A brief introduction to the flavor description and taste treatment of Indonesian Mantenin coffee beans characteristics of coffee beans in Golden Mantenin gayo producing area

When you go to the coffee shop and see the exquisite items in the menu, don't panic first. Front Street thinks you can tell the barista whether you like sour coffee or bitter coffee and help you make recommendations. For example, if you like bitter coffee, Front Street will recommend coffee from Brazil or Indonesia. If you want a high body and herbal flavor, Front Street will first recommend PWN Gold Mandrine Coffee on Amway Bean List.

PWN Puwani Company

If there are friends who know the origin of the name of Mandenin coffee, they should have heard such a popular story: Legend has it that during the Japanese occupation of Indonesia in World War II, a Japanese soldier drank a very mellow coffee in a cafe, so he asked the shopkeeper, the boss mistakenly asked him where you are from, so he answered: Mandenin. After the war, the Japanese soldiers recalled drinking "Mantenin" in Indonesia, so they asked the locals to transport 15 tons to Japan, which was very popular. The name of Mantenin came out in this way.

The coffee shop in the story was the one who exported the first batch of mantenin beans to Japan. He saw a huge business opportunity for mantenin coffee and founded PWN Puwani Coffee Company in 1957. PWN mainly buys local high-quality batches of Mantenin raw beans, mainly produces fine Mantenin, gold Mantenin is his signature product.

The Japanese bought Sumatra coffee for a long time and gradually found that the quality of local beans was often mixed. Therefore, he paid more attention to the production of mantenin and began to formulate strict standards and methods for screening defects, including bean density, specification, chromaticity and other values. The produced mantenin needed 1 machine selection +4 manual selection to eliminate defects, so as to ensure that the produced mantenin particles were complete and uniform, large and transparent, and also reduce the soil and grass smell of mantenin. It is rumored that it shines gold in the sun, so it is named "Golden Mantinen".

As the market for premium mantelin coffee grew, PWN realized the importance of trademarks and registered "Golden Mantelin" as an exclusive trademark in English one step ahead of the Japanese. Therefore, only PWN's gold mantelin can be regarded as the real "gold mantelin", while the Japanese can only be renamed "Dingshang mantelin". Of course, the gold mantinin bought by Qianjie is a genuine product from PWN Company. You can identify the authentic gold mantinin according to the raw bean sack with PWN logo and a certificate of origin signed by PWN Company. Qianjie displays these two logos in Dongshankou Store.

Gold mantinine from Mount Gayo

PWN acquired Mantenin coffee from Mount Gayo, which is grown in Aceh region in north central Sumatra. Sumatra is Indonesia's largest island, belongs to tropical rain forest climate, perennial high temperature and humidity, coffee trees are generally planted in alpine woodland. Aceh's Mount Gayo produces some of the best coffee in Sumatra, mostly ancient trees, at altitudes of 1500-2500 metres. Coffee from this region is difficult to export because of previous political instability. In recent years, the situation has been peaceful, and coffee cultivation in Aceh has also developed, and the quality is also superior to that in Lindong.

The coffee variety of Golden Mantenin is Ateng, which is actually our common katim, which is what Indonesian locals call it. Indonesia in the 19th century, coffee industry to the serious impact of leaf rust, introduced a variety of disease resistant varieties from other countries, including Kadura, Katim, Timor species, iron pickup, S288, S795, Sidikalong, etc., among which Robusta and Arabica hybrid Tim varieties Tim, Bor Bor and Katim series Ateng due to good disease resistance, and adapted to Sumatra terroir, showing a unique aroma of cedar. Ateng is an excellent variety for cultivation and flavor development in Aceh, and the local wet planing process makes this "Southeast Asian flavor" even more popular in the market.

The wet planing method is to first remove the peel and pulp of the coffee fruit, dry it after a short fermentation, remove the sheepskin layer in the semi-dry state of the beans, and continue to dry it in the later stage until the moisture content drops to 12%. Since each link is completed in a humidity environment of 70~90%, and the sheepskin layer has been removed before the final drying step, the "naked" raw beans easily absorb moisture from the air, so the coffee produced has more woody, herbal, and spicy smoky aromas. Linton mantning coffee is also wet planing method, after roasting, the acidity is reduced, the mellow degree is increased, and the vegetal flavor and spice flavor are still retained, with the unique flavor tone of Indonesian mantning coffee. So Qianjie also added it to the ration bean series, launched in the form of 25 yuan/100 grams of small packaging, so that everyone can also taste the taste of Southeast Asian coffee.

Flavor differences between gold and regular mantadine

On the roasts, the Front Street roasters use medium depth roasts in order to present the typical mantning flavor and retain more herbal spices. Every time a coffee bean is introduced in Qianjie, it will be tested at least once. Under the same standard, the cup test can make us feel the advantages and disadvantages of coffee more objectively.

Front Street will compare Lindon Mantelin with Gold Mantelin at the same time. Linton Mantning has a strong chocolate, brown sugar, nuts, and an herbaceous finish. Gold mantinine can smell pine wood, nuts, spices and herbs in the dry fragrance stage. With the injection of hot water, it has the taste of licorice and caramel. It tastes like dark chocolate, nuts and spices. It is clean overall, with obvious sweetness and high body.

Front Street Mantenin Brewing Advice

Brewing water temperature: 87~88 ℃

Coffee powder: 15 g

Powder water ratio 1:15

Filter cup: KONO filter cup

Grinding degree: medium coarse grinding (pass rate of No.20 sieve of Chinese standard 70%)

The brewing method uses a three-stage water injection method, which can better express the mellow taste and caramel sweetness of golden mantling coffee.

The first section steams 30ml of water, which is used to wet the coffee powder and exhaust it, in order to extract the flavor substances of coffee better in the future.

100ml was injected into the second stage. This stage mainly flushed out the golden foam of Mantenin and raised the powder layer.

The last section of soft center water injection 95ml, this can improve the sweetness of coffee.

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