Flavor description of Golden Manning Coffee characteristics of Fine Coffee beans by Taste treatment

Flavor description of Golden Manning Coffee characteristics of Fine Coffee beans by Taste treatment

Manning needs layers of screening, which I think is absolutely necessary. The probability of defective beans is too high, coupled with the ugly appearance, sometimes good beans look like defective beans. Every time I pick Mantenin, I can pick out a handful of defective beans, look back in the defective beans, and feel that it is not defective beans, it looks like this. However, after baking, Mantenin is like a caterpillar breaking its cocoon into a butterfly. The ripe beans are very full and look quite pleasing to the eye.

Gold mantenin tastes cleaner than Lindong mantenin. Mantenin's original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. Generally, Lin Dong Mantenin bakes until the second explosion and then comes out of the oven, which can reduce the miscellaneous smell, but the gold Manning has a good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider. Finally, exporters of Medan come to buy undried pods, put 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 more stringent quality control more than a decade ago. After density and color separation screening, the dried raw beans were screened by density and color separation, and finally they were manually picked out four times to get rid of defective beans. To produce gold Mantenin with dark green color and uniform bean appearance, speaking of the past life and present life of Golden Mantenin, we have to start with Mantenin because of the climatic conditions in the Lindong area of Sumatra, Indonesia. When it comes to the farming level of coffee farmers, because the local water resources are precious, they are initially treated in the sun, but 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 one day, the moisture content will reach 2030%, and the pectin will be purchased by the bean merchants before it solidifies. Bring back to the humble treatment plant to remove pectin by machine to avoid 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 pod is about 18%.