Taste varieties of hard Indonesian Mantenin coffee beans treated by grinding scale

Mantenin coffee beans have large particles, hard beans, easy to appear defects in the planting process, usually through strict manual selection after harvest, if the control process is not strict enough, it is easy to cause uneven quality, plus different roasting degrees will also directly affect the taste, so it becomes a controversial single product. Mantelin has a strong taste, with rich alcohol and rich and lively movement, not astringent or sour, alcohol and bitterness can be fully revealed. Mandenin coffee beans may be the ugliest in appearance, but coffee fans say that the uglier Sumatra coffee beans are, the better they taste. During the Japanese occupation of Indonesia in World War II, a Japanese soldier drank excellent coffee in a coffee shop. He asked the owner the name of the coffee. The owner mistakenly thought he was asking where you were from, so he replied: Mandenin. After the war, Japanese soldiers recalled drinking "Mantenin" in Indonesia. So Indonesia asked the passenger to transport 15 tons of coffee to Japan, which was very popular. Thus the name of Mantenin spread, and the coffee merchant was now known as PWN. Known as mandheling, mandheling is found all over lake Toba in northern Sumatra. Sellers often label Lintong Lindong and Mandheling Mandheling coffee as dry processed. In fact, the pulp is often separated from the coffee seeds by a variety of mixing modes, more commonly a backyard wet treatment. Clever farmers put freshly picked coffee cherries into a crude peeling machine assembled from scrap metal, wood and bicycle parts. The peeled, sticky beans are then fermented overnight in plastic woven bags. The next morning, wash off the soft, fermented pulp and stickiness by hand. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to a middleman's warehouse where the silver is removed and further dried. Finally, the coffee is trucked to Medan Port (capital of Sumatra) for the third and final drying. It has also been reported that in other Mandheling regions, after removal of the pericarp, the mucilage is allowed to dry and adhere to the beans, as in Brazil with semi-washing. After that, the dried slime and silver skin are removed by machine. Finally, the same two-stage drying process takes place, first at the warehouse of the middleman and then at the warehouse of the exporter in Medan Port.

Process with Sumatra characteristics. I describe these processes in such detail because it is not clear to what extent soil and atmosphere and unusual treatment techniques and three-stage drying each affect the formation of the characteristics of Linton and Mantenin coffee. Only one thing is certain. These treatments occasionally produce excellent coffee but are also extremely unstable. Only relentless picking in the export warehouse of Medan Port can guarantee the depth of texture and unique, understated richness of Lintong and Mandheling, emerging from the interference of other odors.