Introduction of Sumatra Coffee in Indonesia A brief introduction to the flavor and taste of Sumatra aged coffee beans

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A Brief Introduction to the History of Indonesian Sumatra Coffee in Qianjie

For most coffee drinkers, the first reaction to Indonesia is to associate it with wild, rich, and distinctive mantnin coffee. After all, under the current wave of fine coffee sweeping, not heavy flavor and heavy taste of Mantenin, especially special. However, Indonesia, in addition to the famous mantenin coffee, also occupies a position that cannot be ignored in the coffee development milestone. It is not only the origin of high-quality coffee, but also the origin of modern commercial coffee, washing treatment method, wet planing method.

In 1696, the Dutch viceroy in Malabar, India, sent a batch of coffee seedlings to the Dutch viceroy in Batavia (present-day Jakarta), which was the first time coffee was grown in Indonesia. Unfortunately, the first batch of coffee seedlings were washed away by floods. Batavia received gifts again in 1699, and this time the coffee seedlings survived, and the first harvest was in 1701. Indonesian coffee was introduced into Holland and France, and a French officer stole coffee seeds and planted them on the French territory of Marchnik in 1718. Coffee was soon introduced to Brazil and spread to Central and South America.

In 1740, the Dutch invented the water washing method when growing coffee in Indonesia. Indonesian coffee farmers found that the taste of this treatment was very clear and bright, and there were many uncontrollable bad tastes. Then the water washing method was popularized. (If you want to know more about coffee washing, please read this article.) But nowadays Indonesian washed coffee is also rare.

We're always at the coffee processing plant in Indonesia.

In addition to the birth of the washing method, Indonesia also adapted to local conditions, because the local weather is always raining, and the original wet planing method (specific information can be poked here coffee processing method small classroom wet planing method Giling Basah). This treatment not only saves time and water, but also creates Indonesia's unique herbal taste and intense flavor.

Old mantinin:

In Indonesia, there's a wonderful coffee called aged mantelin.

The so-called aged beans, not only placed for two years, but also to select good quality coffee beans, after more than 2 to 3 years of storage, stored in a well-ventilated or special temperature and humidity control warehouse, and to regularly turn the pile rotation bag, inspection... so that the degree of dryness of coffee beans can be consistent.

The older mantinin is more golden in color and less acidic.

As time goes by, the acidity of coffee will gradually transform into sugar, leaving a solid aftertaste and sweetness, and the flavor is as charming as Pu 'er tea.

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