Sumatran coffee aged manning gold manning Java old brown boutique coffee bean flavor treatment

When it comes to Mantenin, most people think of strong herbs, earthy taste and too mellow taste. Many people have the impression that there is no high-quality fruit and flower aroma, only pure bitterness.

However, the types of Mantenin are also very varied, in addition to Manning in Lindong, Sumatra, there are also different types of old Manning, Golden Manning and Java Brown.

After its popularity, Lin Dong Mantning changed from the original tin card to the Katimo variety, so that it could be more easily sold to other consumer countries, and was later asked to increase the tin card variety because of its poor flavor. Lin Dong Mantenin first used the sun treatment method because of the precious water source, but the quality was unstable and gradually changed to half-sun treatment in Brazil. But Indonesia's climate is too humid to be exposed to the sun for three days as in Brazil, which will only be damp and moldy. So they chose to be exposed to the sun for several hours at most, and the water content was reduced to 20-35%. Before the pectin was solidified, it was purchased by someone else, scraped off the pectin and dried so that the moisture content was about 18%. Finally, it was dried in a large bean drying factory. However, this kind of three-type drying with insufficient equipment creates a low-acid, stuffy flavor of Mantenin.

Due to the high risk brought by three-type drying, Mantenin has too many defective beans and unstable factors. The Japanese carry out stricter quality control of coffee beans. After screening the density and color separation of dried raw beans, and after four times of manual picking of beans, the obtained gold mantenin is cleaner than Lin Dong Mantenin and is deeply loved in Europe and the United States. Golden Mantenin does not have the original herbal flavor and wood flavor. It was replaced by caramel sweetness and sour fruit.

The older the wine is, the better it is, and the coffee beans can be aged. The successful aged beans remove the inelegant fragrance of Mantenin, making the coffee more round and sweeter to drink. However, the old beans of failure are hard to taste.

It is worth mentioning that Java Old Brown of Java Coffee is even better than the sweetness, cleanliness and mellowness of aged Mantenin after aging.