A special treatment method of coffee beans specially treated by old Mantenin in Indonesia
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Old Manning
Old coffee actually has a long history in Indonesia, because the early shipping was not so developed.
It takes a long time to transport coffee from Indonesia to other countries. over time, coffee beans are rich in water and fresh.
The slow drying coupled with the sea breeze adds a very special flavor.
Due to the progress of modern shipping, transportation time has been greatly reduced, so coffee with a special flavor like this has become a specially processed coffee bean.
Dealing with aged beans is a technology.
The so-called old coffee bean Aged bean is:
The natural aging of raw beans is achieved by prolonging the storage time (usually 2mi-3 years). These changes include decreased acidity, color changes and thickening of beans.
The storage environment must be cool and ventilated.
Coffee beans must be closely monitored during the aging process, and there are standard requirements for humidity and temperature in the warehouse.
And to irregularly turn the coffee beans, so as not to dry up and down the humidity gap or mildew and scrap.
The aging process is not to make it lose its flavor, but to create another flavor, and a pleasant flavor.
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