What are the characteristics of moderate roasting of Indonesian Mantenin coffee beans?

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Front Street-Mandning Coffee Introduction

Arabica saplings were first brought to Sri Lanka and Indonesia by the Dutch in the 17th century, but in Indonesia in 1877 a massive coffee rust disease destroyed almost all the coffee trees, forcing people to abandon the Arabica species that had been cultivated for many years and introduce the more resistant Robusta species from Africa. Today Indonesia is a major coffee producer, with coffee grown mainly on Java, Sumatra and Sulawesi, but Robusta beans account for 90% of the total.

Only the best Arabica beans grown in Sumatra are known as Lintong or Mantenin, which are fine beans grown in the highlands between 750 and 1,500 meters above sea level. Mantenin, grown in the Gayo region of Aceh, the northernmost part of Sumatra, is usually manor-grade, using the traditional wet planing method, and coffee from the Gayo region is often brighter and richer in taste than coffee beans from Lindong, Mantenin, or the more eastern regions of Sumatra.

Mantenin green coffee beans have their own special and unique place in the world, namely wet planing method. (wet-hulled) processing. The treatment plant buys coffee beans from farmers who grow coffee. After initially removing the peel and pulp, wetting the beans with seed shells (accompanied by pectin residues), they are further dried to a moisture content of about 50%, and then processed by the "wet planing method"."That is, under the condition that the moisture content of coffee beans is still very high, remove the seed shells and dry them again by insolation until the moisture content is reduced to 12- 13% and the dryness can be shipped." This special treatment of mantning coffee results in the typical dark green coffee beans.

In fact, most discussions about roasting are about roasting degree, which largely determines the balance of sour, sweet, and bitter coffee, and the type of aroma that is ultimately presented. People try to categorize it, using colloquial ways such as hand baking, Italian baking, city, French, etc. Roasting is the process of thousands of chemical reactions, so the roasting degree can also be understood as the depth of chemical reaction, and the color change is the most intuitive presentation of chemical reaction, so the coffee industry also uses the depth of color as one of the most important indicators to measure coffee roasting degree.

Coffee as a fruit, acid is a normal thing, and in fact, good mantelin, especially produced in the mountains at high altitudes, if the acidity is not low in the light roast degree. However, the main flavor tone of mantinin is relatively heavy, so most roasters will also choose the medium-deep roasting range to emphasize its caramel, even tobacco heavy feeling, this time, most of the sour will be suppressed almost imperceptible.

Knowledge: Good quality coffee fruit generally has a good shade effect. The shade can block the high temperature sun at noon, reduce the metabolic rate of coffee, and help the development of nutrients, fruit acids and aromatic substances.

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