Basic introduction of Indonesia Mantenin Fine Coffee Gold Mantenin Fine Coffee

Compared to Blue Mountain Coffee, Gold Mandolin was no less impressive. These two days have been searching for the origin of gold mantelin on the Internet. After reading Rose's description of gold mantelin, I want to know more about the origin of gold mantelin, why it is called gold mantelin, and its mysterious taste. This will be edited one by one for curious you to answer it.

Mantenin is not the name of a region, a place, a port, or a coffee variety. How did it get its name? In fact, it is a pronunciation error of the Mandheling ethnic group in Indonesia. During the Japanese occupation of Indonesia in World War II, a Japanese soldier drank excellent coffee in a cafe and asked the owner the name of the coffee. The owner mistook him for asking where you were from. And he answered: Mandenin. After the war, Japanese soldiers recalled drinking "Mantenin" in Indonesia. So Indonesia asked the passenger to transport 15 tons of coffee to Japan, which was very popular. Thus the name of Mantenen spread, and the coffee merchant was now known as PWN. Known as mandheling, mandheling is found all over lake Toba in northern Sumatra. The finished product has unique fragrance of herbs and trees.

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Speaking of the past and present lives of gold mantenin, I have to start with mantenin. Due to the climatic conditions in Lindong, Sumatra, Indonesia, and the cultivation level of coffee farmers, due to the precious local water resources, it was initially treated by sunlight, but the quality was unstable. Therefore, it was changed to a semi-sunlight method similar to Brazil. However, Indonesia's climate was humid, so it was impossible to take out sticky pods and dry them outdoors for 2 to 3 days. Doing so in Indonesia would make pods moldy. Therefore, drying for several hours to one day, The moisture content will be 20~ 30%, pectin has not yet solidified by the bean merchant to buy, take back to the simple processing plant to remove pectin with a machine, so as to avoid excessive fermentation of pectin and sour smell. That is to say, linton mantadine scrapes off the pectin layer before the pods are dry, which is the main reason why mantadine has a lower acid flavor and a higher alcohol content. After a little drying, the coffee pods contain about 18% water. Finally, the fresh pods are purchased by the exporters of Medan and placed in large bean drying fields or dried by machines until the water content is 12%. Therefore, the drying process of Linton Mantning was divided into three stages: farmers, bean collectors and exporters because of the shortage of hard equipment. Mantenine's unique herbal and woody aromas. Due to high humidity, the pectin layer is dried in three stages. This is also a rare treatment in the world, which accidentally creates a low acid, thick and smoky flavor of mantadine. Due to the variables of the three-stage drying method and the rough processing method, Mantenin is the most unstable quality of fine coffee. Chop beans, moldy beans, black beans, and unripe beans abound, making it a headache for bakers to spend a lot of time picking out defective beans before baking, but that doesn't detract from the world's preference for full-bodied mantelin. In order to improve the problem of high defect in mantinin beans, the Japanese adopted stricter quality control more than ten years ago. After drying the raw beans, they were screened for density and color separation. Finally, they went through four manual selection processes to eliminate defective beans and produce dark green gold mantinin with uniform bean phase.

Gold mantelin tastes cleaner than lindon mantelin. The original herbal, earthy and woody flavors of mantelin are almost gone, but the caramel sweetness is stronger and the fruit acid flavor is brighter and more elegant. Generally, lindon mantinine is baked until the second explosion, which can reduce the impurity taste, but gold mantinine has good transparency and sweet feeling before or after the second explosion, and the baking interpretation space is wider.

However, Indonesia's Pwani Company registered the Golden Mandheling trademark first, forcing the Japanese company to change the Golden Mandheling to Gold Top Mandheling.