Sumatran Honey treated Mantenin Coffee Bean Flavor description what is the meaning of TP?

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TP

Coffee farmers in Sumatra, Indonesia, are not smart and even single-minded. It is well known that the varieties of Sumatran coffee are very complex and chaotic, and the varieties are not of high grade. And Sumatran coffee farmers, including the local coffee association, have not moved to change their varieties to this day, introducing some fashionable varieties to show their appearance. What they insist on is to achieve the refinement of post-processing as far as possible at the current level.

After this batch of honey-treated coffee was processed into coffee beans from the origin, the truck was transported directly to the coffee export processing plant in Medan, and a large number of female workers wore light-colored Arabic headscarves. Row by row in front of the low table carefully selected the raw coffee beans sifted according to the particle mesh size we requested, and picked out the outstanding beans among these raw beans. The standard of Sumatra export G1 is usually selected twice, we ask to add it again, the exporter is very straightforward, after a lot of talk about adding the third hand selection fee, the local Muslim sisters began to choose carefully.

Indonesia is a country with low labor costs, and the idea of coffee practitioners is also very simple. They earn money by working. They do not even have the desire to get rich overnight by engaging in coffee work. Year after year, they work silently and hard to achieve a good reputation of Sumatran coffee in the international market.

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Honey treatment

When many enthusiasts mention honey treatment or sun treatment, they immediately think of the flavor of flowers and fruits. In fact, the flavor of flowers and fruits is mainly determined by the variety of coffee. For example, washed Sidamo still has a clear and bright flavor of fruit and flowers. Even in Panama, which is famous for Geisha, honey treatments of other varieties except Geisha do not at least have that full flavor of flowers and fruits.

This batch of coffee treated with Sumatran honey is roughly between yellow honey and black honey in terms of treatment. Although the thick flesh of Sumatran coffee cherries is partially removed during peeling, the amount of flesh attached to the parchment is still very large, and it permeates more fructose into the coffee beans. In Sumatra, the risk of making honey treatment is very high, in order to keep the flesh attached to parchment from fermenting, coffee farmers need to put more manpower into constantly turning, although this batch of coffee does not have the flavour of flowers and fruits, but it provides this coffee with the flavor of dark jam after roasting, which is the biggest flavor difference from the ordinary wet planing method.

Because of the excessive labor investment, only one or two farms can make such products. The coffee farmer who used to supply us in Yazaki also gave up such a job because the production risk was too high. This year we only got 50 bags.

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