Brief introduction of Sumatra Coffee beans introduction to the characteristics of Sumatra Coffee beans

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Introduction of Qianjie Coffee-Sumatran Coffee

Sumatra is mainly divided into two main producing areas, the more southern producing areas are mainly around Medan, Lake dopa, and Lindong, which is the traditional producing area of "Mantenin". We often see the label Mantenin G1, Golden Manning, Tiger Manning and so on are all produced in this producing area. But basically, most of the coffee in this area gives the boutique coffee industry the impression of poor quality-poor cleanliness, straw, dirt, swill, and so on.

But also speaking, recently, the most famous WHANA processing plant in Indonesia is in this producing area. I have drunk the coffee produced by the whana processing plant, and I am really impressed. This is also the beginning of the past two years in the Lindong area Mantenin began to have a sense of reversal.

Mantenin in Lindong is basically a pure Arabica variety, and it is said that in the past two years, it has also been mixed with Robusta blood, but the details are unknown. The bean shape observation is more like pure Arabica, while the treatment method is basically based on the most traditional washing method. In recent years, processing plants such as WHANA have begun to use sun and half-sun treatment methods, and the quality has been significantly improved.

The second producing area of Sumatra, the once famous anti-China unrest and anti-government unrest, also took place here, that is, Mount Gayu and Aceh, which is located in northern Sumatra and mainly believes in Islam. The main species planted in this area are TIMOR species with half Robusta ancestry and catimor species with 1/4 Robusta (but basically do not use our common names in this area, we often see tim tim, bon bon, ateng, etc.), as well as other local endemic species. Most of the coffee in this area is treated by wet planing, which is available only in this part of the world. The coffee beans produced in this area are large and long, extremely uneven in appearance, dark green in color, and very special.

As people in the boutique coffee industry only saw this variety, they immediately heard that they did not want to try it. Catimor is reminiscent of dirt, herbs and the end of the devil. In addition, when I saw the bean appearance, I immediately had the feeling of 80% defective beans, and I didn't dare to try.

But at a later stage, since the preparation of espresso requires a bean that adds mellow thickness and CREMA to deep roasting, our roasters and cup testers began to associate with all kinds of beans. First of all, I think of Robsta, but we don't want to try that strong rubber flavor; then when we think of Brazil, the sesame paste flavor of Brazil turns into a fishy smell when it doesn't play well, not to mention that most of the Brazilian flavor is disgusting under deep baking; then we think of other sun-baked beans, many of which do not perform well in deep baking and bring a very dirty smell at the same time. In the end, we thought of Manning treated by wet planing.

At first, it was just an unintentional attempt, and it was found that there was an obvious taste of soil in baking, but when it was concentrated in a certain proportion to deep baking, the concentrate unexpectedly brought out high-quality oil and a taste similar to dark chocolate, and then tasted it carefully. although slightly muddy, but actually has a light floral flavor.

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