Aceh Manning Tiger Manning single Coffee beans recommended

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Ache Sumatra

Tiger Mandheling

Aceh Sumatran tiger Mantenin

Producing area: Aceh

Varieties: Caturra, Typica, Sidikalong

Soil: volcanic soil

Altitude: 1500m

Treatment method: wet planing method

| 01 | production area description |

Indonesia is an archipelago country, the main producing areas are located in Sumatra, Java and Sulawesi. The northern part of Sumatra is relatively high above sea level. Aceh, where Lake Tawa is located, and North Sumatra, where Lake Toba is located, are the main Arabica coffee producing areas. Lake Tawa is located in the Gayo Mountains in the north of Aceh province in Sumatra, across Indonesia on both sides of the equator, the humid tropical rain forest climate is rich in rainfall, and the fertile volcanic soil brings rich nutrients to coffee; however, due to the remote and inconvenient transportation, it was not until 1924 that coffee was grown, mostly with traditional shade and no pesticides.

Coffee is the second largest cash export crop in Aceh. It is estimated that there are about 60000 small-scale coffee farmers, and each person owns about 1 Murray 2 hectares of coffee planting land. Indonesia's traditional way of coffee trade is multi-point supply, starting from farmers, through multi-layer middlemen, slowly accumulate a large number of export goods. In the Indonesian coffee trading system, the direct trade of receiving goods from farmers and arranging for export through a single window is quite rare in Indonesia.

02 | handling 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 removes peel and pulp and retains parchment and mucous membrane.

② tank fermentation

③ washing off mucous membrane

④ with parchment is sun-dried for 2-3 days to 20-24% moisture content.

⑤ scraped off the parchment

⑥ dries raw beans to 12-13% moisture content.

⑦, prepare for exit.

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.

03 | Analysis of raw beans

[Indonesian tiger Mantenin]

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.

04 | Baking analysis

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.

This tiger manning is well-balanced and clean, with obvious flavors of cream, dark chocolate and nuts.

05 | Cooking data

Filter cup: KONO

Gouache ratio: 1:14

Degree of grinding: small Fuji 3.5

Water temperature: 86 ℃

Brewing and cooking techniques:

Steam for 30s with 26g water, slowly inject water to 118g for segmentation, and then slightly increase the slow flushing to 210g.

Total duration: 1 million 39 percent 45 "

Sweetness: ☆☆

Acidity: ☆

Bitterness: ☆☆

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4, water temperature 86 °C