What grade does Mantelin coffee belong to? What is the difference between gold manterines and ordinary manterines? Why does Mantelin smell like herbs? What's so good about the world's top ten coffees Mantelin?

Speaking of his impression of Mantening coffee, Qianjie believes that in addition to its mellow taste and calm burnt aroma, everyone will also associate it with a unique "Mantening flavor"-herbal flavor.

The herbal flavor of Mantelin refers more to some tonality aromas similar to herbs, earth, wood, etc., which are unique and wild after being mellow. Thanks to this, Manternin has always been a highly polarized coffee bean. People who like this aroma will like Manternin very much, and people who don't like this aroma will dislike it very much. In recent years, many friends have found that the herbal flavor in Manternin has begun to fade, at least not so obvious than before. So many friends began to trace the source, wanting to know why this herbal flavor weakened and where this herbal flavor came from.

In fact, consistent with the formation of other coffee flavors, the reason why Manternin has a herbal flavor is inseparable from these three factors: variety, planting environment, and processing method. First of all, we need to know that Mantonin coffee does not refer to a particular coffee variety, but refers to all Arabica coffee beans grown on Sumatra Island. Under a misguided misunderstanding, Arabica coffee beans on Sumatra Island were sold as "Mantinin" and then became famous. Since then, Arabica on the island have often been sold under the name of Mantinin. This is a story that Qianjie often shares. I believe my friends have heard calluses in their ears, so I won't repeat it too much here.

Sumatra has a relatively long history of coffee planting. Since the 18th century, the Dutch have expanded the coffee planting industry to this island. On Sumatra, the main coffee producing areas are around Lake Toba and Lake Tawa. Among them, Duoba Lake is more famous for its Lindong production area, while Tawa Lake is more famous for its Kayou Mountain production area. Their altitude is about 1,100 to 1,600 meters, which is an ideal altitude for growing coffee. Because of this, the Qianjie food rations series selected Mantonin from the Lindong production area as the representative of Indonesian food rations coffee, while the Qianjie gold Mantonin came from the Kayoushan production area.

Like many producing areas, the earliest varieties grown by the Dutch on the island were pure Arabica such as ironpica and bourbon. But not long after, Arabica species fell one after another due to the erosion of rust disease, so as a last resort, the Indonesian authorities began to introduce new varieties to ensure production. Gradually, the land of Indonesia became a "melting pot" of coffee varieties.

There are a large number of varieties planted on the island: Ateng, TimTim, Iron Picka, Kadura, and Robsta. Among Mantonin coffee, the most common varieties are Ateng and TimTim. Whether it's Ateng or TimTim, they are both varieties blended from Arabica and Robsta. Simply put, Ateng is Indonesian Katim, and TimTim is Indonesian Tim. Because these two varieties both carry Robsta's genes, they themselves carry some of Robsta's unique herbal and woody tones, but relatively speaking, the taste is not as strong. (The picture shows the Ateng variety)

The most commonly believed reason for the strong herbal flavor of Mantelin is actually the unique local processing method-wet planing method. You can first take a look at a processing process of the wet planing method, which is roughly as follows: first use a peeler to remove the peel and pulp of the coffee fruit, and then clean the coffee beans, and then move the coffee beans outdoors to dry; Dry it for about 3 to 4 days to reduce the moisture content of the coffee beans to about 30% to 40%, and then use a sheller to remove the sheepskin layer on the surface of the beans in a semi-hard and semi-soft state. Finally, only need to dry it again. After a few days, the coffee beans can be dried to a moisture content of 12% to 13%.

As you can see from the introduction on the front street, the wet planing method has a significant advantage, that is, the drying time is relatively short. Compared with other treatments, the wet planing method uses very, very little drying time, because the peel, pulp, sheepskin layer and other substances of coffee beans are removed long before drying, which greatly shortens the drying time. The reason why Indonesia needs to use wet planing is because the local weather is erratic all year round and the sunshine period is short. In addition, the environment is relatively humid. Using sunning and other treatments that require long periods of sunshine can easily cause coffee beans to deteriorate due to drying. The time is too long and it deteriorates. I believe that when you see this on Naqian Street, another question arises: "Why does the wet shaving method aggravate the herbal flavor of coffee? "To be reasonable, Qianjie believes that the wet planing method is actually not the main reason. It was during the operation that those rough behaviors caused the herbal flavor of Manternin to be aggravated. First of all, we can see that the sheepskin layer of beans is forcibly removed by a peeler in a semi-hard and semi-soft state. In this state, the sheepskin layer of coffee beans is more difficult to remove, so the peeler will be more violent. In this case, beans are very easy to be fractured by the peeler. Compared with intact coffee beans, beans with gaps are more likely to be contaminated;(The picture on the right is the sheepskin bean that was fractured by the peeler, but if it is not contaminated, it is not a defective bean)

At the same time, the coffee beans are dried after removing the sheepskin layer, and the drying place is on cement ground or on a tamped dirt road! After removing the protective shell of the sheep skin, the beans will be more likely to directly contact dust and be contaminated if they are naked and dried in this environment. Then the herbal taste in the coffee beans will be improved. So everyone thinks that it is because the wet shaving method increases the herbal flavor in the coffee!

To sum up, we can know that the main reason why Manternin has a strong herbal flavor is its variety and processing (rough behavior in processing). But Qianjie mentioned earlier that the herbal flavor of Manternin has become much less in recent years! Based on the above introduction, I believe you can deduce that the rough behavior during the processing process has been reduced. For example, more attention will be paid to drying, keeping the beans away from the ground and then turning them multiple times to ensure that the probability of contaminating the beans is reduced and the uniformity of drying is increased; or defective beans are manually screened to reduce the proportion of defective beans in coffee. When the probability of coffee beans being contaminated decreases and the number of defective beans decreases, naturally, the herbal taste will not be so strong. In particular, Qianjie PWN Golden Mantinin, the high-quality representative of Indonesian coffee in Qianjie Douban, has almost no herbal flavor. Instead, it has a very comfortable stuffy aroma, which is clean and transparent to drink.

The reason why Qianjie PWN Gold Mantelin can achieve this effect is naturally inseparable from stricter screening standards. Whether in terms of variety or handling, the requirements will be stricter than ordinary Mantelin. In terms of variety selection, the variety currently produced by PWN Company's Golden Mantenin is Ateng. Although it is also a kind of Katim, it will not have as many Robsta genes. Because it is a variety after being backcrossed between Katim and Tiepka, the Luo bean gene will be diluted, and the flavor will be better and less herbal. After exquisite processing, this batch of coffee beans will be manually selected three times! The main content of the screening is to remove defective, small, and unattractive beans. All that remains are the coffee beans with large, plump grains and few flaws. If the number of defective beans is reduced, the cleanliness of the coffee will naturally be improved. In addition, the variety is Ateng, which has a small proportion of Luo bean genes, so the herbal flavor existing in this coffee bean is negligible.

Because of this, it is difficult for us to taste the herbal flavor in Golden Mantinin. It is more of a soft and unique aroma. In addition, there are also the flavors of chocolate, caramel, and spices, which are very good! There are currently many different versions of "Golden Mantinin" on the market, such as 20-mesh Golden Man, 21-mesh Golden Man, Dingshang Golden Man, etc. But only the gold Mantinin produced by PWN (Puwani) Company is the real gold Mantinin. Because Golden Mantelin is a product launched by PWN Company, the trademark was registered in 2003. How to tell the difference between authenticity and authenticity? It's definitely hard to tell when looking at beans, but when buying raw beans from PWN Gold Mantelin, you will always attach a sack printed with PWN and a corresponding certificate. You can also pay attention to whether the seller has shown these two accessories when purchasing. This can also be used as a way to identify authenticity. For example, on Qianjie Online, a certain treasure cat sells the gold Mantinin produced by PWN Company. These two items are posted on the product details page. You can refer to it ~

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