The characteristic flavor and taste of Manning coffee beans describe how Manning brews coffee by hand.

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Friends who have come into contact with the Mantenin series of raw beans should more or less know that the manning raw beans have a special feature: green, clear, less silver skin, full, stout beans that people can not help but be deeply attracted when they first see it.

Although Mantening raw beans looked like a lot of defective beans, in fact, it was later found that although the proportion was higher than that of ordinary manor beans and boutique beans, it looked really frightening visually when opening the bag. however, most of them are the strange shape of the "floral" of sheep's foot beans, and the appearance of Manning's unique defective beans such as scratched beans is magnified by visual perception. In fact, after the really scary black beans and black insects were quickly removed, it was no longer as unbearable as it was when I first opened it.

The reason why Manning has so many strangely shaped beans even makes people say, "is this bean merchant cheating money?" "the answer to this misunderstanding was finally found in the recently published book" Fine Coffee. " If you want to know the problem of Manning's appearance, you must start with his way of dealing with it.

In the producing area of Mantenin: Sumatra, Indonesia, is a very humid area. In general, the raw coffee beans are dried and the moisture content is reduced to 12% or ripe for one to three months before grinding off the seed shell to remove the coffee beans that we are familiar with. But because Sumatra was too wet, wise local ancestors took advantage of it and developed a unique trick: wet shaving (Wet-Hulling), that is, when the raw beans were half dried and the moisture content was as high as 30% to 50%, the seed shells were removed and then left to dry in order to solve the problem of excessive drying time. In this way, because the drying time is shortened to two to four days, the fermentation period of coffee beans is shortened, and the acidity decreases a lot, but the relative thickness increases, and the aromas of caramel and fruit are obvious, even with aromas of herbs or herbs and wood. this is the unique regional fragrance of Sumatra.

However, the effect of early removal of the seed shell is that the raw beans are half dry without the last two layers of protection (note: the four layers of protection of coffee beans: pericarp, pectin, seed shell, silver skin), which is like taking off your clothes and basking in the sun. Although the wet planing method solves the problem of drying time, the relative probability of raw beans being contaminated by molds, fungi and yeasts is also greatly increased. But paradoxically, these factors have become the key factors in creating Manning's special aroma.

Another feature of the wet planing method is the increase in the probability of the so-called "sheep's hoof beans". Because raw beans are used to grow shells when they are still very wet and semi-soft, fragile soft and wet raw beans are very easily cracked, broken, or scratched by mechanical force, resulting in the formation of so-called sheep's hoof beans and scratched beans, resulting in poor sales of raw beans. This is why the appearance of Manning raw beans on the market is always at sixes and sevens, even if they are hand-picked three times in the so-called G1 grade, and even make people wonder if they have encountered unscrupulous bean merchants. But after a careful hand-picking process, the raw beans will be more crystal clear than the common raw beans, which is why Manning makes me love and hate a little bit.

Manning beans can not be viewed completely in terms of the defective beans of traditional boutique beans, but as long as they are carefully selected, the beans can basically be used after removing the severely defective insect bites, black beans and rotten beans.