What are the varieties of coffee beans in Indonesia? The Historical Story of Coffee cultivation in Indonesia Manning is a bean seed

Indonesian coffee beans belong to Mantenin coffee beans. Mantenin coffee beans are the representative of Indonesian coffee and Asian coffee. They have obvious flavor of Asian coffee beans: pine, herbal, nutty and caramel. This coffee flavor is not liked by everyone, but for those who like it, it is a taste that makes people drink endlessly.

Most coffee beans are named after producing countries, producing areas, manors or varieties, but Mantenin coffee beans from Sumatra, Indonesia are not the usual way! It is not too much to say that Mantenin is synonymous with Indonesian boutique coffee. In fact, Mantenin is not the name of the producing area, place, port, or coffee variety, but a mispronunciation of Mandaining, who originally lived in Sumatra. Why does this nation have anything to do with coffee? There is a crooked legend among them. It is said that during World War II, when Japan occupied Indonesia, a Japanese soldier went to a cafe and drank a cup of full-bodied coffee, so he asked the name of the coffee beans and thought he was from, and the shop owner replied "Mandaining Mandheling". After the defeat, he returned to Japan, hoping to drink that coffee again, asked Indonesian locals to look for it, and mistakenly called it "Mantenin". Since then, Mantenin's name has been quoted.

Coffee development in Indonesia

Coffee cultivation in Indonesia has a long history. Coffee cultivation in Indonesia originated from the colonial period and played an important role in the world coffee industry. Coffee also played an important role in the growth of Indonesia. Indonesia is an excellent producer of coffee, located on the equator and with many high mountains. Coffee was first brought into Indonesia by the Dutch in 1969. However, due to the great flooding of batavia (today's Jakarta), it was not planted successfully. It was then brought to Indonesia for the second time in 1699 and first exported to Europe in 1711. Coffee was introduced to Java by the Dutch colonists at that time, then spread widely on the island of Sumatra and began to be planted on a large scale. After nearly two hundred years, the Indonesian coffee industry was badly affected by leaf rust, and a large area of coffee trees were infected and withered, seriously affecting production.

Manning Coffee is from Sumatra.

Indonesia is made up of more than 17,000 islands scattered over the equatorial volcanic belt and has fertile soil. Famous producing areas include Sumatra in the west, Sulawesi in the middle, and Java in the south. Manning is from the Indonesian island of Sumatra. Sumatra Island is located in western Indonesia, a total of eight provinces, high-quality coffee growing areas are in the northern part of the island, namely the northernmost province of ACEH (Aceh) and the neighboring province of North Sumatra (Sumetera Utara). Each of the two provinces has a larger lake, Lake Tawar Lake in Aceh and Lake Lake Toba in North Sumatra. Important coffee-growing areas in the province also surround the two lakes.

Lake dopa is the largest volcanic lake in the world and the largest freshwater lake in Indonesia. The annual average temperature here is about 22 ℃, which belongs to the tropical rain forest climate, rainy and humid environment, plus the altitude of about 1400 meters above sea level, which is very suitable for the growth of coffee trees. To the south of the lake is the well-known Lindong producing area (Lintong), where Indonesian Manning coffee is produced with rations beans from Qianjie.

Another Tawa Lake brings an elevation of more than 1500 meters to coffee cultivation in Aceh because of the surrounding Gayo Mountain Mountains. Due to the unstable political situation in Aceh Province, there are often armed conflicts, which have greatly affected the development of the local coffee trade. In 2005, with Aceh as the center, the great tsunami broke out, and the civil war ended under natural disasters. Aceh coffee industry gradually returned to the boutique coffee industry.

Lin Dong Mantening

The Mantenin coffee produced in the Lindong Mountains in northern Sumatra, near the southwest of Lake dopa, is between 1000 and 1500 meters above sea level. There are many volcanoes and volcanic lakes, fertile volcanic soil and the local tropical rain forest climate. Rain Water is abundant all the year round, making the coffee flourish.

The Lindong producing area, which has a certain reputation in coffee trade, has also planted many new varieties in order to increase output, so that the quality of local coffee is not as good as before. While Lake Tawa in Aceh province has been adhering to the cultivation of ancient varieties of iron pickup, maintaining the high quality of coffee, some large exporters such as Pwangni Coffee Company have also invested more resources here.

Lin Dong Mantenin, which has not been selected, sometimes produces unstable products, but to a large extent, it retains the flavor characteristics of Sumatran coffee, strong taste, and unique flavor of spice and herbs. therefore, Qianjie also listed Lin Dong Mantenin as a cost-effective rations bean series in Qianjie, so that everyone can try the unique taste of Indonesian coffee.

The gold mantenin coffee beans on the front street are from the PWN Pwangni Coffee Company. Based on the Indonesian raw bean grade G1, the Mantenin coffee beans are screened four times by hand to ensure that the color, shape and size of the Mantenin coffee beans are uniform, and the taste of the Mantenin coffee is cleaner and brighter. Golden Manning is an upgraded version of Manning Coffee, as well as another entry-level version of Manning, Lin Dong Manning Coffee beans. Both coffees have a low-acid, high-mellow taste, derived from the widely used local wet planing method.

After strict screening of Golden Mantenin, Qianjie Coffee not only does not have the unique soil flavor of ordinary Mantenin, but also tastes cleaner and brighter.

Mantenin coffee variety

At first, the Mantenin coffee variety was an ancient Arabica variety, but later it was changed to Katim because of leaf rust. As early as 1658, the Netherlands transplanted the offspring of the "European Ironka mother plant" to Sri Lanka, but the planting failed. Then, in 1699, the Netherlands was transplanted to Java from the Malaba coffee tree in eastern India. This trial was successful, and the iron pickup grew steadily in Java. In 1718, the Netherlands transplanted the successful iron pickup from Java to Sumatra and Sulawesi. After more than a century of breeding, when Indonesia's iron pickup was in its heyday, a leaf rust at the end of the 19th century swept most of Indonesia's iron truck, and later had to introduce a more disease-resistant variety, Robusta.

Ypica has distinct characteristics, and it may be the most easily identified species. These plants are conical, with main vertical trunks up to 5 meters high. This height means that the distance between branches and nodes on the same branch of Typica is longer than that of other varieties. The bronze color of the top leaf of the iron pickup is one of the characteristics, with large beans, pointed oval or thin pointed shape, and some people call it "red top coffee". Iron pickup coffee has its unique quiet and clean flavor, as well as balanced features, high cleanliness, but the only drawback is insufficient production, altitude requirements, at the same time easy to infection with leaf rust, and resistance to diseases and insect pests is not strong.

The Indonesian government has introduced a number of disease-resistant varieties, including Robusta, such as Tim, Katim and Indian variety S795, which are known locally as Tim Tim, Ateng and Jember. Iron pickup is also the oldest variety cultivated in Indonesia. It was first introduced from Java to the broader island of Sumatra. After a long period of adaptation to the local environment, it has formed the low acidity and mellow flavor of the herbal spice unique to Sumatra iron pickup. At present, it is mainly distributed in the area of dopa Lake and Lindong producing area.

Tim Tim (Tim), a natural hybrid of Tieka and Robusta, inherits the high yield and disease resistance of Robusta. Another Ateng variety, a mixed-race offspring of the bourbon variety Kaduka and Tim, is favored by many local coffee farmers because of its strong vitality to maintain high coffee production. In many countries, Katim is often criticized by people in the industry because of its flaw in flavor. Katim, which is planted in the unique flavor environment of Sumatra, performs better in the cup test, full of wood tonality and mellow taste.

Wet planing method

Indonesia's perennial rainy and humid environment makes it impossible to use sun treatment like that in African countries, so Indonesians invented a unique wet planing method. After peeling the peel of raw coffee beans with a peeling machine, the pectin layer still feels slippery. After a night of fermentation, the pectin layer is easier to fall off under flowing water, when the appearance of shell beans becomes rough. Then start drying raw beans, this step is also "eating in the sky". If it is sunny for two days in a row, the coffee beans will be exposed to the sun for two days, and the water content of shell beans will be 30-50%. At this time, we can start to use a special shelling machine to peel off the hard sheep skin with greater strength, so we can see that the appearance of raw beans will be slightly deformed. Finally, if we continue to dry for two more days, the coffee beans are easy to burst in the sun, which is what we say. When the water content reaches 12%, it can be packed and stored.

But wet-bubble coffee beans will burst and deform, which is what we often call "sheep's hoof beans". This is not defective beans, this is what happens when Mantenin coffee beans are soaked.

The Mantenin coffee treated with wet planing has low acidity and high alcohol thickness. The wet planing method greatly shortens the processing time of raw beans and is also widely used in rainy and humid Indonesia. The removal of sheep skin in the middle of drying makes the coffee less sour and highlights the mellow taste of roasted coffee.

The difference between wet planing and washing is that after the coffee bean is fermented, the parchment is removed in a semi-dry and semi-wet state. This treatment is based on the fact that under the local hot and humid air, it is impossible to dry raw beans in the sun for more than ten days, as in coffee-producing countries such as Brazil and Ethiopia, so this unique method has been developed.

Parameters of brewing Manning coffee on Qianjie Street:

The Mantenin coffee in the front street will choose deep baking, the bean quality is loose, the water absorption is stronger, and it is easy to pass the extraction stage. The front street will thicken the grinding degree, which can speed up the downflow of the water and reduce the water temperature at the same time. Avoid the bitterness of excessive extraction.

The most important feature of Mantening coffee is its mellow feeling, so the front street chooses KONO filter cup. The smooth curved surface of the upper part of the KONO filter cup makes the filter paper fit better, hindering the upward movement of water vapor, while the diversion ribs in the lower part speed up the flow of water, thus prolonging the extraction time of water and coffee powder, thereby increasing the concentration.

Filter cup: KONO filter cup, water temperature: 88 ℃, powder content: 15 g, powder-water ratio: 1:15, grinding degree: medium and coarse grinding degree (Chinese standard No. 20 sieve pass rate 75%).

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

[flavor characteristics of Qianjie Lin Dong Manning Coffee] herbs, chocolate and caramel are well balanced as a whole.

[Qianjie Golden Manning Coffee Flavor] Nuts, spices, herbs, licorice, chocolate, caramel.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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