What is quality Manning? What is the flavor of Sumatra Manning coffee?

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Coffee is famous in several big islands of Indonesia, including Sumatra, Java, Sulawesi, Bali and so on.

─ manning, a famous coffee bean in Sumatra, is the most familiar to everyone. From our experience of testing beans, Mantenin, which belongs to Lintong and Aceh provinces, is the best. In addition to climate and geographical location, the special post-processing method ─ wet planing (Wet-Hulling) is also one of the important factors why Mantenin can have different flavor. The wet planing method simply means that when the raw beans are in the middle of the sun and the moisture content is still as high as 30% to 50%, the seed shells are removed, and then continue to be dried in order to solve the dilemma of too long drying time, which can be completed in only four days.

However, the high proportion of defective beans in Mantenin is a common problem, with a very high proportion of worms and some acids. In our experience, even raw beans marked with grade G1 still have a lot of defective beans. Only some batches above the golden Manning grade or specially selected by hand can meet the standard of fine coffee.

Many people often ask, 'Why does Manning have to bake so heavily? If the general commercial or affordable Mantenin does not focus on baking, then the defective beans are obvious. So 'Manning = bitter Coffee' has become the established impression of Manning among ordinary people. For us who specialize in boutique coffee, it becomes more difficult to promote high-quality Mantenin.

You may ask your son, 'what is quality Manning? What is the taste of Manning? '

With high-quality raw beans and accurate baking, high-quality Mantenin should have a "herbal, licorice" aroma, slightly sour but not too strong. In particularly high-quality producing areas, it can even be accompanied by the sweet taste of caramel, and its biggest feature is the high thickness of alcohol. How to control and retain good BODY in baking without irritating acid and bitterness is the part that the baker must control. Common shortcomings of Mantenin flavor, such as: improper handling of the soil flavor, defective beans caused by the complex unclean taste, or improper baking bitterness and sour.

Speaking of now, do you like the coffee group with full-bodied flavor of Mantenin?