Why does Indonesian Mantonin coffee have a herbal flavor? Introduction to Mantonin Lindong, Sumatra

In the Qianjie coffee bean list, the deepest roasted coffee beans are Mantenin coffee from Indonesia. Its unique flavor of spice, herbs, caramel and cocoa is very popular. As a result, many people will ask, how did the special herbal flavor of Manning coffee come from?

First of all, it must be inseparable from the growing environment of coffee beans. Indonesia is an archipelago country with multiple islands to grow coffee, while Mantenin is from Sumatra, the largest island in the country. Mandheling is the name of a local minority, but it has been mistaken for coffee beans and has been handed down to this day, and it has become synonymous with "Sumatran coffee".

Manning is mainly grown in the northwest of Sumatra, mainly concentrated in the Gayo (Tawar) region of Aceh and the Toba (lake) region of North Su Province, which is also known as "two lakes Shuangman". Coffee is grown on hillsides 1100-1600 meters above sea level. These areas are rich in volcanic soil and rich in water resources, making them suitable for Arabica coffee cultivation and growth.

And Indonesian coffee has a long history. Originally in the 18th century, Arabica varieties such as Typica and Bourbon were planted on the island, but later, coffee growth was damaged by the emergence of coffee leaf rust, so the Indonesian government began to introduce other new coffee varieties to protect coffee production, including robusta beans. The variety may be the reason why Manning coffee has the characteristics of herbaceous and earthy flavor.

At present, the common coffee varieties in Sumatra are Ateng and TimTim. These two varieties are not new. Ateng is actually Catimor, while TimTim is Timor. These are local names for this variety, and only varieties grown in Sumatra and the islands of Indonesia can be called Ateng.

The Timorese species Timor is the emergence of Timor Hybrid on the island of East Timor, which is a natural cross between Arabica and Robsta varieties. It belongs to Arabica coffee plant, but it has the disease resistance gene of Robusta species. Katim Catimor is a cross between Timor species Timor and Kaddura Caturra, resulting in the first generation of F1 hybrid varieties.

Robusta will have more caffeine, amino acids and chlorogenic acid than Arabica, and chlorogenic acid is the source of bitter taste, so it can be said that Ateng and TimTim contain Robusta genes and have some herbal and earthy flavors.

In addition, Indonesia is located in the tropics, with a tropical rain forest climate, so most areas are hot and rainy, the sunshine time is short, and the humidity is as high as 70% to 90% all the year round. The rainy weather makes it difficult for Indonesia to dry coffee berries through prolonged sun exposure, as in other countries.

So the country adapted measures to local conditions and developed the wet planing method (Wet Hulling, known as Giling Basah in Indonesian) to deal with coffee. The wet planing method is the same as the water washing method, which is exposed to the sun for a short time after fermentation, but the moisture content is still very high. At this time, the sheepskin of the coffee beans will be removed by a shell planer, and finally dried to 12% Mui 15% water content. In this way, the sun exposure time can be greatly reduced and the drying can be completed faster.

Although the process of using a shell planer to remove the sheepskin of coffee beans is very violent, while removing the sheep skin, it is easy to crush and crush the raw coffee beans, and some coffee beans will form cracks similar to those of sheep's hooves and become "sheep's hoof beans." but the coffee treated by wet planing is usually mellow and strong, with distinct personality.

At present, Lin Dong Mantenin in the Qianjie entry series is the variety of Ateng and TimTim, which is treated with wet planing. After cooking, it will have the flavor of herbs and dark chocolate, mellow taste and high sweetness of caramel.

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