Sumatra has developed a unique wet planing method to give its coffee beans a unique regional aroma.

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Except Manning English Mandheling is very special. Manning coffee raw beans also have their own special and unique global characteristics, that is, wet planing (wet-hulled) treatment. The treatment factory buys raw coffee beans with preliminary removal of peel, pulp and seed shell (with pectin residue) from coffee farmers, then further exposure and drying to about 50% water content. Then the "wet planing" method is used to deal with raw coffee beans, that is, when the water content of raw coffee beans is still very high, remove the seed shell and dry it again. When the water content is reduced to 12 ~ 13%, the dryness of the goods can be shipped. Through this special treatment of Manning coffee, will form a typical dark green coffee beans.

The climate of Sumatra coffee producing area is extremely humid. Unlike American or African climatic conditions, there can be a natural dry environment after coffee fruit is harvested and processed. Sumatran ancestors accumulated experience and developed a unique wet planing method. The "seed shell" (parchment, commonly known as sheepskin) is removed in advance before the drying process.

Wet planing (Wet-Hulling), that is, when the raw beans are half-dried and the moisture content is still as high as 30% to 50%, the seed shells are removed first, and then left to dry in order to solve the problem of drying for too long. 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.

Coffee gluttons praise each other for a hundred years, word of mouth of high-quality Mantenin Sumatra variety, is one of the delicious Arabica varieties. Today, Indonesia's Mantenin has a variety of varieties and very different shapes, including a mixture of Arabica and Robusta. European and American people flock to the gold Golden Mandheling coffee beans-tripod gold Mantenin (Gold Top Mandheling) is better than the general Mantenin. The secret of being superior lies in... It has been hand-selected many times to achieve the really good taste of removing the turnip.

Warm Tip: be careful when you buy Manning

Avoid the following three traps and enjoy the real quality Manning.

1. The largest coffee grower in Indonesia is low-quality robusta (mainly used to make instant coffee with poor flavor; therefore, it is not discussed in the category of boutique coffee). The annual output of Arabica coffee beans accounts for only 10%. Black-hearted, unprofessional coffee shop brainboards will be impersonated as Manning with Indonesian Robusta.

2. The name of the product contains the word "flavor": for example, Manning flavor, Mamba (Manning-Brazil) flavor, etc. In fact, the ingredient contains a small amount of Manning. They don't usually put very good Mantenin coffee beans.

3. There are many defects: defective beans are easy to appear because of dampness in producing areas, insect pests, management, harvesting methods, raw bean treatment methods and other factors. Responsible stores must take the time to find high-quality raw bean suppliers and do the necessary screening of raw beans before Mantenin is baked. It is recommended that you buy Mantenin coffee beans, do not buy earbags or coffee powder. In this way, you can see the appearance of the coffee beans by opening the bag, and it's a good way to make sure you get a good manning.