Special coffee bean varieties from Aceh, Sumatra, Indonesia, long-body dragon fruit coffee flavor

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When it comes to Indonesian coffee beans, the first thing that comes to mind is Manning coffee. Manning is deeply loved by the public for its mellow, calm and sour coffee flavor. Qianjie Coffee is also one of the fans of Mantenin Coffee beans, and when asked if there is any sour coffee at the Qianjie Cafe, the baristas on Qianjie will definitely recommend Gold Mantenin from PWN of Indonesia. This time Qianjie wants to say that another special coffee variety, long body Longguo, is also from the Aceh Jiayu Mountain in Sumatra, which is produced by Golden Manning.

Growing dragon fruit by wet planing in Lake Tawa, Sumatra

Sumatra Lake Tawar Longberry Mandheling G1

Planting country: Indonesia

Coffee producing area: Tawa Lake area, Aceh Province

Planting altitude: 1200 to 1600 m

Coffee variety: long-bodied dragon fruit

Treatment method: wet planing method

Coffee producing area

Aceh is located at the northwestern tip of the Indonesian archipelago. Because it is located on both sides of the equator, Aceh belongs to a typical tropical equatorial marine climate. It is hot all the year round, with an average annual temperature of about 27 degrees Celsius and high temperature and rainy. From October to March of each year, it is affected by the Asian and Pacific airflow. It is the rainy season in Indonesia, with abundant rainfall and a cool climate, while the Australian continental airstream from April to October reduces the moisture brought by the airflow. At this time, the climate is hot and dry, which is regarded as the dry season.

Lake Tawa, located in the Gayo mountain area north of Aceh province in Sumatra, is a crater lake left over from a volcanic eruption hundreds of millions of years ago. Because of the inconvenient transportation in the early years, coffee was not planted until the 1930s. Coffee was planted at a height of 1200-1600m, mostly under traditional shade, with the natural blowing of wet and cool clouds in the morning, the falling sun at noon, and frequent showers in the afternoon. the natural microclimate and volcanic soil are quite suitable for the cultivation of coffee beans. The coffee beans produced here are large and green, so they are called emerald manning by Taiwan's coffee gluttons and Lake Tawar Mandheling (Tawar Lake Mantenin) in the world.

Coffee variety

Among the coffee varieties in Sumatra, there is a special coffee variety called "long berry Manning". The longguo coffee tree grows very slowly and takes seven years to mature and bear fruit, while the average coffee tree only takes three to four years, and is relatively rare on the market because of its low yield.

Changshen Longguo first came from Harrar, Ethiopia, Africa, and has been growing in Aceh for three centuries. Unlike other coffee beans, the name of this batch of coffee beans comes from the long shape of coffee beans, and some people call it "long strip manning", which is a natural mutant of typica.

Coffee bean treatment

Wet planing is a method for rapid treatment of coffee beans, peeling off the peel and pulp of coffee beans, briefly fermenting and drying them, then removing pectin and sheep skin, and continuing to dry the latter section until the moisture content is reduced to 12%. Wet planing treatment of Mantenin coffee beans can be seen that there are different degrees of extrusion cracks, the bean color is dark cyan. In this way, because the drying time is shortened to two to four days, the fermentation period of coffee beans is shortened, and the acidity decreases a lot, but the relative thickness increases, and the aromas of caramel and fruit are obvious, even with aromas of herbs or herbs and wood. thus forming the unique producing area flavor of Sumatra. The reason why Qianjie put this bean on the shelf is that the variety of this bean is relatively special, and secondly, through cup test, this bean can show the flavor characteristics of Sumatra producing area.

Qianjie baking suggestion

Qianjie Cup test report

The suggestion of cooking in Qianjie

Kono filter cups are used to brew Indonesian coffee in Qianjie. Kono's ribs are less than half the height of the filter cup, which is designed to ensure that the filter cup is wet and close to the wall of the filter cup to limit the airflow, which will increase the water absorption time of coffee powder particles, resulting in a more uniform extraction of coffee as a whole and enhance the mellow taste. And the grooved frame under the kono filter cup is a key design for subsequent cooking to produce siphon effect.

Recommended water temperature: 87-88 degrees

Degree of grinding: small Fuji ghost teeth 4.5 (coarse sugar size)

Ratio of powder to water: 1:15

Amount of powder: 15g

Qianjie coffee brewing technique: steaming with 30 grams of water for 30 seconds, injecting water around the circle to 125 grams for segments, continuing to inject water to 225 grams when the water level is about to be exposed to the powder bed, removing the filter cup when the water level is about to be exposed to the powder bed, (the time of steaming starts) the extraction time is 39 percent, 39 grams, 39 grams.

Brewing flavor: the spicy fruit flavor is very similar to the unique green apple flavor of Panamanian coffee, herbal and spicy flavor, obvious acidity, clean taste.

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