What is the source of Manning coffee? What are the characteristics? How to cook?

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What are the characteristics of Manning coffee?

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". The flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee. At a time when Blue Mountain had not yet been made public, Manning coffee was considered to be the best product in the world. after baking, the beans were very large, raw beans were brown or dark green, special aroma like caramel, mellow taste, no soft acidity, but bitter taste. The production volume is relatively small, so the price is slightly higher than the general coffee beans.

Manning Coffee producing area

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". The main producing areas are Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Manning" produced in Sumatra is the most famous. The best of the exquisite traditional Arabica coffee produced in northern Sumatra is sold as Lin Dong and Manning. To be exact, Lindong refers to the coffee that grows in a small area southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau full of fern covers. Lindong coffee is grown without shade, does not use chemicals, and is almost entirely owned by small private owners. Manning is a broader term that includes Lindong Coffee and similar conditions in the Diari (capital Sidikalang), the northern growing area of Lake Toba.

The origin of the name of Manning coffee

Manning is not the name of the producing area, the place name, the port name, nor the name of the coffee breed. How did its name come from?

In fact, it is the phonetic error of Indonesia's Mantenin people.

During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the boss mistook him for asking where you were from, so he replied: Manning. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name came out, and the coffee merchant is now the famous PWN Coffee Company.

Known as Mantenin, it is produced around Lake Toba in northern Sumatra. The finished product has a unique fragrance of herbs and trees.

Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, creating another wave of market demand. Even Europe and the United States are crazy about it.

The old manning is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink.

Lin Dong Mantenin, with herbs, wheat aroma, bright acid value, grass, melon and fruit flavor.

Characteristics of Manning Coffee

The flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are. Manning coffee is considered to be the most mellow coffee in the world. When tasting manning, you can feel obvious lubrication on the tip of the tongue and low acidity, 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. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste.

Manning Coffee processing

Sellers often mark Lin Dong and Manning coffee as dry. In fact, the pulp and coffee seeds are often separated by a variety of mixing modes, and the more common is a backyard wet treatment. The smart farmer put the freshly picked coffee cherries into a simple peeling machine made of scrap metal, wood and bicycle parts. Then put the peeled sticky beans in a plastic woven bag to ferment overnight. The next morning the soft pulp and slime that had been fermented were manually washed away. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to the middleman's warehouse to remove the silver skin and further dry. Finally, the coffee was trucked to Port Medan, the capital of Sumatra, to complete the third and final drying.

The gentleman in coffee, Sumatra Manning, is a first-class coffee bean growing in the plateau and mountain area at an altitude of 750-1500 meters.

In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all the coffee trees, people had to give up Arabica, which had been in operation for many years, and introduced the disease-resistant Robusta coffee tree from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. Planted on hillsides between 750m and 1500 m above sea level, the mysterious and unique Sumatran species give Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor. Mantenin coffee beans have large granules and hard beans, and they are prone to defects in the process of planting. After harvest, they are usually subject to strict manual selection. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial single product.

The most famous coffee producers in Asia are the islands of Malaysia: Sumatra, Java and Kaliman.

Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, with two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In addition to the mellow taste of Indonesian coffee, there is also a bitter sweet taste, sometimes mixed with a touch of mildew, which is popular with people who like to drink concentrated roasted coffee. Sumatra manning coffee is called "classic" because it is stored in the cellar for three years before export. But the collection coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will increase, the finish will be longer, and will bring a strong spicy flavor, sometimes sour, sometimes walnut, sometimes chocolate. Before Blue Mountain Coffee was discovered, Manning was regarded as the best coffee.

Golden Manning's cooking advice:

It is recommended that the water temperature is 87 ℃, the degree of grinding is small Fuji 4, the ratio of water to powder is 1:13, and the total time is about 1:50.

Lin Dong Mantenin's advice on cooking:

It is recommended that the water temperature is 87 ℃, the degree of grinding is small Fuji 4, the ratio of water to powder is 1:13, and the total time is about 1:45.

Old Manning's cooking advice:

It is recommended that the water temperature is 88 degrees Celsius, the degree of grinding is small Fuji 4 moderate grinding, the ratio of water to powder is 1:15, the total time is about 1:45.