The difference between Old Manning and ordinary Manning introduction to the treatment of aged Manning

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With regard to aging treatment, aged Manning aged beans is an unexpected result of coffee history, because during the Dutch colonial period, Sumatra was one of the main producing areas of coffee beans in the world at that time, and the coffee produced had to supply the huge demand of European consumer countries. in order to ensure a good supply, the coffee bean merchants kept the harvest for storage and stored it for a long time. Fearing that the beans would be moldy and corrupt, the bean merchants would lose all their money, so they took several actions for granted during Chen Fang's period, coupled with the fact that it took a long time to sail, resulting in a unique special flavor. European coffee gluttons flocked to it.

With the evolution of the times, the processing technology of today's aged Manning aged beans has changed with each passing day, more accurate and mature. The so-called "aged beans" does not mean that coffee beans can be aged for a few years at will. if they are not treated in accordance with a specific way, the beans will rot after they have been kept for a long time, change from fresh turquoise to gray and yellow, completely lose their flavor, or even become moldy worms. It may make the coffee merchants' painstaking efforts wasted, and the old beans become bad beans.

There are two special requirements for coffee in the aging treatment of Manning:

1. To store in a warehouse with temperature and humidity control or ventilation:

Generally speaking, aged beans should be stored in the country of origin and stored in warehouses with temperature and humidity control or good ventilation.

two。 To turn regularly and constantly:

You must check the coffee beans frequently and turn the whole bags of coffee beans in linen cloth in order to give each side uniform contact with the air, to make the coffee beans dry and to avoid mildew and decay. After a long time of ripening, Mantenin's fruit acid not only becomes soft and moist, but also its mellow thickness and unique flavor can be stunning in the mouth, which is the charm of aged Mantenin. Coffee farmers select high-quality raw beans and then use stringent monitoring standards to ripen them for up to 24 months, turning the raw beans in the storage trough regularly while waiting to avoid dampness and mildew. The process is extremely labor-intensive, but also created a more mellow and lasting flavor of the aged Mantenin.