Mantenin hand-made gold Manning Lin Dong Manning difference in flavor of aged Mantenin coffee beans

Sumatran Coffee-Manning

Altitude: 750 Musi 1500 meters

Treatment method: wet planing method

Flavor description: the flavor is very rich, the acidity is weak, fragrant, bitter, mellow, with a little sweetness, chocolate finish.

The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, of which "Manning" from Sumatra is the most famous.

Lintong is also known as Sumatran Coffee, Lake Tawa at the north end can be called Aceh Coffee or Lake Tawa Coffee, and the area between Lindong Coffee and Lake Toba can be called Manning.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are.

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". Her flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee. As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste. After baking, the beans are very large, and the raw beans are brown or dark green with a special aroma like caramel and a mellow taste.

Sumatra, Sumatra province:

The best coffee in Sumatra comes from two places: in Aceh, north of Sumatra, near Lake Tawar and the mountains that surround Lake Toba further 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.

* Mandheling:

It refers to the most famous half-sun beans or sun beans around Lake Lake Toba in north-central Sumatra and the Lindong Mountains (Lintong) at an altitude of 900-1200 meters above sea level on the southwest coast. Batak is the backbone of coffee farmers in this area and was once known as the most full-grained coffee beans in the world. Mantenin is a trademark used to produce coffee from Arabica coffee in North Sumatra and Mantenin Mandailing coffee from the Tapanuli area of northwest Sumatra. It has the unique fragrance of herbs and trees.

* Lindong area (Lintong):

Lin Dong Manning, 1200 to 1500 meters above sea level, comes from the most famous coffee in Lake Toba on the island of North Sumatra. A correct understanding of Golden Manning Coffee is not golden manning in color or golden manning.

Gold Manning is produced in the Lintong (Lindong) region of northern Sumatra, Sumatra, Indonesia. The harvest operation is limited to picking ripe fruit from a single fruit by hand to ensure the quality of its preliminary selection of beans. Coffee cherries are processed by SEMI-WASHED semi-washing, dried in the natural sun, shelled and then processed through another drying and refining process, two times of raw bean cleaning and four times of Hand-Pick manual selection. Therefore, it can be said that it is a strict selection of top Manning coffee. Huang Jinman marked "PWN" is the abbreviation of Indonesia's Pawani company, whose gold Manning coffee has been registered in Indonesia.

The difference between [Manning and Golden Manning]:

A brown friend asked, "I'm a beginner in coffee. What's the difference between this golden manning and Manning G1? I really can't drink it." For professional coffee diners and taste-sensitive coffee lovers, if you drink these two types of coffee at the same time, the result will be very obvious. Huang Man's sweetness and cleanliness, mellow, wild spice flavor are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

Manning needs layers of screening, which I think is absolutely necessary. The probability of defective beans is too high, coupled with the ugly appearance, sometimes good beans look like defective beans. Every time I pick Mantenin, I can pick out a handful of defective beans, look back in the defective beans, and feel that it is not defective beans, it looks like this. However, after baking, Mantenin is like a caterpillar breaking its cocoon into a butterfly. The ripe beans are very full and look quite pleasing to the eye.

And gold Mantenin defect rate of 2%, very beautiful.

What kind of beans is old gold manning?

As a matter of fact, old coffee has a long history in Indonesia, because the early shipping is not so developed, and it takes a long time to transport coffee from Indonesia to other countries.

The slow drying of coffee beans coupled with the blowing of the sea breeze adds a very special flavor. Due to the progress of modern shipping, transportation time has been greatly reduced, so coffee with a special flavor like this has become a specially processed coffee bean.

The treatment of aged beans is a technology, which must be closely monitored during the aging process of coffee beans, the dry humidity and temperature of the warehouse have standard requirements, and coffee raw beans should be flipped irregularly, so as to avoid the drop or mildew between the upper and lower dry humidity. The aging process is not to make it lose its flavor, but to create another flavor, and a pleasant flavor.

Qianjie Coffee suggests the Philharmonic pressure brewing method:

1. Water temperature: 85 degrees

two。 Degree of grinding: small Fuji 3.5

3. Baking degree: medium and deep baking

4. Steaming time: 2 times, the first time 20 seconds, the first time 50 seconds

Specific techniques: Philharmonic pressure positive pressure preparation, it is recommended to add 20 grams of coffee powder, gouache ratio at 1:17, first into 83 degrees hot water 100g, stir three to five times to make coffee powder fully wetting, static for 20s, add remaining hot water to 240g, rest for 40s, stir for 5s, wait until 1 minute 50 seconds up and down pressure, the total time is 2 minutes 5 seconds.

Flavor: full-bodied, complex, outstanding spice, forest fragrance

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