Indonesia Sumatra Lindong Mantenin imported G1 boutique coffee beans grind degree roasting degree treatment
During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the boss mistook him for asking where you were from, so he replied: Mandaining. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name came out.
Flavor: baked toast, nuts, pine, caramel, herbs
Net content: 227g packing: bulk taste: sweet coffee beans ripe degree: coffee cooked beans contain sugar: sugar-free origin: Indonesian coffee types: Manning coffee roasting degree: medium roasting
Country: Indonesia
Grade: G1 3 hand-selected producing areas: Lindong, Sumatra
Treatment method: traditional wet planing method
Altitude: 1100mi / m 1600m
The most famous producers of coffee in Asia are the islands of Malaysia: Sumatra, Java and Gary Mann. Sumatra Manning coffee from the Indonesian island of Sumatra is the most famous.
Mantenin coffee is produced in Lake dopa in Sumatra Province and Lake Tawa in Aceh. This is the famous "Shuangman of the two lakes". What the Shuangman of the two lakes have in common is that they are both thick and mellow. the difference is that the mantenin of Lake dopa is more stuffy, low and even has the smell of immortal grass, while Mantenin of Lake Tawa is more acidic, sometimes with a smell of cedar or wood.
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Indonesia Sumatra Lindong Mantenin Import G1 Fine Coffee Bean Cultivation Location Climate
Net content: 227g Packaging: Bulk Palate: Sweet Coffee Bean Ripe: Sugar Ripe Coffee Bean: Sugar Free Origin: Indonesia Coffee Type: Mantenin Coffee Roast: Medium Roast Country: Indonesia Grade: G13 Second Hand
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The natural treatment process is quite laborious. Hand-harvested high-sugar cherries are first placed in an African viaduct in the sun for about 10 days, and then placed in a plastic cloth-covered greenhouse to create more direct heat and continue to dry until the water content reaches 11.5%. The slow drying process allows raw beans to develop more natural sweetness from within, but it also needs to be taken care of more carefully.
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