Honey treatment | what is the flavor of Sumatra Manning-Glinchi Kerinci coffee beans? How to rush

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Honey treatment | what is the flavor of Sumatra Manning-Glinchi Kerinci coffee beans? How to cook Glinchi?

Kerinci honey is provided by 600 farmers in the Kerinci Valley, a fertile land with volcanic soil rich in more than 300000 people, known as "rice bowls". The Kerinci Valley is surrounded by the Mount Kerinci volcano in Kerinci Heights and Kerinci Seblat National Park, Sumatra's largest national park. The park covers an area of 5235 square miles of tropical rain forests, volcanoes, mountains, wetlands and rivers; some of which provide tangible benefits to society's highly dependent agriculture. 7 million people and 10 million hectares of agricultural land depend on water resources in forested mountainous areas. The region is also a UNESCO World Heritage site, with more tigers in Nepal, Vietnam, Cambodia, Laos and China.

The conservation team, directed by local conservationists, started a few years ago with a small group of farmers who produced 20 bags and had to trek for three hours to a sheller and process cherries in large plastic buckets. The relationship with Santang Export Company has enabled farmers in the Kerinci Valley to increase production from 20 bags to container volume and quality by buying their own shellers, adding ceramic fermentors, larger terraces and getting up more protruding. Dry canopy and Oliver gravity sorting table. Today, the number of farmers participating in the group has increased to more than 600 small farmers. Most of these farms are less than a few acres, and most of them are drawn through gps. Conservation efforts focus on coffee grown without encroaching on national parks, and today the number of trees they distribute is now close to 1 million. As more and more families realize that they can get a better life through Kerinci coffee, rather than illegal hunting and illegal cultivation on park land, the plan is working.

Founded by Craig Owen in 2005, Santiang Exports specializes in Sumatran coffee and focuses on conservation and sustainable development. They have a relationship with cooperatives dedicated to improving processes and quality control. Sandan works hard with these cooperatives to help improve equipment such as drying beds, influence local governments to build better processing facilities, improve quality standards and processing, and encourage farmers to improve quality standards, processing, record keeping and consistency.

The best coffee in Sumatra comes from two places: the province of Aceh, north of Sumatra, near the Tavar region and the mountains that surround Lake Toba in the south. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans.

Flavor: the classic excellent taste, the taste is more strong, dry aromas of caramel and nuts, wet aromas of cocoa and grass, rich and full-bodied taste, with warm and steady cocoa, mellow taste, slightly creamy and long taste of honey caramel.

The Kerinci Highlands of Kerinci Volcano

Higher and higher altitude: 1200-1500 meters

Arabica coffee variety Andung Sari,Sigararutang,P88,Tim-Tim,Bor-Bor

Harvest time: April to May

Milling: honey treatment

Aroma: sweet, salty

Taste: chocolate, apricot, cherry

Body: clean, syrup

Acidity: succulent

Full-bodied with mellow and rich and lively sense of movement, not astringent and sour, mellow and bitter can be fully revealed. It is also considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue. It also has a low acidity and a hint of herbal aroma. Mantenin, the excellent taste in the classic, the taste is more strong, full-bodied with mellow and rich and lively dynamic, not astringent but not sour, mellow and bitter can be fully revealed. It is also considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue. It also has a low acidity and a hint of herbal aroma.

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 "

BG lapping 4Z

Other suggestions for trickling extraction:

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