Which brand of Indonesian coffee is better? Mantenin tiger coffee is no less than gold manning in flavor and taste.

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Qianjie-Indonesian Coffee Brand Indonesian Tiger Mantenin

Manning coffee is most famous for its golden manning, and many people travel thousands of miles to Qianjie in pursuit of the mellow taste of golden manning, of course, because good coffee attracts coffee fans. But although the gold mantenin is good, it is not often available, so you can try another one that is no less famous than the golden manning-tiger mantenin.

Tiger Mantenin grows on a hillside of about 1500 meters. The humid tropical rain forest climate brings rich rainfall, and volcanic soil brings nutrients, but because of the constant humidity, [wet planing] is used to shorten the drying time, using 88 degrees 89 degrees water, granulated sugar size, Kono filter cup cooking, water powder ratio 1:14, steaming for 30 seconds, and then one stage brewing, obvious dark chocolate and cream taste, high cleanliness.

Every year from March to May and September to December is the Sumatra harvest season for Manning, and now most coffee farmers only harvest all-red coffee cherries. After collecting coffee cherries in the morning, coffee cherries will be peeled and peeled in the afternoon. Sumatra has a superior natural environment, and most of the water used will be mountain spring water.

1. Peel the coffee fruit, put the shell beans into a vat or sink filled with water, and remove the defective shell beans floating on the liquid surface.

2. Wash the dense shell beans sunk to the bottom of the water slightly, put them into a bucket or plastic bag, and do a little dry body fermentation, that is, to ferment and flavor the pectin sugar on the surface of the seed shell. Basically, the longer the fermentation time, the more sour. The fermentation time varies from person to person, generally only a few hours, but some manors omit the dry body fermentation stage and directly expose the shell beans, which can always be sour and improve the sticky taste, so that the pectin sugar can be fully fermented to increase the flavor, usually between 12-36 hours, depending on the specific situation.

3. When the bean with shell is exposed to the sun for one or two days, the moisture content of the bean body is 30% 50%, and the bean body is still semi-hard and semi-soft. Wipe off the seed shell with a shell planer to speed up the drying process. After about two days, the moisture content of the bean reaches 12% Mui 13%. The coffee beans will be collected into a woven bag, usually 40 kg and 80 kg each, and will be sent to the coffee processing factory for shelling, and the success will be completed in about four days. The shelling process is to grind off the bean shell with a shell planer and then dry it until the moisture content reaches about 12% to 15%. The coffee beans are then sent for machine selection to remove a variety of impurities and then sorted by particle size.

Indonesian tiger Mantenin

Producing area: Aceh

Varieties: Caturra, Typica, Sidikalong

Soil: volcanic soil

Altitude: 1500m

Treatment method: wet planing method

Flavor: nuts, cream, caramel, dark chocolate

Knowledge expansion: there are many sources of defective beans in wet planing. First of all, there must be some natural defects in the coffee fruit, and another defect contributor is the shelling part, the corrosion of the wet shell beans during transportation, the damage of sunlight and moisture to the naked raw beans, and one point, the uneven drying speed brought by irregular weather also reduces the flavor.

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