Flavor description of Indonesian Golden Manning Coffee introduction to Grinding scale in producing area

Indonesian Gold Mandrine Coffee Flavor Description Taste Variety Characteristics Production Area Grinding Scale Introduction

1. Bean selection: Put the freshly harvested coffee beans into the water tank, the mature unsightly beans will sink, and the immature and over-ripe unsightly beans will float up and can be removed.

2, drying: the selection of mature unsightly fruit on the square exposure for 5-6 days, until full and dry. At this time, the appearance of unsightly raw beans changed to dark brown, moisture content of 13%.

3, shelling: After drying, the unsightly skin becomes fragile and easily falls off, which can be removed mechanically. The farm that the enterprise changes management is to set up dehulling workshop oneself, small farm hands over processing center to act for processing.

4, selection and grading: by manual or mechanical to distinguish defective beans, remove defective beans, followed by grading criteria, according to the established scale coffee beans are divided into several quality grades, good coffee into selected coffee market

5, polishing: shelling treatment can only remove the beans appearance of a layer, at this time, the silver film is still preserved in the outer layer of the seed, have to use mechanical grinding to this layer of film.

Mantenin coffee beans are large in size, hard in quality, easy to appear defects in the planting process, usually after harvest through strict manual selection, if the control process is not strict enough, it is easy to cause uneven quality, plus different roasting degree will also directly affect the taste, so become a controversial single product Every year from March to May and September to December is Sumatra harvest mantenin season, now most coffee farmers are only harvest red coffee cherries. After collecting coffee cherries in the morning, peel and pulp coffee cherries in the afternoon to become wet shelled beans, which is what we call parchment coffee, and then put them into the sink to remove the floating defective beans.

Sumatra's natural environment is excellent, and most of the water used will be mountain spring water. The next step is to take out the dense beans from the bottom and put them into the barrel for dry fermentation, so that the pectin sugar can be fully fermented to increase the flavor. Usually, the fermentation time is between 12 and 36 hours, depending on the specific situation. Then exposure for 1 to 2 days, when the moisture is dried to 35-40%, the coffee beans will be collected into woven bags, usually 40 kg and 80 kg per bag, sent to the coffee processing plant for shelling. The shelling process is to grind the bean shell with a sheller and then dry it until the moisture content reaches about 12%~15%.

Wet planing method also occurs because the peel is planed off during the production process, and the beans are directly exposed to air, so the defective beans such as moldy beans are much higher than those washed and solarized.