【肆藝】4-Arts Zero-Defect Coffees

許多台灣人愛喝曼特寧系列的豆子，美國人也很多認為曼特寧系列的豆子很有"特色"

可是喝的人中，沒見過、摸過曼特寧生豆的人可多著呢

既然如此，那麼俺就做個善事，貼一貼俺從曼系豆裡挑出的瑕疵給大家觀賞一下

Many coffee drinkers in Taiwan love to drink Indonesian Traditional Dry Processed coffees, namely the Sumatra Mandheling, Lintong, Toroja, Kalosi and the like.  Even many in the biggest coffee consuming country, the United States, consider those are "unique and exotic" coffees.  But how many of you have really seen or got a closer contact with these coffees in their green states?  I think not so many.  To be a little educational for readers, and also to let more ppl know how "zero defect" coffees are made of, I hereby present this post plus the photos to show you the "TRUTH" of that EXOTIC taste.

看上面這張照片，就是來自蘇拉維西‧Toraja Gr.1 的瑕疵豆們

是以俺「極嚴苛挑除標準」挑出的，所以有些你們可能認為不算瑕疵豆的，都被算進來了...

他們裡面的開口笑滿嘴霉程度絕對贏得了檯面上任何一款豆

因為你可以看見俺標示的瑕疵挑除率→ 曼特寧系列豆至少都是要挑掉45% 起跳的

而瑕疵群中最多、最明顯的就是發霉豆跟過度發酵豆等

正好就是那股"曼特寧特殊的味道"來源....

如何？知道了這個真相以後，還覺得那股特殊的味道很浪漫嗎？

See the photo on the upper deck....Those are the defective greens that were culled out from the Sulawesi Toraja Gr.1 on my offering list.  With my strictest standard to define "defects," I rejected nearly 45% of this batch, by weight, which is a more precise way to count the defects.  The unsorted weighed 1000g and the rejected weighed 430g.  That's how I define the rate. 

You probably think I'm crazy.  45% rejection rate is almost 2~3 times compared to most sorters' standard, let alone the non-sorters'.  I am especially severe to the Indonesian greens because I always see the moldy holes smiling and that makes me faint.  Besides, I don't want any "possible" defects to ruin what I chase for a clean cup.  So I remove whatever are considered as "cup destroyers" in my rules.  Why clean cup in the Indonesian coffees?  Shouldn't they be earthy and dirty as it's always been?  NOOOOO....DON'T tell me that they should be that way.  Let me SHOW you that they SHOULD NOT be.  The "roasted molds" from the defect beans and some other over-fermented greens ARE the direct components of what you regarded as "exotic taste."  Now do you still connect that taste with yummy or Umai?  I bet you don't...

唉~~其實俺打從一踏進自烘族的世界後，第一次跟國外買豆子

就發現這個可怕的事實，從此以後特別恐懼曼特寧系列的豆子﹝曼特寧、林東曼、Toraja、Gayo Mtn...﹞

一來是因為自己以前也覺得那股味道蠻有特色的，另一方面是發現原來那特色竟是從發霉豆來的..

老天爺啊~~俺就是為了這個，才決心踏上挑豆這條漫長的不歸路的!!

Alas...ever since my first experience with green coffee beans bought from one famous US green retailer when I started my home-roasting journey, I have been shocked and frightened by the scenery I came across with the very first pack of Sumatra Mandheling Gr.1.  So I've always disliked those traditional processed Indonesian coffees...too many defects to remove...and hurts my eyes....

Before I knew this, I also was the kind of person who considered the "taste" unique and funny.  But after I found out where that taste came from, you know, I had no choice but stepping into the de-defect hell...never ends.

下面這張照片，則是同一批蘇拉維西‧Toraja Gr.1，唯一的差別就是裡面的瑕疵豆全都挑完了

乾乾淨淨、喝了才沒病...只有俺這麼怕死的人才會提供這種東西來賣

如果你也覺得喝霉豆很恐怖，那就來加入「Clean Coffee」的行列與懷抱吧

Now look at the below photo.  They are the 100% clean, zero defect Sulawesi Toraja Gr.1 green coffee beans.  Looks great, I know.  But you should try the roasted and will agree how important hand-sorting is.  That makes the hell-no cup become heavenly.  That's where the magic is.

《後話》另一個教訓就是，當你拿到一款豆子，能盡早挑完就盡早

因為放了一陣子之後，原本還完好的「健康寶寶豆」也會被影響

因為未挑除豆中仍然住著一些咖啡蟲，沒挑的一天他就有可能來個大風吹搬家樂

被咬到的豆子越來越多時，必須被俺挑掉的比例當然也就越來越高了...唉~~

A moral by the way, ALWAYS sort your green coffees ASAP before the beetles dig more holes on the healthy greens.  The longer you keep them unsorted, the more defects you will need to reject.  To me, I don't want the beetles to invade into the "healthy neighborhood."  You know what I mean.