What are the aged Sumatran coffee beans A brief introduction to the flavor of aged Sumatran coffee beans

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Brief introduction of Old Manning Coffee from Sumatra in Qianjie

Coffee cultivation in Indonesia began at the end of the 17th century and was transplanted from India by the Dutch East India Company to Jakarta, Java. The variety is Arabica Typica, and soon spread to Sumatra in northwest Java and Sulawesi in the northeast. Tippika was withered by a massive rust outbreak in Java in the 1880s, and the Dutch changed to the disease-resistant Robsta. To this day, Robusta is still the main source of Indonesian coffee, accounting for 90% of Indonesian coffee. it is grown all over Java and Bali.

The elegant Arabica is mainly distributed in the high-altitude areas of northern Sumatra, Sulawesi and Java, accounting for only about 10% of Indonesia's coffee production. However, Indonesian coffee, such as Mantenin, Golden Manning, Jinding Mantenin, Tawahu, Gayou Mountain, Axie, Sulawesi, aged Mantenin, Java Old Brown, etc., have made Indonesian coffee famous in the boutique coffee world for decades.

Aged bean treatment

Old coffee beans do not mean that coffee beans are not allowed after they have been kept for a long time, because coffee beans will rot after they have been kept for a long time, changing from fresh cyan to white, then to yellow, becoming dull, and even growing worms. Like aged wine, raw beans must be properly treated and stored for a long time before they can be called real [aged coffee].

The so-called aged coffee beans (Aged bean) means that raw beans age naturally by prolonging their storage time (usually 2 to 3 years). These changes include decreased acidity, color changes and thickening of beans.

The storage environment must be cool and ventilated. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of complex flavors such as musty taste or commonly known as sacks or leather.

Raw bean analysis

Properly stored coffee beans will change their taste and shape, such as reduced acidity, dark color and lack of moisture, thicker and thicker taste, sweetness with honey flavor, and some of the defects that originally belonged to raw beans become less obvious. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of the complex flavor such as musty taste or commonly known as sack or pig and so on.

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