Taste and Flavor characteristics and treatment of Indonesian Sumatra Coffee Bean and Mantenin Coffee Bean

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Indonesia, the largest archipelago country in the world, has more than 400 volcanoes in the country, of which more than 1/3 are active, accounting for about 16% of the world's total. However, the residents of Rakuten do not care about it at all. "symbiosis with volcanoes" has become a unique local culture. Despite the ethnic complexity and religious diversity of Indonesia, the awe and worship of volcanoes is quite consistent. Located in the westernmost part of Indonesia and the sixth largest island in the world, Sumatra is also a famous volcanic island. Lake Lake Toba, the largest volcanic lake in the world, is located on the motor plateau of northern Sumatra. It is rich in natural resources and the special volcanic geological conditions make the nearby soil fertile, which is very suitable for growing coffee, rubber, pepper and other crops. Bring a lot of economic benefits to local residents.

Since the Dutch planted the first coffee tree in Indonesia more than 300 years ago, to this day, Indonesia is the fourth largest coffee producer in the world, while Sumatra, Java and Sulawesi are the three major coffee producing areas in Indonesia. 90% of the varieties are Robusta, while Sumatra coffee is a rare Arabica.

Sumatran coffee, also known as "Mandheling coffee", generally refers to Arabica coffee produced in northern Sumatra. Among them, Aceh and North Sumatra are the main producing areas. Aceh coffee is mainly produced in the Jiayou Mountains (Gayo Mountain) around Lake Lake Tawar, while coffee in Jiangsu Province is mainly produced in Sidikalang on the west side of Lake Toba and Lintong on the south.

In addition to providing mineral-rich volcanic soil, the rainforest climate with large temperature difference and abundant rain water are just enough to meet the environmental conditions for the growth of coffee beans. Mantenin coffee beans have large particles and hard texture, and are prone to defects in the process of planting, so they are usually subject to strict manual selection after harvest.

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as Sumatran Coffee. The main producing areas are Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Manning" produced in Sumatra is the most famous. The best of the exquisite traditional Arabica coffee produced in northern Sumatra of Sumatra is sold as Lindong Lintong and Manning Mandheling. To be exact, Lindong Lintong refers to coffee growing in a small area in the southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau full of fern covers. Lintong Lindong Coffee is grown without shade, does not use chemicals, and is almost entirely owned by small private owners. Mandheling Mantning is a broader term that includes Lintong Lindong Manning Coffee and similar conditions in the Diari (capital Sidikalang), the northern growing area of Lake Toba.

Manning Coffee processing

Sellers often mark Lintong Lindong and Mandheling Manning coffee as dry. In fact, the pulp and coffee seeds are often separated by a variety of mixing modes, and the more common is a backyard wet treatment. The smart farmer put the freshly picked coffee cherries into a simple peeling machine made of scrap metal, wood and bicycle parts. Then put the peeled sticky beans in a plastic woven bag to ferment overnight. The next morning the soft pulp and slime that had been fermented were manually washed away. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to the middleman's warehouse to remove the silver skin and further dry. Finally, the coffee was trucked to Port Medan in Medan, the capital of Sumatra, for the third and final drying.

It is also reported that in other Mandheling Mantenin producing areas, after peeling, the sticky material is allowed to dry and attach to the beans, just like the semi-washing treatment in Brazil. Then use a machine to remove the sun-dried sticky and silver skin. Finally, it goes through the same two-stage drying, first in the middleman's warehouse and then in the exporter's warehouse in Medan's port of Medan.

The processing process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Manning coffee. Only one thing is certain. These treatments occasionally produce excellent coffee and are extremely unstable. Only through the merciless selection in the Medan port exporter's warehouse can the deep texture and unique and low-key rich taste of Lintong Lindong and Mandheling Mantenin emerge from the interference of other smells.