Introduction to the producing area of Lake Toba in Sumatra, Indonesia Blue Eye Manning name Source Flavor description

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

In Indonesia, there are rare micro-batches with almost zero defects. The Toba Lake Nihuta area of Lindong not only has a high elevation, but also the surrounding local conditions are the best in the Toba Lake region. The coffee grown is clean, and the flavor and sweetness and fruit flavor are quite obvious. Coupled with many hand-selected micro-batches (TP), Yuyun is still clean after cooling down.

The best coffee in Sumatra comes from two places: the Aceh province north of Sumatra near Lake Tawar and the mountains that surround Lake Toba in the south. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans.

Sumatra is the second largest island in Indonesia and the sixth largest in the world, covering an area of 470000 square kilometers, 13 times the size of Taiwan, and is divided into eight provinces, but only two provinces grow a lot of coffee-Aceh and Jiangsu provinces, the most representative coffee producing areas are the Gayo Mountain mountains around Lake Lake Tawar in Aceh province. Coffee grown for local aborigines (Gayo People) is a characteristic culture dominated by female farming and harvesting. Coffee in Jiangsu Province is grown around Lake Lake Toba, which has a huge area and is the largest volcanic lake in the world. The famous producing area is Lintong on the south of Lake Toba.

Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then it is stored in a fermentation tank for about a day (24 hours). When the fermentation is complete, the attached mucus can be easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee, making this unique Indonesian coffee.

National Indonesia Indonesia

Producing area of Lake Toba, Sumatra (Sumatra Lake Toba)

Level microbatch G1, three hand selections are close to zero defects.

1400m to 1600m above sea level

Flavor milk, chocolate, citrus, very round and smooth mouth, high sweetness, refreshing grass aroma, still clean after cold, fruit acid balance.

Lake Toba is a volcanic lake in North Sumatra. It is clear and blue, so it is named "Blue Eye".

Blue-eyed manning is cultivated from a small farm near the lake.

Treatment method: washing / sun drying

Unnamed

Cooking method: the temperature of the siphon kettle is about 90 degrees.

The temperature of the boiled water is a little higher this time, but the powder is full of fragrance!

Full-bodied aromas in the front: milk aromas, tropical fruits

In the process of brewing coffee, the smell of milk is still full, but the flavor of tropical fruit fades away.

The moment I picked up the cup, the smell of warm milk and grass smelled to my nostrils

Not sour, creamy and smooth, medium to high cleanliness.

After cooling, the smell of milk decreases, but the smell of herbs stays in the mouth for a long time and returns to the throat.

Some people on the Internet also write about the flavor of fruits such as carambola or pineapple.

There is no obvious similarity in the taste of the coffee this time, it should be due to the different baking depth.

If you have a chance, you can try shallow baking next time.