Sumatran Coffee Origin: is Sumatran Coffee good? Sumatran Manning Coffee characteristics

In the past, coffee friends were more likely to pursue mellow coffee, but now they may like Essel's flower-scented and fruity sour coffee, but it still doesn't change the fact that Manning coffee is the most mellow coffee in the world.

Manning coffee is one of the rations beans on the front street, and its best selling is gold manning coffee. Manning coffee gives people the feeling is real, down-to-earth but very delicious, especially Huang Man, the feeling of a man's charm has been released. With its mellow coffee flavor, Sumatra Manning has been a favorite of coffee gluttons since it became popular. The coffee grown in the environmental soil of Sumatra is rich in woody tone and mellow taste, restrained flavor and lively and moderate acidity, as well as unique flavors such as herbal medicine, cedar, cocoa, fermented fruit and so on. Among them, Mantenin is the most classic coffee bean among the coffee beans produced in Indonesia, accounting for only 25% of the Arabica coffee species, with an excellent classic taste, strong taste, mellow and lively movement, but not astringent, not sour, mellow and bitter.

Sumatran coffee producing area

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.

Sumatran Coffee is produced in Sumatra, Indonesia, Asia, also known as Sumatran Coffee. The main producing areas are Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Manning" produced in Sumatra is the most famous. The best of the exquisite traditional Arabica coffee produced in northern Sumatra of Sumatra is sold as Lindong Lintong and Manning Mandheling. To be exact, Lindong Lintong refers to coffee growing in a small area in the southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau full of fern covers. Lintong Lindong Coffee is grown without shade, does not use chemicals, and is almost entirely owned by small private owners. Mandheling Manning is a broader term that includes Lintong Lindong Coffee and similar conditions of Diari (the capital Sidikalang) and the northern growing area of Lake Toba.

Coffee in Sumatra is very complex and elusive. Although Sumatra is large, coffee is not grown all over the island. Coffee trees are grown in only the two northernmost provinces of the island's eight provinces, Aceh and Jiangsu: Aceh coffee is mainly produced in the Gayo Mountain Mountains around Lake Lake Tawar, where farmers are mostly indigenous Gayo People. On the other hand, coffee in Jiangsu Province is mainly produced in the world's largest super crater lake-Lake Toba Lake (Tuba Lake) and south Lindong (Lintong) producing area, and the local farmers are mostly composed of Batak People aborigines.

Aceh is located at the northwestern tip of the Indonesian archipelago. Because it is located on both sides of the equator, Aceh belongs to a typical tropical equatorial marine climate. It is hot all the year round, with an average annual temperature of about 27 degrees Celsius and high temperature and rainy. From October to March of each year, it is affected by the Asian and Pacific airflow. It is the rainy season in Indonesia, with abundant rainfall and a cool climate, while the Australian continental airstream from April to October reduces the moisture brought by the airflow. At this time, the climate is hot and dry, which is regarded as the dry season.

Lin Dong Mantening

Lin Dong Mantenin is produced in the Lindong Mountains of north-central Sumatra, near Lake dopa, where the elevations are 1400-1800, and the tree species are Jember, Garundang Typica and Ateng. Produced in the Lindong area of the boutique Mantenin, beans are larger particles, beans are harder.

Indonesian coffee is very diverse in quality, but usually we mean Tibika or its variants grown in the mountains around Lake Toba. Coffee gourmets around the world once commented: "Sumatra Manning Coffee is the best coffee in the world." Mantenin coffee beans have larger particles and harder beans, because there are many defects, so they need to be strictly selected in the process of coffee processing.

Lake Tawa, located in the Gayo mountain area north of Aceh province in Sumatra, is a crater lake left over from a volcanic eruption hundreds of millions of years ago. Because of the inconvenient transportation in the early years, coffee was not planted until the 1930s. Coffee was planted at a height of 1200-1600m, mostly under traditional shade, with the natural blowing of wet and cool clouds in the morning, the falling sun at noon, and frequent showers in the afternoon. the natural microclimate and volcanic soil are quite suitable for the cultivation of coffee beans. The coffee beans produced here are large and green, so they are called emerald manning by Taiwan's coffee gluttons and Lake Tawar Mandheling (Tawar Lake Mantenin) in the world.

Golden manning coffee

The PWN gold Mantenin coffee bean, which has always been famous in boutique coffee, is produced in Mount Jiayu in Aceh. Different from ordinary mantenin coffee beans, golden mantenin coffee beans, even if they represent boutique mantenin coffee beans, have been registered by PWN (Indonesia Pwangni raw bean company), so only the gold mantenin coffee beans produced by PWN can be regarded as real golden mantenin coffee beans.

PWN company has strict screening criteria for the gold Mantenin coffee beans sold to the outside world. the company only selects Mantenin coffee beans with specifications of more than 18 mesh and less than 3 defective beans (300g raw bean samples). It belongs to the highest grade G1 and is dark green in color. It is a neat flat bean. After the processing of raw beans after density color separation screening, but also manually pick beans, a total of four times carefully selected, PWN gold Mantenin coffee beans showed the same color, uniform beans, it is said that when dealing with raw beans, the sun will emit a golden luster of Manning coffee raw beans, so named PWN Gold Mantenin.

Mantenin coffee bean variety

As early as 1658, the Netherlands transplanted the offspring of the "European Ironka mother plant" to Sri Lanka, but the planting failed. Then, in 1699, the Netherlands was transplanted to Java from the Malaba coffee tree in eastern India. This trial was successful, and the iron pickup grew steadily in Java. In 1718, the Netherlands transplanted the successful iron pickup from Java to Sumatra and Sulawesi. After more than a century of breeding, when Indonesia's iron pickup was in its heyday, a leaf rust at the end of the 19th century swept most of Indonesia's iron truck, and later had to introduce a more disease-resistant variety, Robusta.

The varieties of Manning coffee beans are usually Timtim and Ateng with Robusta gene. Timtim is actually Timor, an Arabica breed of Robusta descent, while Ateng is Catimor, a hybrid of Kaddura and Katim. Due to the genes of Robusta coffee beans in all varieties, and the low altitude of planting, it is unable to form a strong temperature difference between day and night to give coffee beans a more delicate flavor, so both TimTim and Ateng will bring their own unique herbal, woody and spicy flavors.

The unique wet planing treatment of Mantenin coffee beans

Due to the local weather is often Rain Water days in Indonesia, typhoons, wet and rainy all the year round, can not achieve the good weather required by the sun. Although the local economy is also limited, it is impossible to use the more expensive method of washing, which finally gave rise to the wet planing method with local characteristics. The wet planing method is characterized by rapid drying and removing parchment drying. Teacher Han Huaizong described it as "this is also a rare treatment in the world, accidentally creating Mantenin's special low-acid, thick and smelly flavor."

Wet planing is a method for rapid treatment of coffee beans, peeling off the peel and pulp of coffee beans, briefly fermenting and drying them, then removing pectin and sheep skin, and continuing to dry the latter section until the moisture content is reduced to 12%. Wet planing treatment of Mantenin coffee beans can be seen that there are different degrees of extrusion cracks, the bean color is dark cyan. In this way, because the drying time is shortened to two to four days, the fermentation period of coffee beans is shortened, and the acidity decreases a lot, but the relative thickness increases, and the aromas of caramel and fruit are obvious, even with aromas of herbs or herbs and wood. thus forming the unique producing area flavor of Sumatra.

Defects and kuku kambing (Bauhinia)

Mantenin coffee beans have another feature: they are sheep's hoof beans, which are not defective beans. When the parchment is removed by wet planing, the water content of coffee is still as high as 20-24%. In general, the water content of coffee is reduced to 10-12% before shelling. In the "semi-dry" state, parchment will adhere to the surface of raw beans, removing parchment is more difficult than "fully dry", and the shelling process requires more friction. On the other hand, "semi-dry" raw coffee beans are very fragile at this time, far less hard than "fully dry" raw beans, so beans are more likely to be squeezed and form a small gap. This is what we often call horseshoes or sheep's hoof beans (locally known as kuku kambing).

Parameters of brewing Manning coffee on Qianjie Street:

Qianjie coffee daily deep roasting Manning usually uses KONO filter cup, kono filter cup will make the coffee taste will be more round and mellow taste will be more direct. However, the exhaust effect of the KONO filter cup is relatively poor, because his ribs are straight and the depth is only 1/4 of the depth of the filter cup, except for the position of more than 1/4 to form an airtight state close to the cup wall.

Use Kono filter cup water temperature: 88 ℃ powder quantity: 15g powder water ratio: 1:15 powder water ratio grinding degree: medium fine grinding (Chinese standard No. 20 sieve pass rate 75%)

The use of three-stage extraction, with 2 times the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

Qianjie Golden Manning Coffee flavor features: changeable levels, mellow and clean, high sense of balance, strong nutty and caramel aromas, with chocolate aromas and a long finish.

Qianjie Lin Dong Manning coffee flavor features: imported herbal flavor, dark chocolate, caramel, back sweet.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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