What's the difference between the old manning and the ordinary manning? how did the old manning come from?

Indonesia aged Mantenin

Country of origin: Indonesia

Producing area: Sumatra

Bean products: ateng

Altitude: 1500 m

Treatment method: wet planing method

Baking degree: deep baking

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 86 degrees to 88 degrees hot water 225ml and the ratio of water to powder at 1:15.

The palate is characterized by aromas of wood, malt and caramel, with less traditional mantenin wild, more mellow and delicate, with a sense of maturity and low acidity, with flavors of ripe, caramel, herbs and chocolate in the mouth.

Old coffee beans do not mean that coffee beans are not allowed after they have been kept for a long time, because coffee beans will rot after they have been kept for a long time, changing from fresh cyan to white, then to yellow, becoming tasteless, and even growing worms. Like old wine, raw beans must be properly processed and stored for a long time before they can be called real "aged coffee]. Bags of coffee beans packed in linen must be checked frequently and turned over whole bags of coffee beans in linen cloth. The aim is to make each side evenly exposed to the air, to keep the beans dry and to avoid mildew and decay. After a long time of ripening, Mantenin's fruit acid not only becomes soft and moist, but also its mellow thickness and unique flavor can be stunning in the mouth, which is the charm of aged Mantenin. Coffee farmers select high-quality raw beans and then use stringent monitoring standards to ripen them for up to 24 months, turning the raw beans in the storage trough regularly while waiting to avoid dampness and mildew. The process is extremely labor-intensive, but also created a more mellow and lasting flavor of the aged Mantenin.

The name of Manning

Manning originally referred to a tribal name in Indonesia. Japanese soldiers returned to Japan after colonization in Indonesia, thinking about the local delicious coffee, so with the help of trading friends, they asked the locals to help collect high-quality coffee beans, including this Mantenin. The Japanese loved this coffee bean so they asked the shopkeeper, who thought he was asking where he was from, so he casually said "Mandaining". However, due to the mispronunciation of the Japanese, "Mandaining" has become the current "Mantenin". As a result, Manning mistakenly hit the coffee bean name in this way. This local is actually the boss of Indonesia's PWN company (Pwani Coffee Company) as we will talk about below. The company is also the first company to export gold manning coffee beans to Japan. Qianjie coffee has been using PWN gold manning for many years. PWN has also changed from one bag of 60kg to one bag of 30kg, and the producing area has also changed from Lindong to GAYO Mountain.

You must check the coffee beans frequently and turn the whole bags of coffee beans in linen cloth in order to give each side uniform contact with the air, to make the coffee beans dry and to avoid mildew and decay. After a long time of ripening, Mantenin's fruit acid not only becomes soft and moist, but also its mellow thickness and unique flavor can be stunning in the mouth, which is the charm of aged Mantenin. Coffee farmers select high-quality raw beans and then use stringent monitoring standards to ripen them for up to 24 months, turning the raw beans in the storage trough regularly while waiting to avoid dampness and mildew. The process is extremely labor-intensive, but also created a more mellow and lasting flavor of the aged Mantenin.