Introduction to the characteristics of Sumatra coffee beans recommended for purchase in Indonesia

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Qianjie-brief introduction of Indonesian Coffee Brand Old Manning

The best growing areas in the whole Indonesian archipelago are in Java, Sumatra and Sulawesi. The three islands have established three major coffee brands, namely, Mantenin Coffee, which is produced in Sumatra, Indonesia, with moderate sour taste and strong aroma; Java Coffee, which is produced in Java, Indonesia, and belongs to Arabica Coffee; and Sulawesi Coffee, full of grains and rich aroma. Robusta coffee, which accounts for 90% of the total output, is of the highest quality in the world.

Java produces exquisite aromatic coffee with relatively low acidity, delicate taste and good balance. Java coffee has a better aroma and acidity than coffee from Sumatra and Sulawesi. The best plantations in Java are Blawan, Jambit, Kayumas and Pankur. Java mocha is a mixture of Java coffee and Yemeni mocha coffee.

Sumatra, the second largest island in the Indonesian archipelago, is the center of Indonesia's oil industry, and its rubber and timber are also famous exports. However, the coffee in Sumatra is more eye-catching, which is similar to Java coffee, but with slightly heavier grains. Coffee beans from Mandheling and Ankola have also received a lot of attention, and the former is even known as the world's fullest coffee beans.

A kind of coffee from Indonesia is called Old Manning, which is liked because of its unique flavor.

[old Manning]

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 processed and stored for a long time before they can be called real aged coffee.

The so-called old coffee beans (Aged bean) mean:

Raw beans are naturally aged by prolonging storage time (usually 2-3 years). These changes include weakening acidity, color change and thickening of beans. The storage environment must be cool and ventilated. Because the environment is dark and stored 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.

Knowledge expansion: [old Manning] due to the treatment method, the color of raw beans is more special, it is orange and black, the surface looks crumpled, and the size of raw beans is relatively uniform.

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