The Holy Land of Lake FTC, North Sumatra, Indonesia selects how to cook Mantenin coffee beans.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

This batch of Mantenin Coffee is called the Holy Land Choice. "you may mistake this Indonesian bean for a Central American washed bean." In any case, you just don't think of these beans as Indonesia in our traditional impression. " This is the feeling of Indonesia that I tasted this time. It is well known that Indonesian beans from North Sumatra and Aceh have a very unique flavor. Beans in this region are synonymous with full texture and low acidity, but they are also accompanied by quality instability and allude to the historical and political chaos of the region. For a long time, the defective flavor of moss and soil has been produced due to picking and treatment techniques. But Indonesian exporter PT INDO CAFCO believes that there is still great potential for the quality of Indonesian coffee beans, so in 2010 set up a grower training center FTC, located in Lake dopa in North Sumatra, whose main responsibility is to instill sustainable planting techniques, financial knowledge and quality control techniques to local growers. The producers in this area are dominated by a large number of small farmers (about 100000 families), and growers can receive guidance in FTC or in their villages. The content of the training is not limited to agricultural knowledge and operations, but also emphasizes the importance of environmental protection. So far, about 10500 growers have been trained.

Indonesia is a very humid place, which has a very significant impact on the handling of coffee. Traditional growers first complete the giling basah process (wet planing in Chinese, in which farmers remove the peel, pulp and pectin after picking coffee, and then let the beans ferment overnight for up to 12 hours). The wet coffee beans will be washed at least three times the next day to remove the remaining pectin. The coffee is then spread out on a tarp for four hours, when the moisture content is 40-50%, and then the beans are sold to the middleman. These wet coffee beans are directly shelled into asalan and then transported to Medan for further drying, selection, packaging and export. Because there are too many uncontrollable intermediaries, coffee beans are easily contaminated to have these defective flavors.

FTC built an off-the-ground bed to replace the tarpaulin on the floor, with labels next to each batch of coffee beans to record real-time progress, and a greenhouse for sun and honey treatment, where everything from wet shaving to full washing to solarization can be carried out. The initial experiment focused largely on drying technology. The performance of coffee at different moisture content, altitude and water activity after drying was observed in detail. Continue to do some customized treatment for some bakers in Europe and North America to continuously improve the process of sun and honey treatment, and develop some micro-batch products with stable flavor.

It is with this strong infrastructure and experimental data accumulation that FTC can steadily export boutique coffee in batches. In this Holy Land selection Mantenin Coffee, we drink complete flavors of cedar, sweet grass and cinnamon in light baking and full flavors of cedar, dark chocolate and herbal spices in deep roasting.

END