Coffee common sense-some you may not know, but it is very important 2 about Sumen answer

So before I write about origin coffee in earnest, I'd like to make a few minor corrections, including mine, to what may have been a long-standing misconception about Sumatra coffee.

Mantenin Coffee

In most of our minds, mantnin coffee is almost equivalent to Sumatra coffee, or even Indonesian coffee. Moreover, our general impression of it is: relatively high body, low acidity, and with some herbal and earthy smell. As for the latter, I will focus on it in Sumatra's relevant diaries and events. Here, I just want to say a little about the division of origin.

(This picture is taken from the network)

The Mantenin region is in the southern part of Sumatra. But because of the early harvest they will be diverted to Medan coffee beans, re-export. So, like mocha, Sumatra coffee has often been synonymous with mantinin coffee for quite some time. However, with the gradual popularity of the third wave of fine coffee, gayo in northern Sumatra, that is, Aceh Province, toba in central Sumatra, SP bolon coffee production has its own characteristics, so now the official refers to Mantenin production in southern Sumatra. Of course, the old saying that Mantenin stood for Sumatra was not entirely wrong. However, if Java, Sulawesi, Indonesia, is included, it is indeed a common sense mistake.

Gold mantinin

Gold mantinin is very familiar to many of our friends. But the name of gold mantning may not be what many friends think.

First of all, gold mantinin does not refer to the color of gold, but large size coffee beans, that is, coffee beans above 19 mesh, called gold mantinin. But as many suppliers find that there is no direct relationship between large size and taste, fewer and fewer gold mantnings are ordered.

As for why the beans in Mantenin are golden yellow, it is because the coffee transit station Medan is very humid (80% humidity). If you store coffee for more than 6 months, it will return to moisture.

Grading of Sumatra coffee beans

We often hear 'extra mantelin' and at the same time, the quality of the green beans in mantelin coffee is appalling. In fact, Sumatra coffee is more systematic grading.

As shown, for every 300g,

Physical defects up to 11g are called GR1. According to the traditional Indonesian green bean selection, this should go through at least 2 screenings.

If 12-25g is defective, it is GR2. The one in the sack below is GR2.

If we see the coffee bean in the image below, it is under GR4. So if we receive this green bean and claim it as grade 1, it is clear that the green bean vendor is not responsible.

Green Bean Screening Workshop

Of course, people ask, if only raw beans, how about chemical defects. This is a big topic, but I have to say that Indonesia's coffee soft power still exists. Professional cup testers and even Q graders have very strict control over the quality control system. which I'll talk about later.

Cup test, different origin, different sacks, different months of harvest, different treatments. Basically this is a norm to track the quality of each region and time.

China Coffee Trading Network: www.gafei.com