Indonesia Sulawesi-Tonaga Indonesia Mantenin producing area Indonesia emerald Mantenin Indonesian coffee

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Indonesia is the largest archipelago country in the world. Arabica tree species coffee was introduced and planted during the Dutch rule in the 18th century. The main producing areas are in Sumatra, Java and Sulawesi. Mantenin's deep, low-acidity and rich taste makes people call it the 'most important coffee in the world'. It is also the fourth largest producer in the world with an annual output of 7 million bags. Coffee is harvested twice a year from May to June and from September to October, with the highest production in Sumatra and Aceh. The scale of the coffee farm is not about 1-3 hectares. Mantenin coffee treatment in Indonesia generally adopts semi-washing method. Coffee farmers harvest ripe coffee beans, remove the external peel and pulp but retain the thin film tissue on the coffee beans, and remove the poor beans that do not bear fruit and float on the water surface through the process of immersion and fermentation, while the strong and sunken beans can be sunlit or directly to the ground with the surface film. Finally, a dryer is used to make the moisture content reach a unified standard. The most unique thing is to use parchment to cover coffee beans with a thin film to maintain a moisture content of 18%. Before shipment, the coffee bean surface film is polished and cleaned. The world calls this section of the special treatment method called Indonesian-style semi-washing method, large coffee processing plants can accurately control each treatment process, flavor and taste has a certain level. On the other hand, small coffee farmers treat raw beans in their own yard, and the flavor will vary according to the handling methods and skills of different coffee farmers.

The coffee produced in Sulawesi, Indonesia's third largest island, accounts for only 9% of Indonesia's coffee production each year. Coffee grows in the rainforest of 750-1500 meters above sea level. Most of the high-quality coffee is grown around the Toraja platform in the southwest. Tonaga is located at an altitude of 1500 meters above sea level on the equatorial belt shrouded with rain and clouds in the afternoon. Coupled with the fertile volcanic soil, these are the best natural climate and environment for coffee growth. Most Indonesian coffee is sold, sold and exported by local coffee companies. Direct coffee has been introduced to small-scale Binalestari coffee merchants in Sulawesi Tonaga. Coffee is several grades G1 in Arabica, and the color of raw coffee beans is long rice-shaped and bright emerald green. Different from the yellowish brown of gold manning and Sumatra manning (compared with photos on the blog), and there are fewer defective beans and poorly fermented white beans, it is a good coffee on a small estate with a less disturbing smell of soil.

Sulawesi Tonaga (Toraja) has the label "Bina lestari" on the coffee bean bag.

Coffee tree species is Arabica, and the best grade is G1 first-grade beans (G2.G3 in sequence)

Coffee has the perfect long rice type.

Gold Mantenin Siti Karan (Sidikalang) Mountain Mantenin Indonesia Sulawesi-Tonaga Huang Man and Siti Karan Mountain Mantenin color is close to yellowish brown, Indonesian Sulawesi Tonaga color is green

There is little difference between Huang Man and Sulawesi Tona in Indonesia.

The end of shallow baking (City): after grinding the beans, there is a clear taste of fairy grass, the special aroma of ginseng and licorice is not disturbing earthy and fishy smell, the taste is clean, light and complex, not bright citrus acid and sweet honey, and the finish has the aroma and tea feeling of alpine oolong tea.

Re-baking second explosion (Full City): the coffee has the aroma of creamy popcorn after grinding, the sweetness of dark chocolate after brewing, the complex aroma and smooth ester taste, and the sweetness of longan honey and brown sugar in the finish.

If the Sulawesi Tonaga coffee is roasted to a slightly strong to strong flavor, it has a rich maltose taste and a low herbal flavor of Indonesian mantenin, which is very different from light roasting and is a great choice on a par with golden manning.