Characteristics of Indonesian beans the flavor characteristics of aged Mantenin treated with wet planing in Sumatra, Indonesia

Characteristics of Indonesian beans

The special earth flavor and herbal flavor of Indonesian beans will definitely be considered defective if they are washed in Central and South America, but they seem to be just right in the spectrum of Indonesian beans. Raw beans in the drying process without shell protection, it is easy to be contaminated with various flavors of the environment, forming a very complex, Sumatran way of life shaped by the overall flavor.

Against the hot and humid climate-- Indonesian wet planing method (Wet Hulled)

Whether in the sun, washing or honey treatment, each treatment goes through the process of drying and dehydration, and coffee farmers will harvest it during the dry season to ensure that the coffee beans are not moldy and rotten when they are dried. But Indonesia, located in the Pacific Ocean, has a new way to reduce wear and tear because it is rainy all year round and some coffee beans are always moldy when drying them.

Indonesian coffee farmers have tried things that no one has ever done before-shortening the number of days required for drying. It usually takes about 30 days to dry in the sun, but wet planing only takes about one day. After the first day of drying, when the coffee beans still contain a lot of moisture, use a machine to remove the peel and pectin, which is the origin of the name "wet planing". Then directly expose the coffee beans to the sun, because without the barrier of pectin, you can evaporate the water more quickly.

Flavor characteristics of different Mantenin

Manning's raw beans are actually easy to identify, dark green, beans look a little "loose", silver skin or sheepskin residue of a lot of debris. In fact, Mantenin can roughly distinguish between two kinds of amorous feelings, one is the traditional deep-baked old-school taste, such key points are to show the latter reaction of caramel and Mena, as well as the taste of distillation reaction, and Mantenin is also very competent in the display of this section of flavor, the acidity is roughly cracked and converted into bitter sweet taste, low acidity, caramel reaction also converts sweetness into aroma, heavy aroma, thick taste, ice is also very good to drink.

The other kind of amorous feelings is shallow baking. Mantenin beans contain strong aroma factors, and they all have a different taste when they are lightly baked or even very lightly baked. Peach, immortal grass, black plum and brown sugar belong to the common flavor display of light roasted mantenin. I still remember the famous "black cat" of American intellectuals in 2012, and there is also Mantenin in the recipe, and its Wumei flavor is very ingenious by other recipes. Impressive. Although the taste of Mantenin is known as soon as you drink it, different mantenins still have different feelings.

Old Manning

Different from the general Mantenin, the flavor of aged beans is more mellow and lasting after a long period of special care. And this special treatment is to store the coffee beans in a storage tank in the shade, wait and mature, and turn the raw beans in the trough regularly to avoid dampness and mildew, so that they can be monitored by workers for a long time. As a result, aged Mantenin developed such a unique flavor and thick and fine taste, with a strong lasting finish. This coffee bean is very rare and needs to be specially treated for more than 5-6 years. It has a unique and mature flavor. It has a rich mellow aroma as sweet as chocolate syrup sweet, juicy, sour nearly zero coffee, known as the most precious Mantenin coffee.

The raw beans that are usually selected for storage must have a strong physique; therefore, Indonesia's three important and well-known producing areas-Sumatra Mantenin, Sulawesi and Java-are coffee beans from tropical rain forests. the beans are solid and dense, and they are the best choice for aged coffee, among which aged Mantenin is the most famous!

The aged coffee beans are full-bodied, calm, mellow and fermented, and the taste is very similar to Pu'er tea-warm and mellow gum, smooth and smooth; both products are delicate fermentation changes that have been brewing over the years!