Sumatra Coffee from Indonesia | Aceh Manning | Super Jiayu | recommendation of individual coffee beans

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Coffee Origin: Sumatra, Indonesia

Manor name: Indonesia Sumatra Aceh Jiayu Gold Manning 20 mesh +

Treatment: semi-washing (wet stripping method)

Bean species: Tim Tim species

Flavor: caramel cream light herb drupe sweet and mellow and full-bodied taste

Baking degree: medium baking

Altitude: 1400m

Indonesia (Indonesia) is the largest archipelago country in the world. Arabica coffee was introduced and planted during the Dutch colonial period in the 18th century, until it became one of the top five coffee producing countries in the world, mainly in Sumatra (Sumatra), Java and Sulawesi.

The specially selected Gayo District of Aceh Province is located in a high-altitude mountain area, straddling Indonesia on both sides of the equator. the hot and humid rainforest climate is rich in rainfall and the fertile volcanic soil brings rich nutrients to coffee; however, due to the remote and inconvenient transportation, coffee was not planted until 1924, mostly with traditional shade and pesticide-free organic cultivation.

Mandheling seems to be synonymous with Indonesian coffee, but it is not the name of the producing area, place or variety, but a mispronunciation of the Mandailing people from Sumatra. During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee and asked the boss what kind of coffee it was. The boss mistakenly thought he was asking him where he was from, so he said: Mantening. After the war, the Japanese soldiers asked traders to transport coffee back to Japan, and after it was very popular, Manning coffee was created.

In order to improve Golden Mandheling defective beans on the high side, the Japanese produced "Golden Mantenin" (Mantenin) with uniform and large beans after four times of manual picking and elimination of defective beans with stricter quality control. Is it possible that big beans will taste better? That seems to be the case in experience! Perhaps it can be inferred that, because the beans look big and sell well, the raw beans will be handled more properly and the quality will be better; and the baking will be uniformly heated, high flavor control, and can steadily produce high-quality flavor and taste!

Treatment method (Coffee Processes)

It refers to the process of turning ripe red fruits into dried raw beans. Each treatment method has its own advantages and disadvantages, and is affected by the natural environment and demand of the place of origin, so each producing area has its own suitable treatment method.

This batch is a semi-washing treatment (Semi-washed) peculiar to Sumatra, Indonesia, also known as wet peeling (wet-hulled). The local climate is humid. After preliminary washing and fermentation treatment, after one to two days of exposure, the moisture content of raw beans is still 30% Muk 50%, that is, peeling off the seed shell before continuing drying, so as to shorten the drying schedule of raw beans. After about 2 days of drying, the moisture content of raw coffee beans can be reduced to 13%. This unique semi-washing method in Indonesia is called Giling Basah wet stripping by locals.

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