Description of flavor characteristics of Indonesian gold Mantenin coffee beans introduction of taste grinding scale powder

Introduction of Golden Coffee beans in Indonesia

When it comes to gold, PWN must first be introduced (the acronym for Pwanni Coffee Company Pwani Coffee Company). PWN is the most famous coffee acquisition company in Indonesia, mainly buying Mantenin coffee beans from the best producing areas in Indonesia, so the company is a byword for quality, as long as it is a PWN product, it must be a high-quality product.

The authentic gold mantenin is the product of this company. After purchasing the raw beans, they hand-selected the beans many times by hand to pick out the beans with uniform particles, full and flawless. After this unified standard, the Mantenin factory can only be called Golden Manning factory can only choose moderate deep baking, according to brand positioning, there is no way to change according to each individual, only our understanding of coffee Then suit the taste of most people, maximize to show the flavor of Mantenin, we certainly will not taste the same as other manufacturers, this is absolutely impossible, we have our own characteristics, with our unique understanding of coffee gold manning tastes cleaner than Lin Dong Manning, Mantenin's original herbal flavor, earthy flavor and wood flavor are almost gone, but caramel sweetness is more intense. The acidity is also bright and elegant. Generally speaking, Lin Dong Mantenin bakes until the second explosion and then comes out, which can reduce the miscellaneous smell, but the gold Mantenin has a good transparency and sweetness before or after the second explosion, and the baking interpretation space is broader to talk about the past life and this life of Gold Mantenin. We have to start with Mantenin. Due to the climatic conditions in the Lindong area of Sumatra, Indonesia, coffee farmers start with the farming level of coffee farmers, because the local water resources are precious, at first, they are treated by solarization. However, the quality is unstable, so it is similar to the half-sun drying method in Brazil, but the climate in Indonesia is so humid that it is impossible for Brazil to take out sticky pods and dry them outdoors for 2-3 days. In Indonesia, this will make the pods moldy, so within a few hours to a day, the moisture content will reach 2030%. Before the pectin is solidified, it will be purchased by bean merchants and brought back to the simple processing plant to remove the pectin by machine to avoid excessive fermentation and sour smell of the pectin. In other words, Lin Dong Manning scraped off the pectin layer before the pod was dry, which is the main reason why the fruit has low acidity and high mellowness. After a little drying, the water content of the coffee in the pods is about 18%. Finally, the exporters of Medan come to purchase the undried pods, place them in a large drying farm or dry them by machine until the water content is 12%. It can be seen that Lin Dong Manning's drying process, due to the lack of hard equipment of farmers, adopts a three-stage division of labor among farmers, bean collectors and exporters. Mantenin's unique aroma of herbs and sunwood. Due to high humidity, the pectin layer is dried in three stages. This is also a rare treatment in the world, accidentally creating a low-acid, thick and smelly flavor of Mantenin. Because the three-stage drying method has many variables and the processing method is rough, Manning can be called the most unstable boutique coffee. Chopped beans, moldy beans, black beans and unripe beans are so full of bakers that it takes a lot of time to pick out defective beans before baking, but this does not detract from the world's preference for mellow Manning. In order to improve the problem of high defective beans in Mantenin, the Japanese adopted stricter quality control more than a decade ago. After the dried raw beans were screened by density and color separation, they were finally manually picked out four times to remove the defective beans to produce golden mantenin with dark green color and uniform bean phase.