Flavor description of Indonesian Golden Manning introduction to the Variety treatment method of Manor name

Indonesia Gold Manning Coffee

Mantenin coffee beans have large granules and hard beans, and they are prone to defects in the process of planting. After harvest, they are usually subject to strict manual selection. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial single product. Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans can be said to be the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery the coffee is considered to be the most mellow coffee in the world. You can feel obvious lubrication on the tip of your tongue when tasting manning, and it also has a low acidity, but this acidity can also be clearly tasted, jumping slightly acid mixed with the richest aroma. So that you can easily experience the lively factor in the mild fragrance. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbaceous plants. "I'm a beginner of coffee," he asked. "what's the difference between this golden manning and Mantenin G1? I really can't drink it." For professional coffee diners and taste-sensitive coffee lovers, if you drink these two types of coffee at the same time, the result will be very obvious. Huang Man's sweetness and cleanliness, mellow, wild spice flavor are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

Palate: gold mantenin tastes cleaner than Lindong mantenin. Its original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. In general, Lin Dong Mantenin had better bake until the second explosion before coming out of the oven, which can effectively reduce the miscellaneous smell, but the gold Mantenin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider.

Speaking of the past life of Golden Mantenin, we have to start with Mantenin. Due to the climatic conditions in the Lindong area of Sumatra, Indonesia, coffee farmers began to talk about the farming level of coffee farmers. Because the local water resources were precious, they were initially treated in the sun, but the quality was unstable, so it was changed to be 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 or 3 days. In Indonesia, this will make the pods moldy, so within a few hours to a day of drying, the moisture content will reach 2030%, and the pectin will be purchased by the bean merchants before it is solidified and brought back to the crude processing plant to remove the pectin by machine, so as to prevent the pectin from excessive fermentation and sour smell. 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. And because the three-stage drying method has many variables.