The Origin and Flavor characteristics of aged Mantenin A brief introduction to the comparison of taste and aroma

Which kind of beans have better flavor and special performance, such as aged Mantenin, aged Sulawesi or aged Java? The flavor of the coffee made by the deliberate storage process is very similar, and if there is any difference, it is only the mellow performance produced by the healthy quality of the raw beans at that time; even the aged Hawaiian Kona made of high-quality materials such as Hawaii Kona can not retain the unique volcanic smoke smell of Extra Fancy Kona, which is enough to awaken the soul aroma, delicate and elegant acidity and clear and clean balanced taste. Some, apart from the honey taste, consistency, mellow texture and low acidity of the aged Indonesian coffee beans, they still can't overcome the complex flavors such as mildew, leather, sacks and cellars.

The pursuit of boutique beans, famous producing areas and manors has become a trend, as for old coffee beans (Aged bean) is still a strange term for consumers.

The so-called aged coffee beans (Aged bean) mean that raw beans age naturally by prolonging their storage time (usually 2 to 3 years). These changes include decreased acidity, color changes and thickening of beans. The storage environment must be cool and ventilated.

Properly stored coffee beans will change their taste and shape, such as reduced acidity, dark color and lack of moisture, thicker and thicker taste, sweetness with honey flavor, and some of the defects that originally belonged to raw beans become less obvious. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of the complex flavor such as musty taste or commonly known as sack or pig and so on.

Aged beans (Aged bean) must be strictly and carefully controlled during storage, regularly flipped evenly, humidity and ventilation adjusted to prevent moth or mildew.

Generally speaking, the storage of aged beans does not take place in the producing area or manor, but is the business behavior of raw bean dealers or brokers.

Aged coffee is different from Indian monsoon coffee, which is the result of natural aging of raw beans through rapid water loss in raw beans during a short period of 3-4 months, which is young and strong. Old coffee beans are more different from old coffee. The flavor of raw coffee beans is preserved in the natural environment for about 12 months, and the weaker the flavor at the end is. The coffee beans that have been roasted for more than 12 months taste old and lack hierarchical changes, so they naturally lose the value of the products.

Not all coffee beans are suitable for storage as aged beans, and the raw beans that are usually selected for storage must have a strong physique. Therefore, the coffee beans produced in Indonesia's three important and well-known producing areas, Sumatra Mantenin, Sulawesi and Java, are the best choice for making aged coffee, especially the aged Mantenin. It is also an old coffee bean that is generally easy to buy in the world. The internationally renowned Hawaiian Kona also has a small amount of aged beans, but not many people know it, mainly because it is not the mainstream flavor.

The aged coffee is full-bodied, calm, mellow and fermented, the taste is very similar to Pu'er tea, warm and mellow colloid smooth and smooth, aged coffee and Pu'er tea is the delicate fermentation changes brewing over the years, but the aged coffee beans can not be stored as long as Pu'er tea, although there are great annual differences, coffee beans are fruits, Pu'er tea is leaves, there is still room for competition between the two.