What brand of Indonesian coffee is recommended? is it true that Indonesian gold manning coffee is good?

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Qianjie-brief introduction of Golden Manning Coffee

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". The main producing areas are Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Manning" produced in Sumatra is the most famous.

History: in the 17th century, the Dutch introduced Arabica seedlings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all the coffee trees, people had to give up Arabica, which had been in operation for many years, and introduced the disease-resistant Robusta coffee tree from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. These trees are planted on hillsides between 750m and 1500 meters above sea level, mysterious and unique Sumatra, giving Mantenin coffee, rich aroma, rich taste, strong flavor. Make it unique, with a hint of chocolate and syrup.

Speaking of the past life of Golden Mantenin, we have to start with Mantenin. Due to the climatic conditions in the Lindong area of Sumatra, Indonesia, coffee farmers began to talk about the farming level of coffee farmers. Because the local water resources were precious, they were initially treated in the sun, but the quality was unstable, so it was changed to be similar to the half-sun drying method in Brazil, but the climate in Indonesia is so humid that it is impossible for Brazil to take out sticky pods and dry them outdoors for 2 or 3 days. In Indonesia, this will make the pods moldy, so within a few hours to a day of drying, the moisture content will reach 2030%, and the pectin will be purchased by the bean merchants before it is solidified and brought back to the crude processing plant to remove the pectin by machine, so as to prevent the pectin from excessive fermentation and sour smell.

In other words, Lin Dong Manning scraped off the pectin layer before the pod was dry, which is the main reason why the fruit has low acidity and high mellowness. After a little drying, the water content of the coffee in the pods is about 18%. Finally, the exporters of Medan come to purchase the undried pods, place them in a large drying farm or dry them by machine until the water content is 12%. It can be seen that Lin Dong Manning's drying process, due to the lack of hard equipment of farmers, adopts a three-stage division of labor among farmers, bean collectors and exporters.

Mantenin's unique aroma of herbs and sunwood. Due to high humidity, the pectin layer is dried in three stages. This is also a rare treatment in the world, accidentally creating a low-acid, thick and smelly flavor of Mantenin. Because the three-stage drying method has many variables and the processing method is rough, Manning can be called the most unstable boutique coffee. Chopped beans, moldy beans, black beans and unripe beans are so full of bakers that it takes a lot of time to pick out defective beans before baking, but this does not detract from the world's preference for mellow Manning. In order to improve the problem of high defective beans in Mantenin, the Japanese adopted stricter quality control more than a decade ago. After screening the dried raw beans with density and color separation, they finally picked the beans manually four times to get rid of the defective beans to produce golden mantenin with dark green color and uniform bean phase.

Gold mantenin tastes cleaner than Lindong mantenin. Mantenin's original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. Generally, Lin Dong Mantenin bakes until the second explosion and then comes out of the oven, which can reduce the miscellaneous smell, but the gold Mantenin has a good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider.

Taste: Manning: the palate is rich and solid, with a pleasant sour taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

Knowledge expansion: "Mandailing" is neither the place name, nor the name of the producing area, nor the name of the port, nor the name of the variety, but the mispronunciation of Mandenin, a people living on the island of Sumatra.

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