There are several kinds of coffee beans in Aceh Ache province of Sumatra, Indonesia, how to turn coffee beans into coffee coffee.

Choose fresh coffee beans. Pay attention to whether the color and particle size of the beans are consistent when purchasing. Good coffee beans have a bright and shiny appearance, and have a strong aroma without mixing odors. No matter what kind of coffee beans, freshness is an important factor affecting quality. When purchasing, grab one or two coffee beans in the mouth to chew, to crisp sound (indicating that the coffee is not wet), teeth cheek fragrance is the top grade, but it is best to pinch with your hand, feel whether solid, rather than buy crispy shell coffee. If the coffee beans have lost their aroma or smell old, it means that the coffee beans are no longer fresh and are not suitable for purchase.

Freshly fried coffee beans are not suitable for immediate drinking and should be stored for a week in order to completely release the gases in the beans.

Generally speaking, the best drinking period of coffee is one week after frying, when the coffee beans are the freshest and the aroma (Aroma) tastes the best.

In addition, the purity of coffee beans is also another consideration factor, experts choose coffee, not necessarily to see the size of the particles, but to grab a handful of single coffee beans (Regional Coffee), about dozens of weight, to see whether the color of each single bean is consistent, particle size, shape is similar, so as not to buy mixed beans disguised as inferior products. But if it is a comprehensive bean (Blended Coffee), the size, color difference is a normal phenomenon. In addition, heavy fire and medium and deep roasting method will cause coffee beans to be oily, but if the beans are lightly roasted, it means that they have deteriorated, not only the degree of fragrance is reduced, but also astringent and sour. In short, when buying coffee, you should pay attention to its freshness, aroma and whether it has an old taste, and the ideal purchase quantity is to drink it in half a month. Two methods of coffee bean production after harvest to the market before shipment to remove the skin, pulp, skin and silver. There are two methods: drying (also known as natural method or non-washing) and washing.

Country: Indonesia

Grade: G1, 19 mesh +

Production area: Gayo Mountain Region, Aceh Province

Altitude: 1100-1300 m

Treatment: Traditional wet planing method

Breeds: Kadimo, Kadulla, Tibika, Sidikalong

Producer: Local smallholder farmers in the Gayo Mountains region

Flavor: Round and pure taste, excellent body, spices, herbs

Indonesian coffee is diverse in quality, most of which are named after island sources and markets such as Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffees are characterized by strong, restrained flavors and lively moderate acidity. Indonesian Mandheling coffee is highly rated by Chinese and is one of the coffee products with the highest acceptance of single-serve coffee.

Mandheling Indonesia has been hailed as the world's best uniquely peeled coffee beans. Mantelin is a trademark product and is now sold as long as it is coffee green beans made from red cherry fruits harvested in Indonesia and processed by this unique peeling method. Mandailing coffee is grown by Mandailing people from Tapanuli region of northwest Sumatra, because at the end of World War II, a Japanese soldier introduced it to the Japanese market, and because of mispronunciation, Mandailing became Mandheling coffee.

Sumatra:

Sumatra coffee is very complex and elusive. Sumatra is a large island, but coffee is not grown all over the island. Coffee trees are grown in large quantities only in the northernmost two of the island's eight provinces-Aceh and Subei: Aceh coffee is mainly produced in Lake Tawar.(Lake Tawar) surrounding the Gayo Mountain, the farmers in this area are mostly local Gayo People aborigines; while coffee in Northern Jiangsu Province is mainly produced in the world's largest super crater lake-Lake Toba production area and Lintong production area in the south, and the local farmers are mostly Batak People aborigines. Due to the large number of smallholder producers and their unique semi-washing methods and the iron deficiency of the soil, coffee beans in this area will have a distinctive blue color at the fresh green stage.