What's the flavor of Indonesian gold Mantenin coffee beans? Is Sumatran gold manning expensive? India

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What's the flavor of Indonesian gold Mantenin coffee beans? Is Sumatran gold manning expensive? Introduction of the three major coffee producing areas in Indonesia?

In the front street, Indonesia PWN gold Mantenin black coffee beans G1 washed imported single boutique fresh deep baking 89 yuan 227g

Gold manning has been a very popular product in Taiwan for many years. With its unique dried cream and thick taste, it has always had a large number of enthusiasts. The coffee search team came to the Jiayu producing area in northern Sumatra to actually visit the producing area. At the same time, the cup test came from a very large number of smaller plot samples from the Jiayu producing area. On the other hand, we also repeated cup tests on the relationship between different bean sizes and flavors.

Gold mantenin is famous in the coffee industry, produced in the mountains of Lake Toba on the island of North Sumatra, Indonesia. Pawani exclusively sells gold mantenin as the best in mantenin coffee. Raw beans are carefully selected by hand and processed delicately. We roast (about City Roast) in the way of shallow stir-frying in Lanshan, except for the rich wild aroma of Mantenin coffee. Thick and pure flavor shows a more elegant flavor, which is a rare cup of coffee.

Mandheling seems to be synonymous with Indonesian boutique coffee. In fact, Mandailing is neither the name of the Indonesian place name, the name of the producing area, the name of the port, nor the name of the coffee variety, but a mispronunciation of Mandaining, an ethnic group that used to live in Sumatra. Why does this nation serve coffee? One of them is a legendary attack.

Variety characteristics: gold manning is harvested by hand, with exquisite agricultural processing technology, and hand-selected, high-quality coffee beans are produced by four sieves and four selections to remove defective beans. Generally, the mantenin produced from Sumatra will have a bit of earthy flavor, the tasting tail has a strong grass flavor, and if it is deeply baked, it will have a bitter taste. After carefully selected gold mantenin, each bean is full, with a strong aroma, and the taste is more round and mellow than that of ordinary mantenin, with a slightly sweet taste at the end, which is the best choice to add milk. Golden Manning can be said to have the title of invincible myth in direct coffee.

Another feature of the wet planing method is the increase in the probability of the so-called "sheep's hoof beans". Because the raw beans are planted with a shell planer in the semi-soft stage when they are still very wet, the fragile soft wet raw beans are very easily cracked, broken or scratched by mechanical force, resulting in the so-called sheep's foot beans and scratched beans, resulting in the deterioration of the selling phase of raw beans. This is why the appearance of Manning raw beans on the market is always in a mess, even in the so-called G1 grade, hand-picked three times, and even makes people wonder if they have met unscrupulous bean merchants. But after a careful hand-picking process, the raw beans will be more crystal clear than the common raw beans, which is why Manning makes me love and hate a little bit.

Sumatra, Indonesia's main coffee producer, can be roughly divided into three major coffee producing areas:

At the northern end of the island, Mount Gayo Mountain in Aceh Province, Lake Toba Lake in Jiangsu Province, namely Lindong District, and Mangkuraja in Bengkulu Province in the south. The Jiayu producing area, which surrounds the scenic Lake Tawar, has an average annual rainfall of average 2200mm, an excellent average altitude, and volcanic soil that helps to grow coffee. Coffee planting is usually carried out by independent small farmers in this area, and coffee quality is improved by shading trees. Different from Lin Dong Mantenin, another origin of Indonesian boutique coffee.

The coffee in Jiayu area is calm and introverted, usually with a very thick taste and rich chocolate fruit flavor. After repeated cup tests, small farmers from Jiayu production area were specially selected for three times of manual manual selection (Triple-Picked) in addition to the highest G1 grade, that is, they had a relatively low proportion of defective beans in addition to excellent flavor performance.

Sumatra is the main producing area of Indonesian boutique beans, and the coffee system is very complex. Here, the complexity is reduced to four types:

(1) the well-known Mantenin refers to the most famous half-sun or sun-dried beans around 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. The Batak is the backbone of coffee farmers in this area.

(2) Golden Manning, after four times of manual screening, is higher than the average Manning.

(3) Lake Tawa coffee refers to washed, semi-washed or sun-dried beans (less) in the area of Gayo Mountain (8-1600 meters above sea level) near Lake Tawa in the northernmost region of Sumatra. The area is heavily deployed, and the famous La Minita Manor in Costa Rica has also traveled across the ocean to guide semi-washing technology. In addition, there is also the owner of the well-known Dutch Coffee Group (Holland Coffee Group).

Cover the Olympic landscape to wash beans, it can be said that the clouds of war are thick with smoke.

(4) Old Manning and Java Old Brown.

Dry aromas of caramel and nuts, wet aromas of cocoa and grass, full-bodied and full-bodied taste of cocoa, mellow taste, slightly creamy and long taste of honey caramel. Classical and unique strong taste and wine-like mellow, and with strong wild aroma, flavor low sophisticated, lingering in the throat for a long time. Full-bodied aroma with a more elegant flavor, with a special wild flavor.

Qianjie recommended cooking:

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.