Lin Dong Manning Gold Manning Tiger Manning Old Mantenin Coffee Bean characteristic Story

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Mantenin coffee bean is one of the most representative coffee beans in Indonesia. There is a Lindong Mantenin coffee bean in the former street food bean series, which is liked by many coffee lovers who love strong flavor with its mellow taste and herbal aroma. Many friends who do not know about Qianjie may misunderstand the series of food rations and beans in Qianjie. They may think that the reason why they are called "rations beans" or sometimes the activity price is only 9.9, is it because of the poor quality of coffee beans? Qianjie food beans are the "facade responsibility" of coffee beans in producing areas, because they are not only coffee beans with higher recognition of basic flavor, but also coffee beans with low price and high performance-to-price ratio.

When choosing a "rations bean" on the shelf, Qianjie coffee will select the beans most representative of the original local flavor in each major producing area, and introduce them to everyone with a taste price of 100g in the packaging. The significance of Qianjie food beans is that people can use low prices to identify the basic flavor of each major producing area, such as Yega's citric acid, Mantenin's herbal flavor, Brazil's Colombian nut chocolate flavor and so on.

Many friends who have just started to choose coffee beans are very confused about choosing coffee beans. They do not know what flavor they are suitable for, and they are also very worried about stepping on thunder. Qianjie thinks that it is most appropriate to choose "rations beans" at this time. Starting with the most classic flavor of several major producing areas, there is no need to spend too much "wrong money" to pull weeds and kill two birds with one stone.

Sumatra coffee beans

Indonesia is located in southeastern Asia, and its coffee history dates back to 1696. Coffee farmers in the Netherlands tried to find a wider place to grow coffee and finally identified the Indonesian island of Java. After 30 years, Indonesia has laid a sufficient foundation in the coffee market.

Today, however, the representative of Indonesian coffee is Mantenin from Sumatra, which is not unexpected, because most of the Java coffee sold to Europe came from Sumatra. Manning is from Sumatra. So Sumatra can be said to be an important coffee producer in Indonesia.

Manning Coffee Story

Mantenin originally refers to the name of a tribe in Indonesia, but there is also a story about the name that turned into a coffee bean. When Japanese soldiers returned to Japan after colonization in Indonesia, they were obsessed with the local delicious coffee, so with the help of trading friends, they asked the locals to help collect high-quality coffee beans, including this Mantenin. The Japanese are very fond of this coffee bean, so they ask the name, because the commercial source is not convenient to disclose, the local people casually said "Mantenin", so Mantenin was mistakenly hit into a coffee bean.

The local people mentioned above are actually the bosses of Indonesia's PWN company (Pwani Coffee Company), which will be mentioned below.

Special treatment of Sumatran Coffee beans-- Wet planing method

Mantning mostly uses Sumatra's unique coffee bean treatment, the wet planing method. As the local weather is often dominated by Rain Water, with continuous typhoons, it is unable to achieve the good weather needed for the sun, and the local economy is not good, so it is also impossible to use the more expensive way of washing, thus giving rise to the wet planing method with local characteristics.

In the first stage, the peel and pulp were removed by a wooden peeling machine, and after fermentation for 3 hours, the moisture content was reduced to 30-50% of semi-dry and semi-wet.

In the second stage, the pectin and sheep skin were removed and the latter part of the drying process took 2-4 days, and the moisture content was reduced to 12-13%.

In addition to the conventional wet planing, there is also an old wet planing method. Coffee beans are first treated by ordinary wet planing, and then sealed in the warehouse for 2-3 years. The environment of the warehouse must be cool and ventilated, and the beans should be turned regularly to prevent mildew and corruption. During this period, the acidity of coffee beans will slowly weaken to sugar, and the color will become darker, mostly yellowish brown or dark brown. The mantenin coffee beans that use this treatment are also called old mantenin coffee beans.

Wet planing has created a special flavor of Manning, it can be said that Manning and wet ploughing is a binding relationship, but today's coffee market is no longer static, even if wet ploughing is a feature of Manning, there will be other treatments, such as the suntan manning of Wahanna Manor. The change of the treatment method is also required, adding other flavors on the basis of retaining the original flavor of coffee beans.

Lin Dong Mantening

Producing area: Lindong producing area of Sumatra

Altitude: 1100-1600 m

Variety: iron pickup, Kaddura

Treatment method: wet planing method

Flavor: baked toast, nuts, caramel, pine, herbs

Lin Dong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa. Lin Dong Manning is the regular version of Manning. Lin Dong Mantenin also uses the conventional wet planing method, which creates the characteristics of low sour taste and high mellow degree. However, the situation that will occur when using the wet planing method is that because the semi-hard and semi-soft wet raw beans are easily crushed when the pectin sheep skin is removed, the beans are crushed and split like sheep's hoof-shaped beans, commonly known as sheep's hoof beans, which are not defective beans. It can be said that Mantenin is a very prominent feature.

Lin Dong Mantenin will not work hard on screening, the processing is not fine will easily lead to the instability of coffee beans, but it does not detract from the world's love for the mellow flavor of Lin Dong Mantenin.

The top leaf of the iron pickup is bronzed, the bean body is oval or thin, and the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is low. In addition to Mantenin coffee beans, several other coffee beans in front of the street, such as the Blue Mountains of Jamaica and Kona of Hawaii, are iron pickups.

Kaddura, a natural variety of Arabica Bourbon, was discovered in Brazil in 1937. Its tree is not as tall as bourbon and smaller. Due to inheriting the blood of bourbon, the disease resistance is relatively weak, but the yield is higher than that of bourbon.

Golden Manning

Producing area: Aceh Jiayu Mountain in Sumatra

Altitude: 1100-1600 m

Variety: Ateng

Grade: G1, 3 times hand selection

Treatment method: wet planing method

Flavor: spices, herbs, caramel, pine, nuts, chocolate

Since the discovery of Mantenin, the Japanese have been very attentive to this coffee bean, and in the process of cooperation with local raw bean merchants, they have developed a strict screening system. After the processed raw beans have been screened by density color separation, they have to pick up the beans manually many times. Finally, it presents a Mantenin with uniform color and uniform bean shape. It is said that when dealing with raw beans, the sunlit mantenin gives off a golden luster, so it is named golden manning.

The specification of Gold Manning is more than 18 mesh, and there are less than 3 defective beans (300g raw bean samples). It belongs to the highest grade G1, the color is dark green, and it is a neat flat bean. After strict screening, Golden Manning not only does not have the unique soil flavor of ordinary Manning, but also tastes cleaner and brighter, and the fragrance and sweetness is stronger.

However, the registration of gold manning as a trademark is not a Japanese company, but PWN (Pwani Coffee Company), an Indonesian local company that partnered with Japanese companies to export Mantenin coffee beans, while Japanese companies are registered as "Gold Top Mandheling", that is, Dingshang Gold Mantenin. In fact, there is little difference in flavor performance between the two, but due to different brands and different marketing strategies, it is also possible to lead to a change in public opinion, so it depends on which of the two gold manning is better.

Ateng is a hybrid between Arabica and Robusta, which has several subtypes and is widely cultivated in Sumatra and other Indonesian islands. To put it bluntly, it is a branch of Catimor (Katim). Ateng is a local name.

Tiger Manning

Producing area: Sumatra

Altitude: 1500 m

Variety: Kaddura, Iron pickup, Sidikalong

Treatment method: wet planing method

Flavor: nuts, cream, dark chocolate, caramel, pine

Old Manning

Producing area: Sumatra

Altitude: 1500 m

Variety: Kaddura, tin pickup

Treatment method: wet planing method

Flavor: cooked, caramel, herbs, chocolate, low acidity

For wine, everyone will think that the longer the better, so there is the name of aged wine. The same is true of old coffee. Aged coffee should be the best old Manning, in fact, to create such a unique flavor is really not intentional. Indonesia used to be a colony of the Netherlands. During the colonial period, Indonesia has been sending coffee beans to Europe. In order to ensure a continuous supply, it will store coffee beans properly. However, due to external factors such as the long distance of transportation, the transportation time is too long and it is eroded by the sea breeze. When coffee beans are transported to Europe, they have already formed another flavor, which is the ancestor of the aging flavor. Fortunately, at that time, the European colonists were amazed by the smell and quickly accepted and popularized this treatment.

Now the old manning's aging treatment is quite mature. The coffee beans first go through the wet planing method (the wet planing method is in the process of ordinary washing, drying in the sun with parchment for 2-3 days to 20-24% water content, and finally planing off the parchment to dry the raw beans to 12-13% water content), and then sealed in the warehouse. The environment of the warehouse must be cool and ventilated, and the beans should be turned regularly to prevent mildew and decay, and the coffee beans should be stored for 2-3 years, during which the acidity of the coffee beans will gradually decrease to sugar, and the color will become darker, mostly yellowish brown or dark brown. Very recognizable.

The special treatment of aged Manning makes it with a more round and profound flavor, as intoxicating as Pu'er.

Sun Manning

Producing area: Lake dopa, Sumatra

Manor: Vahana Manor

Altitude: 1000-1700 m

Variety: bourbon, tin pickup

Treatment: solarization

Flavor: melon, fermented fragrance, mango, tropical fruit, peach

Wahana Manor, built in 2005, is located near the village of LeaMungkur in the Sidikalang district of northern Sumatra, Indonesia. Sidikalang has been one of the famous coffee producing areas in Indonesia since ancient times.

The Wahanna Manor is located in an area between 1200 and 1500 meters above sea level, with annual rainfall of 2000 to 3000 millimeters, as well as a cooler climate and a temperature difference of more than 10 ℃ between day and night. Based on the above conditions, the sugar content of red fructose produced by Wahana is more than 13%.

Wahanna Manor is still a relatively young manor that continues to develop year by year. The estate covers an area of about 500 hectares. The owner of the estate plans to expand the coffee planting area of the estate as much as possible in the next few years. Wahana Manor uses plots to isolate different coffee varieties and harvest them separately to unleash the potential of each variety. In addition, only red fruits can be harvested and processed separately.

Baking comparison

Qianjie Coffee Gold Manning Baking record sheet

Qianjie Coffee Lin Dong Manning Baking record sheet

Qianjie Coffee Tiger Mantenin Baking record sheet

Qianjie Coffee aged Mantenin Baking record sheet

Front Street Coffee Sun Manning Baking record sheet

Comparison of hand flushing flavor

Mantenin coffee beans are cooked in front of the street, and the cooking parameters are as uniform as possible. As the sun mantenin is roasted in medium and shallow, while the other four mantenins are roasted in medium and deep, the brewing parameters of different roasted coffee beans will be different.

Cooking parameters of shallow and medium roasted coffee beans: V60 filter cup, ratio of powder to water at 1:15, amount of powder at 15g, water temperature at 90 °C, grindness (pass rate of standard sieve 20)

Medium and deep roasted coffee beans brewing parameters: Kono filter cup, 1:15 powder / water ratio, 15g powder content, 88 ℃ water temperature, grindability (standard sieve 20 pass rate 70-75%)

Qianjie using segmented extraction, with 30 grams of water for steaming for 30 seconds, small flow circle injection to 125g for stages, water level drop is about to expose the powder bed, continue to water injection to 225g to stop water injection, and so the water level drop is about to expose the powder bed to remove the filter cup, (steaming starts timing) V60 filter cup extraction time is 2 grams 3900 ", Kono filter cup extraction time is a little longer, 2 grams 3910".

[flavor description]

Golden Manning: changeable, mellow and clean, high balance, intense nutty and caramel aromas with chocolate aromas and a long finish.

Lin Dong Mantenin: imported herbal flavor, dark chocolate, caramel, sweet back.

Tiger Manning: pine, spice aromas, taste more balanced, with obvious creamy, dark chocolate and nutty flavors.

Aged mantenin: aromas of wood, malt and caramel come to the nostrils, the taste is less traditional manning wild, more mellow and delicate, there is a kind of mature feeling, low acidity, taste of ripe common, caramel, herbs, chocolate, full of sweetness.

Sun manning: tropical fruit, fermented feeling, moderate acidity, smooth taste, obvious sweetness.

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