How should I bake manning coffee beans? What is the wet planing of Sumatran Manning coffee?

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Sumatran coffee, commonly known as Manning, comes from the Indonesian island of Sumatra, which is the second largest island in Indonesia and the sixth largest in the world, with an area of 470000 square kilometers, which is 13 times the size of Taiwan.

Although Sumatra is large, coffee is not grown all over the island. Coffee trees are planted in only the two northernmost provinces of the island's eight provinces-Aceh and Jiangsu: Aceh coffee is mainly produced in the Cayou Mountains (Gayo Mountain) around Lake Lake Tawar, where farmers are mostly local Gayo People aborigines. Coffee in Jiangsu Province is mainly produced in Sidikalang and Lintong producing areas on the west and south of Lake Toba, the largest super crater lake in the world, and the local farmers are mostly composed of Batak People aborigines.

The production system of Sumatran coffee is unique: there are only a handful of large coffee estates on the island, replaced by tens of thousands of small farmers who not only grow and harvest their own coffee, but also take the pulpy coffee seeds out of the berries and expose them to the sun. But when the raw bean is not completely dry, the seed shell will be peeled off. The goods are collected by small, medium and large acquirers and dried in stages before they are handed over to exporters. In the hands of exporters, it is sometimes even necessary to re-sun-dry until the water content is up to standard before entering the bean-picking room to manually pick out defective beans and sundries and pack them for export after sieve classification.

This unique semi-washing method is known locally as Giling Basah, also known as wet stripping (wet-hulled). This system allows coffee beans to dry at a very slow rate, resulting in a unique rich texture of Sumatra; although it takes a lot of manpower to pick out defects, the thick style is unique in the world!

Gold manning: mainly produced in Java, Sulawesi and Sumatra in Indonesia, unlike coffee in other parts of the world, Mantenin is not famous for its producing areas but for its picking and handling methods.

Gold Mantenin enjoys a high position in the coffee industry. The Sumatran variety of semi-washed (also known as dry treatment) is the most prominent bean in the Indonesian coffee industry; pure manual picking is more mellow than ordinary mantenin and has a very deep taste of low acidity and bitterness. in addition to the rich and rough Mantenin coffee should have.

Sumatra distinguishes between the "Jiayu Mountain of Aceh Province", "Dorba Lake of Jiangsu Province" and "Lindong La Suna" at the northern end of the island, and the "Jiayu producing area" of Lake Tawa, which is located in the south of the island. The world-famous Golden Manning Coffee comes from the Jiayu producing area of Lake Tawa.

The characteristic of Jiayu producing area is that it has abundant annual rainfall of about 2200mm, Rain Water, with an average altitude of 1100 Mel 1400 meters, as well as volcanic soil suitable for coffee cultivation.

Coffee planting is usually carried out by independent small farmers in this producing area, and coffee quality is improved by using shade trees to grow coffee. Different from Lindong Mantenin, another producing area of Indonesian boutique coffee, the coffee in Jiayu producing area has the characteristics of calmness and introversion, so Golden Manning has a thick creamy taste and rich chocolate fruit flavor. It also reduces the proportion of defective beans because of the cumbersome procedures for farmers to pick beans.

Coffee roasting advice on Qianjie:

Because of the high acidity of the beans themselves, Qianjie coffee usually chooses deep roasting to grind off its acidity to highlight its mellow taste and cocoa and nut flavors.

Indonesian coffee beans are mainly planted with iron pickup, iron pickup variants and Arabica native varieties containing Robusta gene, and are suitable for slow baking with medium firepower to achieve the same degree of dehydration. Stir-fry in the standard baking method, 20% of the bean throttle, 50% of the browning point throttle, 80% of the primary throttle, the firepower can be fine-tuned according to the ROR situation, and the adjustment range is about 5%. It is recommended to bake the beans until the second explosion begins, and the baking degree is medium depth, which can effectively remove the soil flavor of Indonesian wet planing coffee and increase the chocolate flavor and alcohol thickness.