Is the Star of Manning in Indonesia really Golden Manning? is the Star of Lindong Mann in Sumatra delicious?

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Manning is not the name of the coffee breed. It is the transliteration of the mandheling people of Mandaining, Indonesia. During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the boss mistook him for asking where you were from, so he replied: Mandaining. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name came out.

In the world of boutique coffee, Manning Coffee refers specifically to Arabica produced by Lake dopa and Lake Acitava in Sumatra. Some people say that Mantenin is the richest coffee in the world, with a little sweetness, low-key sour, sweet is better, with some vegetation aroma, is the characteristics of this kind of coffee. Friends with strong taste can give it a try. I once liked Manning very much, not only because of its weight, but also because of the charming return after tasting these unique bitterness.

Lindong is the main producing area of high quality Manning. Man Star selected dozens of farmers in the area, in a small town south of Lake Toba, where decades-old Sumatran Tibica trees grow in stark contrast to nearby Manning farmers and large coffee estates.

Lindong Man Star of Sumatra, Indonesia

[producing area]: Lindong NORTH SUMATRA LINTONG, Sumatra

[bean seed]: Typica iron pickup

[harvest time]: October-December

[altitude]: over 1300 m

[treatment]: Sumatra wet planing method

[flavor]: citrus | spices | Mango | Milk | pleasant sour and sweet taste | soil aroma peculiar to Sumatra

Wet planing Step by step

one

Peel the coffee fruit, put the shell beans into a vat or sink filled with water, and remove the defective shell beans floating on the liquid surface.

two

Wash the dense shell beans that have sunk to the bottom of the water, put them in a bucket or plastic bag, and do dry body fermentation, that is, to ferment and flavor the pectin sugar on the surface of the seed shell. Basically, the longer the fermentation time, the more sour. Fermentation time varies from person to person, generally only a few hours, but there are manors omitting the dry body fermentation stage, direct exposure with shell beans, can always be sour and improve the sticky taste.

three

When the bean with shell is exposed to the sun for one or two days, the moisture content of the bean body is 30% 50%, and the bean body is still semi-hard and semi-soft. Wipe off the seed shell with a shell planer to speed up the drying process, and the moisture content is 12% 13% in about two days.

The wet planing method greatly shortens the drying time, and the fermentation period and sour taste of coffee beans are greatly reduced, but the thick thickness is increased, with obvious caramel and fruit aromas, with slightly woody and herbal flavours. This is the classic "regional flavor" of Sumatran coffee.

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