation time has been greatly reduced, so coffee with such a special flavor has become a specially processed coffee bean.

Dealing with aged beans is a technology, which must be closely monitored during the aging process of coffee beans, not to let it lose its flavor, but to create another flavor, and a pleasant flavor! --

This kind of coffee is not suitable for roasting too shallow, because it tastes too strong when it is lightly roasted, and I don't think it is so pleasant, but when it comes to medium roasting, the characteristics of the whole coffee are obvious. After baking and rest, it will taste particularly good for 4 days.

The dry aroma of ground powder is "strange" like glutinous rice, malt, spices, caramel and wood. the wet aroma after adding hot water is dull and dull, and the smell of baked caramel and wood plus a hint of swamp-it feels so strong after entrance! A powerful dark sweetness, lilac, woody aroma, herbs and mint, the longer you leave it, the more complex it becomes.

This taste is unique, it is difficult for me to describe it in words, you can find a lot of untasted taste in it, in short, this is a "strange" coffee, you should try it! --