Indonesia Sumatra Honey processing method Mantenin Coffee Bean how to drink the process of introduction of variety information

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Sumatra Aceh Mengaya Mandheling Honey

Batch Honey treatment in Mangayao Village of Aceh Mantenin, Sumatra, Indonesia

Origin: Lindong producing area of North Sumatra

Lintong Area,North Sumatra

Altitude: 1000-1500m

Annual rainfall: 2000-3000mm

Dry aroma: mango, passion fruit, flower fragrance

The entrance has obvious acidity of peach and passion fruit, with a little pineapple irritation in the middle, sweet honey, herbs, wood, solid and varied overall flavor.

This rare "honey-treated" processed Mantenin coffee bean in Sumatra is really something to look forward to. The graceful aroma of guava blooms in the mouth and nose, and the mellow taste with cream makes you instantly fall into the magical journey of coffee.

From the beginning of entering the coffee industry, I drank a lot of sour coffee, sun, water washing, honey treatment, white honey treatment, yellow honey treatment, red honey treatment, black honey treatment. African, Asian, American, native, iron pickup, Kaddura, Kaduai, pointed bourbon.

Sour coffee, although the first paragraph feels very good, but some lack in mellow, more or less fragrant, insufficient thickness, good is good, but always feel,. No, no, no. There's something missing.

Recently, the taste seems to have returned to Manning.

This feeling, in the words of a friend, every man has an SUV at the bottom of his heart, and although the speed sense of the sports car can bring a surge of adrenaline, it is always not as pleasant as a roar on a muddy and rugged mountain road.

Probably, Manning is this SUV!

Sumatra treatment: gayo in northern Sumatra, central toba,SP bolon,3-June and September-December are harvested in Sumatra, harvesting only all-red coffee cherries. Indonesian raw beans are graded and screened twice.

Peel the coffee fruit, put the shell beans into the sink, remove the defective beans floating on the surface; take out the sunken beans, and then ferment the dry body, when the pectin sugar is fully fermented to increase the flavor, we all know this step.

Wash the shell beans that have sunk to the bottom of the water slightly, take them out and put them into a bucket, and do a little 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 heavier the sour taste, usually only a few hours.

After drying the beans with shell for a day or two, the moisture content of the bean body reaches 30% murmur50%, while the coffee bean is still semi-hard and semi-soft. The shell planer grinds off the seed shell and then drying it to speed up the drying process. The moisture content of about two days reaches 12% Muoi 13%, about 4 days before and after.

Coffee beans from Sumatra, Indonesia are also systematically graded.

After drying for 2 days, when the moisture is dried to 35-40%, the coffee beans will be received in a woven bag and shelled in the factory.

The shelling process is to grind off the bean shell with a shell planer, and then dry it, with a moisture content of between 12% and 15%. The coffee beans are then sent for machine selection to remove a variety of impurities and then sorted by particle size.

The coffee after machine selection is selected by hand, and the workers pick out the defective beans. Packed in gunny bags after three hand selections. Coffee beans show dark green, protein and fat metabolism and increase aroma.

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