Indonesia Sumatra EKA Nusa Mandrine Coffee Beans Good to drink?_Mandrine brewing parameters suggest

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Indonesia, the largest Muslim country in the world, according to statistics, there are more than 13000 islands, large and small, and it is a veritable country of ten thousand islands. Indonesia is also the fifth largest producer of coffee in the world, and a small number of high-end boutique coffee in Indonesia is also famous internationally. Among them, Gold Manning and Mantenin are the representatives and collectively referred to as Indonesian coffee. Other coffee such as Java, Kalossi Toraja and Flores are also famous internationally for their rich taste.

Let's take a brief look at the flavor of Indonesian coffee with a simple flavor tour; from the northwestern corner of Indonesia to the province of Sumatera, which was also the worst-hit province of Aceh in 2004, it is a rich area that has just ended after a long civil war, and it is also the hometown of Golden Manning.

In the "GAYO Mountains" (Jiayu Mountain) area, most of the coffee beans in this area are planted by small farmers, hand-selected coffee beans by hand, and strictly select large full raw beans, because of their green color and the laudatory name of Lvbao Manning. It has a light sour aroma. Rich greasy feeling, after entering the throat, it looks like the creamy smell of dark chocolate, with distinct layers and rich taste, so that the strong aroma of coffee overflows the mouth, making people leisurely and soothing. Go south from Aceh to Medan, where the Chinese gather, and then south to Lindong Lintong,Mandheling, the hometown of purebred Mantenin, which used to be the ethnic name for coffee growers in this Lindong region, and later generations gradually named all the coffee produced in northern Sumatra as "Mantenin."

For Indonesian coffee beans, Lindong Manning's flavor is relatively elegant, with soft herbal and honey aromas, a sense of acidity popping out of the mouth, followed by a wash of the tongue, like the tonality of grapefruit, then the sour taste turns into sweetness, leading to a hint of camphor forest-like natural aroma. When the coffee temperature is slightly lower, body becomes stronger, nectar and herbal aromas are more obvious, slightly herbal aromas, so many layers of taste on the tip of the tongue, as warm as Southeast Asian dance, but as relaxing as SPA massage, is a bean with a rich sense of smell and taste.

And the Lintong producing area Mantenin, which has been successfully extracted, should be impressive in its sweetness. At one entrance, it is still a little hard to tell which kind of sweet it is. It tastes like extra-thick syrup, and then it slowly melts into the sweetness of caramel, dark chocolate, and maltose, which is quite interesting. Leave a little spice at the bottom of the cup, which smells like black pepper beef jerky. It's a kind of coffee bean with a lot of flavor.

Leave Lindong District to the southernmost tip of Sumatera and cross the sea to the hometown of Java coffee. Java currently produces only a small amount of Arabica beans because of coffee tree rust in 1877. Coupled with the earlier gimmicks of abuse of Java coffee by merchants, the high-quality halo of Java coffee has also been eroded. But if you can find and taste real high-end Java coffee, it also has a different flavor.

High-end Java coffee is produced on the Indonesian island of Java and belongs to Arabica coffee. The nose is full-bodied and full-bodied, with clear, high-quality acidity, high balance, and sometimes nutty flavors. No matter in appearance and quality, super Java coffee is quite excellent. The bitterness and mellow of Java coffee, coupled with the sweetness of chocolate syrup, make Java coffee more mellow and palatable, just like a woman's vaguely charming, charming and just right. Miss and very popular with women!

The easternmost end of Java takes a boat across the sea to the famous international tourist resort "Bali Coffee Island", which also produces the famous Bali Coffee. This sightseeing-oriented coffee does not belong to the category of high-end coffee, so we will not repeat it.

Thousands of miles east of Bali, there is a narrow island called "Nusa Denggara" (Nusa Tenggara Barat), which is called (Snake Island). This island produces high-quality Arabica organic coffee beans, Flores (Flores) coffee beans, although this coffee bean is not new, but the annual output is not much and is not widely circulated on the market. However, the coffee bean competition in the past two years has gradually emerged and become more and more popular in the London Coffee week held on November 23, 2014.

Flores coffee has the fresh floral and fruity aroma rarely seen in Indonesian coffee beans. Its soft nectar aroma really makes people feel sweet and pleasant, and the quiet bright acidity also adds some layers to this coffee, with chocolate-like consistency and woody flavor, while the lasting sweetness of Huigan is always reminiscent of maple syrup or lactose when mixed with evergreen shrub aroma.

From Nusa Tenggara (Nusa Tenggara Barat) across the sea northbound in Indonesia, there is a big U-shaped journey to the last stop. Coffee beans produced in Sulawesi, Sulawesi and Toraja are shipped to Kalossi for processing in the early days, so they are often called Toraja Kalossi Coffee coffee, which is the Sumatran variety Sumatra Typica Varietal. It is a precious coffee used by the Indonesian royal family to entertain foreign guests.

Toraja coffee beans are full-grained and full-bodied. This coffee bean exudes a natural walnut flavor and will feel full-bodied and sweet on the palate. Although it is moderately roasted, the acidity changes quickly, the taste is more smooth and full-bodied, the taste is quite rich, and the throat is long.

Good Toraja coffee beans have a low sour taste, sweetness and consistency taste a bit like tasting single malt whisky, close to the wet soil flavor of Sumatra Manning, with a slightly fresh grassy aroma. When the coffee cools, it will give your taste buds a second wave of caramel.

Finally, there is a brief introduction to the coffee of Papua New Guinea (Papua New Guinea), a large island connecting Irian in northeastern Indonesia. Because of its unique flavor but poor production, it is usually exhibited with Indonesian coffee.

PNG coffee has slightly spicy aromas, sweet nuts, sugarcane and creamy smoothness; medium-roasted PNG coffee has a special sweetness and a hint of mellow wine, like a supple red wine, with a lingering finish.

That's all. Have you found the coffee that appeals to you?

[Indonesian Coffee-Sumatra EKA NUSA Manning Coffee suggestion]

Recommended cooking method: hand flushing

Degree of grinding: 4 (Fuji R440)

Water temperature: 88 °C

V60 filter cup, 17 grams of powder, water temperature 88 degrees, grinding 4, water powder ratio close to 1:14

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 120ml cut off, slow water injection to 230ml

That is, 30-120-230, the total extraction time is 1: 39: 50.

Flavor:

Dry fragrance has some spices, herbal aroma, wet fragrance has chocolate aroma.

The first part is a soft fruit acid, the middle part of the black chocolate is very obvious, the tail rhyme is a typical Mantenin herbal flavor, caramel sweet and long-lasting.

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