Indonesian boutique coffee is mainly produced in Sumatra.
Sumatra is the main producing area of Indonesian boutique coffee. The coffee system is complex and can be briefly classified into four types:
(1) Mantenin refers to half-sun or sun-dried beans around Lake Toba in north-central Sumatra and at an altitude of 9-1200 meters above sea level in the Lindong Mountains on the southwest coast.
(2) Gold Manning, after four times of manual screening, is higher than the general Mantenin, and the particles are larger.
(3) Tawahu coffee refers to the washed, semi-washed or sun-dried beans (less) in the area of Gayou Mountain near Tawahu, the northernmost region of Sumatra. The famous Raminita estate in Costa Rica teaches semi-washing technology, and the well-known Dutch coffee group mainly produces Gayou landscape washed beans.
(4) Old Manning and Java Old Brown.
It is customary to call coffee from Sumatra Mantenin, which is neither scientific nor confusing. The coffee produced by the Batak people in Lake Toba or the Lindong Mountains in north-central Sumatra is mostly grown without shade, and is mainly treated by half-sun or sun treatment, with obvious herbal and soil flavor, low acidity and muggy aroma, which is the most important feature of Mantenin coffee, so it is called Mantenin coffee. In the northernmost area of Sumatra, Tawahu or Achelle is planted by another Gaga friend in the traditional shade method, which is mainly washed or semi-washed, with a bright sour flavor and a light fragrance tone. American boutique coffee industry mostly calls this area coffee Axie Coffee, Gayoushan Coffee or Tawahu Coffee.
In short, the general "mantenin" coffee has the unique fragrance of herbs and trees, and the particle size is relatively irregular; the "golden mantenin" coffee of Indonesia's Pwangni coffee company or the "Jinding mantenin" coffee of the Japanese company are mellow and bright. Caramel is more sweet, fruit acidity is more bright and elegant, and there is almost no herbal, earthy and woody taste of Mantenin. Manning coffee is suitable for medium and low roasting, which can reduce miscellaneous flavor, while gold manning has a wider roasting range.
Indonesian Manning and Golden Manning Coffee
PWN manning first-grade raw bean
Indonesian Manning and Golden Manning Coffee
PWN manning first-class ripe beans
Indonesian Manning and Golden Manning Coffee
PWN gold manning raw beans
Indonesian Manning and Golden Manning Coffee
PWN gold manning ripe beans
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Introduction to the appearance characteristics of Honduran coffee beans, the back coffee producing place in Central America.
High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit.
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