What is the variety of Mantenin coffee beans? the historical story of the introduction of Arabica coffee beans into Indonesia

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There is a kind of coffee beans you don't know where to go, but no one can replace them. They are bigger than ordinary beans with two size figures, so it is destined not to become the prettiest boy in a store. It is not to mention that it has the wonderful fragrance skills of Sakuran, and the baking degree is often so deep that it is beyond recognition.

The high attendance rate is always inversely proportional to the sense of existence, and even the moment she smells dry incense, it is difficult to associate her with the word "outstanding". With a life legend that has been neglected and misunderstood, the unique way of dealing with it hides the wisdom of adjusting measures to local conditions, but fails to escape the causal cycle of mixed pros and cons.

It is famous but misunderstood by many friends, Mantenin coffee beans from Sumatra, Indonesia. For a long time, Qianjie Coffee is a fan of Manning Coffee. Its low acidity and mellow coffee flavor brings us a calm and down-to-earth feeling, and the sweetness brought by Huigan will also be remembered.

Where do the Manning coffee beans come from?

Manning Coffee comes from Indonesia, the world's largest archipelago country. But not all coffee beans grown in Indonesia are manning coffee beans. Only Arabica coffee beans grown on the Indonesian island of Sumatra can be called manning coffee.

Indonesia's climate is a typical tropical rain forest climate, the annual average temperature is 25-27 °, and there is no obvious seasonal change, with abundant precipitation, annual precipitation is 1600-2200mm. Sumatra has the advantage of high altitude, abundant precipitation, fertile volcanic soil and warm climate, which is very suitable for the growth of Arabica coffee varieties.

The historical story of the introduction of Arabica coffee beans into Indonesia

At the end of the 17th century, the Dutch East India Company transplanted the Indian Arabica to Jakarta on the island of Java. Due to climate and soil issues, Arabica soon spread to Sumatra in the northwest of Java and Sulawesi in the northeast. In 1880, when a serious leaf rust broke out in Java and Arabica died in large quantities, the Dutch changed to Robusta, which is highly disease-resistant, to help Indonesia's coffee industry.

Until now, Robusta is still the main force of Indonesian coffee, accounting for 90% of Indonesian coffee production, distributed in low-altitude areas such as Java. While the elegant Arabica coffee beans are distributed in the high-altitude producing areas of northern Sumatra, Sulawesi and Java, although these boutique coffee production accounts for only 10% of Indonesia's coffee production, Mantenin, gold Manning and other high-quality Arabica beans have made Indonesian coffee famous in the boutique coffee industry for decades.

Mantenin coffee variety

Manning Coffee is an Arabica coffee native to the Mandelin region near the Bukit Barisan Mountains in North Sumatra. The Mantenin we see now refers to the iron pickup or other variants of coffee beans grown in the mountains around Tobahu.

At present, Qianjie Coffee sells two kinds of Mantenin coffee beans, one is Timtim from Lindong, Sumatra, and the other is PWN Gold Mantenin, which is from Aceh Jiayu Mountain, Sumatra.

Tim tim (Timor/ Tim) is a natural cross between Arabica and Robusta, which was discovered on timor Island in the 1940s and cultivated because of its natural disease resistance. In America this variety is called Hybrido de Timor, or Tim Tim for short, and in Indonesia it is also called Bor Bor.

Ateng (i.e. Catimor) is a natural cross between Tim and Kaddura. Its name comes from Aceh Tenggah region. It was introduced to Java in 1928 and then arrived in Sumatra. It was called Ateng by locals because it was widely cultivated in the Aceh Tenggah area.

The difference between Lin Dong Manning and PWN Gold Manning Coffee

The biggest difference between the two is the selection of raw beans. PWN gold Mantenin coffee beans will be selected by hand at least three times after harvest and drying to ensure that the specifications of the coffee beans are more than 18. There are less than 3 defective beans (300g raw bean samples), which belongs to the highest grade G1. PWN is dark green in color and is a neatly shaped flat bean. Qianjie coffee through the cup test comparison found that after several hand-selected gold Mantenin coffee beans, taste cleaner and brighter, and more sweet.

Although the screening process of mantenin coffee beans in Lindong is not as rigorous and delicate as that of PWN, its flavor is enough to represent the Sumatra producing area of Indonesia, so Qianjie coffee has included the mantenin coffee beans in the "Qianjie Coffee rations Bean Series". Rations series is the hope that all consumers can taste the flavor characteristics of a coffee producing area with the highest performance-to-price ratio.

Suggestions for brewing Manning coffee

For coffee brewing, Qianjie coffee is recommended to use freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. Qianjie coffee delivery beans are roasted within 5 days, because Qianjie understands that the freshness of coffee beans has a great impact on the flavor, so it is hoped that every guest who places an order will be the freshest coffee when they receive the coffee.

As the roasting degree of Qianjie coffee Mantenin coffee beans is deep, so the flavor substances in the coffee are easy to precipitate when brewing, so Qianjie recommends a thicker grinding degree and lower water temperature.

At the same time, in order to get a mellow taste, Qianjie recommends using a filter cup with soaking function, such as KONO filter cup. It is then extracted with medium and coarse grinding (coarse granulated sugar size, 70% oversieving rate of China No. 20 standard sieve), water level of 88 degrees Celsius and powder-water ratio at 1:15.

Specific cooking methods: the first injection of 30g water, 30 seconds of steaming; the second small amount of water was injected around 125g, waiting for the powder bed water to half, and then injected into 225g, after all the drip filtration, the total extraction time was about 2 minutes and 10 seconds.