Indonesian mantenin coffee bean type aged coffee bean production method can drink it? monsoon treatment

Most people think of Manning when they hear Indonesian coffee. But you know what? Manning coffee also has many kinds of coffee beans. In front of the street, there are gold manning, tiger manning and old manning. Next, I will introduce you one by one.

Let's start by introducing you to the old Manning. Usually translated as Old Sumatra, it is a rich and complex "spice box" with strong wine aromas and apparently nuanced aromas that convey senses.

The old Manning originated from European trade. Businessmen often export coffee from Africa, later India and Indonesia. As early as the 1500's, the only way to transport coffee was by long voyage. It may take more than a month to get around the Cape of good Hope, as the sea breeze and transportation time change the taste of the coffee. Europeans are used to drinking coffee that has been aged for at least a few months. Even after the Suez Canal shortened the journey, most Europeans still prefer old coffee to fresh coffee. So the product of the old Manning came into being. To satisfy customers' preferences, merchants replicate the impact of sea travel on coffee by storing coffee beans in coastal warehouses for months before shipment. This method is for coffee to be aged in the first place. The best aged coffee is low-sour coffee beans from India and Indonesia.

Aged Sumatran and Sulawesi coffee have a unique spicy flavor. India has its own specific variety of aged coffee, Monsooned Malabar, which is famous for its chocolate flavor. Monsooned Malabar originates from the old coffee exported to Europe by the British in India. A sea journey from India usually takes several months, and once the coffee arrives, people begin to realize that coffee transported during the monsoon season has a different flavor and appearance from coffee shipped at other times of the year.

The combination of moisture and sea breeze causes the beans to swell slightly and turn yellow. They also lost all their acidity and made a thick, earthy cup. After more effective sea travel, legumes are no longer exposed to the elements that cause them to develop in a unique way. To make up for this, coffee beans are aged in warehouses and exposed to monsoons for three to four months. Monsoon Malabar is now protected by commodity geographical indications, which means it can only be produced in India-especially along the Malabar coast. Not all aged coffee has the same strict standards as the monsoon Malabar, but there is a difference between aged coffee and aged coffee. Aged coffee must be stored in a well-ventilated warehouse. Every few months, the bags are checked and rotated to dry them. In order to age properly, coffee needs a climate so that coffee beans can absorb water during the rainy season and release water during the dry season. This is part of the reason why most high-quality aged coffee comes from Indonesia, India and South America. Coffee tends to be mellow as it ages, so varieties that start with low acidity usually age well.

Barreled coffee is a variant that is usually used by people who do not have room to lay it flat. There is a new market for whisky aged coffee: coffee that used to be aged in buckets of whisky or bourbon. This kind of coffee has obviously acquired a series of new flavors.

But it's worth noting that aged coffee is usually kept for months to years, depending on its variety or what the roaster thinks. Aged Sumatran coffee is usually aged for three to five years, while some barrels of aged coffee are retained for only a month and a half. If not stored properly, the coffee beans may go bad and lose their taste.