Introduction to the method of grinding degree treatment for the flavor and taste of Indonesian Wahana Mantenin coffee

Indonesia Mantenin coffee beans

The coffee honey fruit will be stored until the order is received before the peel and pectin are removed to avoid the influence of flavor receiving time and Mena reaction, so that the honey fruit can absorb the acid, sugar and flavor contained in the pulp for a longer time. This unique treatment completely changes the flavor of Indonesian beans and adds a very special aroma. If it is not realized to tell you that this is a manning coffee, you will mistake it for an African bean. But it retains the mellow and smooth taste of Mantenin.

When Maoye tried to bake this bean for the first time, the effect was not ideal, because Maoye understood the coffee bean according to the too normal Mantenin way of thinking, and baked it to the end of the first explosion about 1 minute after the first baking. it was on the verge of a second explosion of beans, and the results showed that the flavor was just a little better than that of Golden Manning, and it was not as expected, so in the second time of baking. Let the roasting time of the coffee beans be extended to immediately drop the beans after the second explosion, and found that the taste was not as good as the last baking, so the cat adjusted the direction and tried to go in a shallow direction, because he had baked a Mantenin before and dropped the beans only to a dense explosion of 198 ℃. The full aroma of chrysanthemum tea was very surprising, so this time it was about at the end of the explosion. As a result, my mother gave me a phone call at the beginning of the explosion, and I hung up if others called, but my mother's phone call, Cat Ye, could not hang up. Filial piety was the first thing to do, without being struck by lightning, so when I finished the conversation, I found that the explosion had just ended and the cup was too baked ~ so 206℃ immediately put down the beans for a cup test. The so-called loss of the horse is not a blessing. During the cup test, I did not expect that this coffee, which was baked a little deeper than expected and immediately dropped beans at the end of the explosion, was such a big surprise. Due to the very humid climate in Indonesia, coffee drying time is often about 40% longer than in other areas, so local coffee farmers independently invented the "wet planing" treatment, which can make coffee beans ferment more completely and dry quickly. Today, I will not explain the wet planing method. I remember that @ coffee knowledge has been published, and Maoye seems to have talked about Wechat in the past, so let's search by yourself. Don't always use borrowlism.

The reason why there is always a "subversive" flavor in Maoye's coffee is because the Mantenin coffee that Maoye is going to introduce to you today is not the traditional washing method, sun drying method, or wet planing method, but a very special "honey fruit treatment".

This coffee bean comes from the Lindong region of North Sumatra, 1000-1500 meters above sea level. Wahana, a coffee producer, purchased coffee fruits planted by small farmers and harvested by hand. Half a year ago, Maoye also launched a sun-treated manning from Wahana, whose rich melon and fruit aroma is the company's main feature. After purchasing the qualified coffee fruit from coffee farmers, Mantenin, who was treated with honey, first reduced the moisture in the coffee fruit by greenhouse drying, and then dried it with a very precise constant temperature machine for ten days. after the juice gum and rich flavor in the pulp are fully fermented to the shelled bean, the coffee fruit is turned into a unique dried fruit like candied fruit, and then stored.