Sumatran Tiger Mantenin Coffee Bean Source Story Wet planing treatment and introduction of hand-punching parameters

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Customers who often come to Qianjie must know that we have several mantenin coffees, after all, these are the boutiques selected by Qianjie after many tests. Mantenin is a very famous coffee in Indonesia. Bitterness is the first impression of this kind of coffee, but it is exactly a kind of bitterness. The taste of different types of Manning is different, like the famous gold Manning brand, the taste is cleaner and the level is richer. But what Qianjie wants to share today is another Mantenin, named Tiger Manning, this bean also has a strict screening system, so what is the performance and story of this tiger?

Tiger Mantenin, as its name implies, is produced in Indonesia, the hometown of Manning. On ordinary mantenin fruit trees, the AA grade mantenin is selected three times and finally selected with 19 mesh (refers to beans through a 19-mesh sieve and finally filtered out, in order to make each bean almost the same size and diameter as far as possible). Therefore, some people use the term "Sumatra tiger" to describe the nobility and rarity of these 19-order selected beans. In the cup test, the taste shows that the consistency and the fruit aroma and sweetness of the beans are very high, and the entrance is sweet for a long time. It is indeed a rare good bean, which is loved by coffee glutton.

There are different kinds of tigers, including Siberian tiger, Bengal tiger, Sumatran tiger, Indian tiger, Sumatran tiger, mainly distributed in Indonesia's Sumatra Islands, is the only existing tiger distributed only on the island. Some people use the term "Sumatran tiger" to describe the rarity and value of this manning, so it is called "Sumatran tiger manning", and the Chinese also known as "tiger manning" and "tiger manning". Of course, finally, there is a saying that there is a "tiger manor" in Sumatra, which specializes in producing Sumatran manning, in which the batch specially selected by his family is named "tiger manning", also known as "tiger manning".

Coffee variety

The breeds of Indonesian tiger Mantenin are Kaddura, iron pickup and Sidikalong. Kaddura tastes sour with lemon or citrus taste and is not as sweet as iron pickup and bourbon in terms of sweetness, because Kaddura's sweetness depends on the number and dose of fertilizer applied by growers, and has high production capacity, but continuous fertilization and pruning are necessary to maintain production capacity, so the trees are short and branched. Although production capacity has increased, production is still limited because of the two-year harvest period and the high cost of care. Iron pickup is the closest variety to the original species. The bean shape is slightly longer, like an elongated egg, known as Arabigo or criollo in Central America. There is a clean citric acid taste, sweet aftertaste, low resistance to leaf rust, making it not easy to take care of, low seed setting, coupled with a long harvest period (harvest every two years), the yield is not much.

Treatment method

Wet planing, also known as wet shelling Wet Hulling, also known as Giling Basah in the local language, is a traditional Indonesian coffee treatment. Judging from the name alone, the wet planing method is very similar to the wet treatment (water washing treatment). However, the cup flavor of the two treatments is very different. The coffee treated by the wet planing method is usually mellow and strong, and the personality is very distinct.

Steps of wet planing treatment

① remove peel and pulp, retain parchment and mucous membrane ② pool fermentation ③ wash off mucous membrane ④ with parchment paper sun drying for 2-3 days, to water content 20-24% ⑤ plane parchment ⑥ to dry raw beans to 12-13% ⑦ ready for export

Why do you use wet planing?

a. Climatic reasons

The tradition of using wet planing in Indonesia starts with the local weather. Humidity in Indonesia is between 70 and 90 percent all year round, typhoons continue, and in some areas, annual rainfall can reach as much as 2000mm. You know, raw beans are most afraid of Rain Water. How did Indonesia overcome such bad weather conditions to produce rich and mellow Mantenin coffee? That is to rely on wet planing. In tropical climates, coffee takes an average of 2-3 weeks to dry. In such a humid climate in Indonesia, dry coffee has become a big problem. Coffee must take longer to dry, during which time the coffee still maintains a high humidity, making it easier for bacteria to soak into raw coffee beans.

In the process of ordinary washing, the drying process is carried out with parchment to protect raw beans from external damage to a certain extent. However, we can note that the wet planing removes the parchment for the final step of drying, so that the sun shines directly on the surface of the raw beans, causing the coffee beans to dry quickly, 2-3 times faster than washing.

b. economic performance

In the 17th century, Dutch colonists first introduced coffee to Indonesia. This group of colonists sought more and faster economic returns. Wet planing greatly shortened the time spent on the farm and greatly reduced the cost of labor. This coincides with the mentality of investors who pursue quick profits and reduce costs. This is also a reason to promote the wet planing method.

c. Defects and kuku kambing (Bauhinia)

When the parchment is removed by wet planing, the water content of coffee is still as high as 20-24%, while in general treatment, the water content of coffee is reduced to 10-12% before shelling. In the "semi-dry" state, parchment will adhere to the surface of raw beans, removing parchment is more difficult than "fully dry", and the shelling process requires more friction. But on the other hand, "semi-dry" raw coffee beans are very fragile at this time, far less hard than "fully dry" raw beans, so beans are more likely to be squeezed and form a small gap. This is what we often call horseshoes or sheep's hoof beans (locally known as kuku kambing). The super speed of wet planing also causes Manning to have higher defects. Employees will be arranged to carry out manual selection of defects in the processing plant, usually with DP (second hand selection) and TP (third hand selection). After three times of hand selection, Mantenin will be better than the second hand selection in the defect rate.

Roasting Analysis of Qianjie Coffee Tiger Mantenin

This coffee has a round raw bean body, yellowish green, good evenness and high moisture content. The goal of baking is medium-deep baking, in order to erase too much sour taste and improve its mellow thickness and balance. In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the baking process, because the elevation of the bean is only medium and the bean quality is very soft, in order to remove the excess gouache and avoid being sour due to lack of dehydration, the baking method of prolonging dehydration time and reducing fire is adopted to adjust the firepower before the bean enters the yellowing point, the dehydration is finished and the first explosion is completed to avoid burns on the bean surface, and choose to come out of the oven 4 minutes after the end of the first explosion and 20 seconds before the second explosion to prolong the caramelization reaction time. Reflect its high quality cleanliness and sweetness.

Test record of Qianjie Coffee Tiger Mantening Cup

This tiger manning has a well-balanced taste with obvious flavors of cream, dark chocolate and nuts.

Ache Sumatra Tiger Mandheling

Aceh Sumatran tiger Mantenin

Producing area: Aceh

Varieties: Caturra, Typica, Sidikalong

Altitude: 1500m

Treatment method: wet planing method

[Qianjie Coffee Tiger Manning KONO hand flushing parameters]

Filter cup: KONO filter cup water temperature: 88 degrees grinding degree: small Fuji grinding degree 4

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Qianjie coffee brewing techniques: gouache ratio 1:14, 17g powder, the first injection of 25g water, 30s steaming, the second injection to 238g water, extraction time about 2:30 seconds

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.

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