Indonesia Mantenin coffee bean characteristics, Indonesia Mantenin coffee bean growing area

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Indonesian Mantenin Coffee Bean Characteristics

Mantelin coffee is very rich in flavor, fragrant, bitter, mellow, with a little sweet. Most coffee lovers drink it as a single item, but it is also an indispensable variety for blending coffee.

Because mantning coffee beans themselves do not have acid characteristics, so the general special brewing methods, are based on mantning coffee beans, in the long-term insulation or preparation of iced coffee, are not annoying sour taste appears.

After baking, the beans are very large, brown or dark green, caramel-like special flavor, rich taste.

Mantenin coffee growing area in Indonesia

Mantenin coffee is produced in Sumatra, Indonesia, Asia, otherwise known as "Sumatra coffee." The main habitats are Java, Sulawesi and Sumatra, 90% of which are Robusta species. The most famous of these is the mantelin produced in Sumatra. The finest of the fine traditional Arabica coffees produced in Sumatra North are marketed under the titles Lintong and Mandheling. Lintong refers to coffee grown in a small area southwest of Toba Lake in Lindong Administrative District. Small coffee plantations are scattered over a high, undulating clay plateau filled with ferns. Lintong coffee is grown without shade, without chemicals, and almost exclusively owned by small owners. Mandheling is a more general term, encompassing Lintong Lindong coffee and similar conditions for Diari[capital Sidikalang], the northern growing area of Toba Lake.

Sumatra is the main producing area of Indonesian fine coffee. The coffee system is relatively complex and can be briefly summarized into four types:

(1)Mantenin refers to semi-sunburned beans or sunburned beans in Dongshan District, 900-1200 meters above sea level on the southwest coast around Toba Lake in central and northern Sumatra;

(2)Gold mantelin, after four manual screening, is one grade higher than ordinary mantelin and has larger particles;

(3)Tawahu coffee refers to washed, semi-washed or sun-dried beans (less) in the area of Gayou Mountain, 800-1600 meters above sea level, near Tawahu in the northernmost part of Sumatra. The famous Costa Rican Laminita Estate in this area teaches semi-washing technology, and the well-known Dutch coffee group mainly produces Gayou Mountain washed beans;

(4)Old mantinen and Java old brown.

It is customary to call coffee from Sumatra mantenin, which is neither scientific nor confusing. The coffee produced by Batak people in Toba Lake or Lin Dongshan District in central and northern Sumatra is mostly planted without shade, and mainly treated by semi-sun or sun. The herbal flavor and earthy flavor are obvious. The flavor tends to sink with low acid and stuffy fragrance, which is the biggest feature of mantining coffee, so it is called mantinning coffee. The most northerly part of Sumatra, the Tawahu area or Axie area, is planted by another friend using traditional shading methods, and mainly washed or semi-washed treatment, the acid flavor is brighter, the smoky fragrance is lighter, and the American fine coffee industry often calls this area coffee Axie coffee, Gayou Mountain coffee or Tawahu coffee.

In short, the general "Mantelin" coffee has unique herbs and trees, and the particle size is not uniform; the "Golden Mantelin" coffee of Indonesian Puwani Coffee Company or the "Jinding Mantelin" coffee of Japanese company is mellow and bright, the caramel sweet fragrance is stronger, and the fruit acid flavor is brighter and elegant, and almost no herb flavor, earth flavor and wood flavor of Mantelin are found. Mandrine coffee is suitable for medium and low roasting to reduce impurities, while gold Mandrine roasts a wider range.