Sumatra | introduction to Blue Eye Mantenin G1 microbatches | Manning baking / Mantenin hand flushing skills

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In Indonesia, there are rare micro-batches with almost zero defects. The Toba Lake Nihuta area of Lindong not only has a high elevation, but also the surrounding local conditions are the best in the Toba Lake region. The coffee grown is clean, and the flavor and sweetness and fruit flavor are quite obvious. Coupled with many hand-selected micro-batches (TP), Yuyun is still clean after cooling down.

The best coffee in Sumatra comes from two places: the Aceh province north of Sumatra near Lake Tawar and the mountains that surround Lake Toba in the south. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans.

Sumatra is the second largest island in Indonesia and the sixth largest in the world, covering an area of 470000 square kilometers, 13 times the size of Taiwan, and is divided into eight provinces, but only two provinces grow a lot of coffee-Aceh and Jiangsu provinces, the most representative coffee producing areas are the Gayo Mountain mountains around Lake Lake Tawar in Aceh province. Coffee grown for local aborigines (Gayo People) is a characteristic culture dominated by female farming and harvesting. Coffee in Jiangsu Province is grown around Lake Lake Toba, which has a huge area and is the largest volcanic lake in the world. The famous producing area is Lintong on the south of Lake Toba.

Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then it is stored in a fermentation tank for about a day (24 hours). When the fermentation is complete, the attached mucus can be easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee, making this unique Indonesian coffee.

Mantenin beans are soft and suitable for slow baking over a long period of time, reducing acidity and developing aromas of caramel, nuts, chocolate and cedar.

Manning hand flushing technique: use KONO filter cup, water temperature 86 ~ 88 °C, water powder ratio 1:15, soak with slow water flow to avoid bitterness from over-extraction.