What is Golden Manning Coffee? How should Indonesian coffee be roasted properly?

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Coffee from several big islands in Indonesia is very famous, including Sumatra, Java, Sulawesi, Bali and so on.

─ manning, a famous coffee bean in Sumatra, is the most familiar to everyone. From our experience of testing beans, Mantenin, which belongs to Lintong and Aceh provinces, is the best. In addition to climate and geographical location, the special post-processing method ─ wet planing (Wet-Hulling) is also one of the important factors why Mantenin can have different flavor. The wet planing method simply means that when the raw beans are half-dried and the moisture content is still as high as 30% Murray 50%, the seed shells are removed, and then continue to be dried, so as to solve the dilemma of excessive drying time, which can be completed in only four days.

However, the high proportion of defective beans in Mantenin is a common problem, with a very high proportion of worms and some acids. In our experience, even raw beans marked with grade G1 still have a lot of defective beans. Only some batches above the golden Manning grade or specially selected by hand can meet the standard of fine coffee.

Arabica tree species coffee was introduced during Dutch rule in the 18th century, and the main producing areas were located in Sumatra, Java and Sulawesi. Mantenin's deep, low-acidity and rich taste made it known as' the most important coffee in the world'. Among them, Sumatra has the largest production, and the largest producing area is Aceh in the north.

Mantenin coffee in Indonesia is generally treated by semi-washing. Coffee farmers harvest mature coffee beans, remove the external skin and pulp but retain the film tissue on the coffee beans, and remove the bad beans that do not bear fruit and float on the water surface through the process of immersion and fermentation. while the sturdy and sunken beans with surface film can be sunburned high or directly to the ground, and finally the moisture content can reach a unified standard with a dryer. The most unique is the coffee beans covered with parchment and thin film, polished and cleaned before shipment, and then exposed on a high shelf until the color reaches dark green dryness. The world calls this section of the special treatment method called Indonesian semi-washing, large coffee processing plants can accurately control each treatment process, flavor and taste has a certain level. On the other hand, small coffee farmers treat raw beans in their own yard, and the flavor will vary according to the handling methods and skills of different coffee farmers.

The proportion of defective beans selected carefully by hand is about 3%, the weight loss ratio of coffee beans from baking to deep baking (full city+) is 18%, and the proportion of empty shell beans to bad beans is 4%. Baking Manning must extend the time of medium and low temperature to completely dehydrate and dry the coffee to reduce the astringent taste. Manning is the most suitable for deep roasting because coffee beans are hard and complete enough not to mask the mellow acidity of coffee beans because of the bitterness caused by deep roasting.

Heavy baking (slightly strong to strong): with the sweetness of caramel cookies, the biggest difference from gold mantenin is that Mount Mantenin in Sumatra, Indonesia, with a hint of earth, sweet aromas of honey almonds and fresh herbage, the taste is more balanced and smooth than golden manning, and it is nice to have a slight malic acid in the aftertaste.

However, Jiayushan mantenin is also suitable for medium and shallow roasting (city and full city). In light roasting (city), it develops a spicy fruit flavor similar to the unique green apple flavor of Panamanian coffee, and in re-roasting (full city) has a very strong spice smell, smooth with ester finish and sweet with honey brown sugar.