What is the price difference between washing and tanning in Indonesia, Sumatra, Manning?

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Mantenin coffee beans come from Sumatra, Indonesia, Asia, also known as "Sumatra coffee beans", the flavor is very rich, there are sweet, bitter and a little sweet, even can taste slightly sour, that sour is very comfortable, and people do not feel irritated. So why do we have the impression that mantenin is bitter? In fact, it is affected by the degree of roasting. Most coffee beans are deeply roasted, and usually the little sour feeling disappears.

Origin of Mantenin

During World War II, Japan occupied Indonesia. One of the Japanese soldiers drank excellent coffee in a coffee shop. He immediately asked the owner the name of the cup of coffee, but due to the language barrier, the owner thought he was asking: "Where are you from?" So he answered,"Mandheling."

After World War II, the Japanese soldier recalled the "Mantelin" he had drunk in Indonesia, and asked an Indonesian broker to ship 15 tons of Mantelin to Japan for him. The result was very popular in the Japanese coffee market, and the name Mantelin has been passed down to this day. (This broker created today's Indonesian coffee industry famous Pwani Coffee Company, referred to as PWN, and is also the trademark owner of gold mantenin)

mantenin semi-solarization

The water resources of mantnin are extremely precious, so coffee beans are mainly sun at first, but the quality of sun exposure is unstable, so it is changed to a semi-sun method similar to Brazil, and because the climate in Brazil and Indonesia is different (Indonesia actually rains very often), it will make the shelled beans moldy, so it can only be dried for a few hours to a day, and then taken back to a simple processing plant to remove the pectin layer, but also because the pectin layer is scraped earlier, resulting in mantnin low sour, high alcohol characteristics. After drying slightly, the beans are purchased by exporters and placed in large drying fields or directly dried by machines until the moisture content is 12% before storage.

This is the three-stage drying process of mantnin coffee beans (in fact, the main reason is that farmers 'equipment is not good enough), resulting in mantnin's unique low acid, thick, stuffy flavor!