The processing method of raw bean of golden manning introduction to the flavor characteristics of golden manning coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Manning on the Golden Ding

Indonesia Gold Top Mandheling

Produced in the northern Lintong region of Sumatra, Indonesia, it is a registered trademark of Japanese businessmen.

The quality of the manor is controlled by Japanese merchants, which are harvested by hand, semi-washed (SEMI-WASHED), dried in the natural sun, and then selected four times by hand. Therefore, the quality of raw beans is consistent.

Gold manning has a clean aroma of sunwood, baked to the second burst can bring out the aroma of caramel and sweetness, plus a little unique spice flavor, very charming.

Lin Dong is located in Lake Toba/Danau Toba, Sumatra's North Sumatra province, and is a traditional Mandenin producing area in Sumatra. Located at 2.5 degrees north latitude, Lake Toba covers an area of about 1130 square kilometers, with a depth of 505m. It is the largest volcanic lake in the world.

Coffee in this area is mainly grown by Mandailing and Batak, mostly with traditional shade and pesticide-free organic cultivation. The local climate is humid. After preliminary washing, the wet pods are fermented for 10-12 hours, and then the pectin and floating matter are removed manually. After one or two days of exposure, the moisture content of raw beans is still 30%-50%. That is, peeling off the seed shell before continuing to dry, in order to shorten the drying time of raw beans, about 2 days of drying time. The moisture content of raw coffee beans can be reduced to 120.13%. Indonesia is a unique semi-washing method known locally as Giling Basah, also known as wet stripping (wet-hulled).

Except Manning English Mandheling is very special. Manning coffee raw beans also have their own special and unique global characteristics, that is, wet planing (wet-hulled) treatment. The treatment factory buys raw coffee beans with preliminary removal of peel, pulp and seed shell (with pectin residue) from coffee farmers, then further exposure and drying to about 50% water content. Then the "wet planing" method is used to deal with raw coffee beans, that is, when the water content of raw coffee beans is still very high, remove the seed shell and dry it again. When the water content is reduced to 12 ~ 13%, the dryness of the goods can be shipped. Through this special treatment of Manning coffee, will form a typical dark green coffee beans.

END