Introduction to the flavor and taste of coffee manor in Sumatra, Indonesia

coffee producing area

Java Island, the oldest producing area, Java coffee reputation from the 18th century Indonesian coffee glory era continues to this day, mention Java coffee, still can be associated with high quality delicious, then the most famous blend is Java coffee with Yemen mocha. In addition, Java has a famous aged coffee, or monsoon coffee.

Sumatra Island, the most legendary producing area, famous coffee labels include Mandheling, Lintong, Gayo Mountain.

In Sulawesi, famous coffees include Traga Toraja.

In addition, Bali, Flores, Timor are also important production areas.

Coffee growing methods

During the Dutch colonial era, coffee cultivation was dominated by large manors. After World War II, after the nationalization process and independence movement, about 90% of Indonesia's coffee production is now produced by small farmers.

coffee varieties

Initially, Indonesian coffee was Arabica, but leaf rust destroyed Arabica plantations in the late 18th century. Initially, the Dutch tried to grow Liberian coffee, and later, large-scale cultivation of Robusta coffee began.

Arabica now accounts for about 10-15% of coffee produced in Indonesia, with the rest being Robusta. Liberica produces but is largely excluded from the coffee trade.

Java coffee is traditionally washed.

Sumatra and Sulawesi are known for their Indonesian wet-hulled method, known locally as Giling Basah.

The drying methods in coffee processing vary according to the situation: high-priced bed drying under canopy, terrace drying, roadside drying and other methods are used.

coffee flavor

Although flavors vary by region, Indonesian coffee is often mentioned, most often for its excellent fullness. There is also another Arabica coffee called Linton, which is now sold as a single coffee, but more than a decade ago it was also known as mantinen. Among the many small producing areas in northern Jiangsu, Uncle Bean likes the Asaki producing area best. Volcanic soil enriches Aski's mantinin with a syrupy flavor. Because of its fiery and rich taste and lasting aftertaste, Uncle Bean gave it a Chinese name called "Qingkong."

The market for Mantenin coffee today is mainly in Japan, with small purchases in the United States and little use by European roasters. The reason is not difficult. Asians are very interested in the body or heaviness of coffee! But a good cup of manteling coffee must have a sense of hierarchy. Otherwise, the quality of coffee will appear more monotonous and rigid.

When I chose Mantelin for Clear Sky, I also listened to some suggestions from my European colleagues. I asked my colleagues to CUPPING several Mantelins from different origins together. Finally, we chose Mantelin coffee from Aqi as we voted yesterday.