What is Mantenin, Golden Manning and Old Manning?

Lin Dongshan District, southwest of Toba Lake, is a new production area. At present, the average annual output of Lin Dongmantinin is about 15,000 - 18,000 tons, most of which are semi-solarized. Sumatra is known as the spice island, mountain tribes in the green mountains, with tigers, rhinos, vampire bats, cloves, cardamom, pepper, in a unique three-stage drying method to treat coffee beans, creating a unique flavor of semi-sun mantinin.

Because of the scarcity of water resources, Lindong Mantenin was initially treated mainly by solarization, but the quality was unstable, so it was changed to a semi-solarization method similar to Brazilian style. However, Indonesia's humid climate does not allow the pods to be removed and dried outdoors for two to three days, as in Brazil, which can cause mold in the pods. Therefore, at most a few hours to less than a day, the moisture content dropped to 20%-35%, pectin layer has not yet solidified by the purchase of middlemen, brought back to the simple processing plant to scrape off the pectin layer with a machine, so as to avoid excessive fermentation of pectin and sour smell. In other words, linton mantnin scrapes off the pectin layer before the pods are dry, which is the main reason for mantnin's low acidity and high alcohol content. After a little drying, the beans have a moisture content of about 18%. Finally, the exporters of Medan come to buy the green beans and put them in large bean drying farms or machine drying until the moisture content is 12%. Therefore, the drying process of Linton Mantning was divided into three stages: farmers, middlemen and exporters because of the shortage of farmers 'hardware. The unique herbal aroma (similar to burning grass) and heavy wood smell of mantnin are due to the high humidity and the drying of pectin layer in three stages. This is also a rare treatment in the world, creating the special low-acid, thick and smoky flavor of mantelin.

In order to improve the problem of high mantenin defective beans, the Japanese implemented stricter quality control more than ten years ago. After drying, the green beans are screened by density and color separation, and then manually selected for four times to eliminate defective beans, and finally dark green color is produced. Homogeneous golden mantnin. Gold mantelin tastes cleaner than lindon mantelin. The original herbal, earthy and woody flavors of mantelin are almost gone, but the caramel sweetness is stronger and the fruit acid flavor is brighter and more elegant.

The older the wine, the more fragrant the coffee beans can also be aged. Successful aging beans, sour ingredients through precipitation into sugar, so that coffee becomes more round.

It may be the relationship between water, soil, climate and bean nature. At present, the highest success rate and best quality of aged beans are in Indonesia and India. Indonesian aged beans, best known as mantenin and java old brown, are prepared by drying the pods, and when the moisture content reaches a certain level, the pods are not scraped off to protect the beans, and then stored. The humidity and temperature of the warehouse have certain operation standards, and the pods in the sack should be regularly turned over to avoid falling humidity or mildew and scrap. Aged beans take at least two to three years to mature, called kung fu beans. Aged beans have a tan or dark brown color and a sweet taste. They can be used as a single or espresso coffee.