Coffee review

What are the types and grading criteria of Indonesia's Mantenin? how to distinguish between old manning and gold manning?

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Indonesian coffee is mainly semi-washed, which is graded according to the proportion of defective beans and the number of defective beans selected by hand. There are five different grades from G1 to G5, with G1 being the highest. Under the grading system, Sumatra is divided into four different systems: Mantenin, Golden Manning, Lake Tawa Coffee,

Indonesian coffee is mainly semi-washed, which is graded according to the proportion of defective beans and the number of defective beans selected by hand. There are five different grades from G1 to G5, with G1 being the highest. Under the grading system, Sumatra is divided into four different systems: Mantenin, Golden Manning, Tawa Lake Coffee, and Old Manning.

1. Mantenin, which refers to coffee from the north-central DANAU TOBA, 9 to 1200 meters above sea level in the Lindong Mountains, is often treated by the sun treatment, or the post-processing method unique to Indonesia-the wet planing method.

two。 Golden Mantenin, compared with the general Mantenin coffee beans, has been screened by hand for more than four times, and most of the coffee is treated by sun and semi-washing.

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3. Tawahu Coffee, the coffee in the northernmost Achee region of Sumatra, near the highlands around Tawar. Due to the arrival of well-known coffee groups and the semi-washing technology taught by some owners of Costa Rican coffee estates, the coffee in this area is mainly treated by water washing and semi-washing.

4. Aged Mantenin, the raw beans covered by endocarp are aged and are generally stored in the constant temperature warehouse of the place of origin, which are regularly turned by the manor owner to make the raw beans come into contact with the air evenly and maintain their activity. The treatment time of aged Mantenin usually ranges from 3 to 5 years. After aging, its acid quality weakens and its alcohol thickness increases, which is different from the lively and bright flavor of fresh raw beans.

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