Introduction to the characteristics of the method of describing the taste and flavor of Indonesian Manning coffee

Because Indonesia local climate is very humid, coffee drying often takes about 40% more time than other areas, so local coffee farmers independently invented the "wet planing method" treatment, which can make coffee beans ferment more completely and dry quickly. Today, we will not explain the wet planing method. Remember @ Coffee Knowledge has been sent, and Cat's previous WeChat seems to have been talked about, so everyone goes to search for it, don't always take it.

The reason why there is always a "subversive" taste in the coffee of Lord Cat is because the Mantenin coffee that Lord Cat wants to introduce to you today is not the traditional washing method, sun drying method, wet planing method, but the very special flavor of "honey fruit treatment method".

This coffee bean comes from the Lindong region of North Sumatra, 1000-1500 meters above sea level. It is purchased by the coffee bean merchant Wahana Company. It is planted by small farmers and harvested by hand. Half a year ago, the cat also launched a sun-treated mantinin from Wahana Company. The rich aroma of melons and fruits is the main feature of mantinin produced by this company. After purchasing the coffee fruit from the coffee farmers, Mantenin first reduced the moisture content in the coffee fruit by drying in a very precise constant temperature machine for ten days, so that the fruit juice colloid and rich flavor in the pulp fully fermented the beans with shells, turning the coffee fruit into a unique dried fruit like preserved fruit, and then storing it.

Subvert your understanding of Mantenin

Coffee cherries are stored until they are ordered before removing the peel and pectin to avoid the impact of flavor reception time and Mena reaction, allowing the cherries to absorb the fruit acids, sugars and flavors contained in the pulp for a longer time. This unique treatment completely changes the flavor of the original Indonesian beans and adds a very special aroma. If you don't realize that this is a mantnin coffee, you will mistake it for African beans, but it retains the rich and smooth taste of mantnin.

When Lord Cat first tried to roast this bean, the effect was not ideal, because Lord Cat understood this coffee bean according to the normal way of thinking. In the first roasting, he roasted it until about one minute after the first explosion, and it was on the verge of the second explosion. In the end, Lord Cat felt that the flavor of the coffee bean was only slightly better than that of the golden mantinin. It was not as good as expected. Therefore, in the second trial roasting, he extended the roasting time of the coffee bean until it touched the second explosion. I found that the taste was not as good as the last time I baked it, so I adjusted my direction and tried to go in a shallow direction. Because I had baked a mantelin before, I only dropped the beans at 198℃. The full fragrance of chrysanthemum tea was very surprising. Therefore, I dropped the beans at about the end of the explosion. As a result, my mother called me at the beginning of the explosion. If someone called, I would hang up. However, my mother called and I couldn't hang up. Wan Zixiao is the first, do not receive thunder split, so wait until the end of the call only to find that a burst has just ended, the cup with too much baking ~ so 206℃ immediately under the beans for cup testing. The so-called blessing in disguise, in the cup test did not expect this only a little deeper than expected a burst of coffee immediately under the beans, unexpectedly there is such a big surprise.