Data description of flavor and taste of aged Mantenin hand punching temperature, grinding degree and powder-water ratio in Indonesia

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Arabica saplings were first introduced to Ceylon (present-day Sri Lanka) and Indonesia by the Dutch in the 17th century.

In 1877, a massive disaster struck the Indonesian islands, and coffee rust destroyed almost all the coffee trees. People had to abandon Arabica, which had been in business for many years, and imported Robusta coffee trees from Africa.

Sumatra mantenin is a rare arabica species. Planted on hillsides between 750 and 1500 meters above sea level, the mysterious and unique Sumatra species gives mantnin coffee its rich aroma, rich taste, intense flavor, slightly chocolate and syrupy notes.

During the Japanese occupation of Indonesia in World War II, a Japanese soldier drank excellent coffee in a cafe, so he asked the owner, the name of the coffee, the owner mistakenly asked him where you are from, so he replied: Mandenin. After the war, Japanese soldiers recalled drinking "Mantenin" in Indonesia. So Indonesia asked the passenger to transport 15 tons of coffee to Japan, which was very popular. The name of Mantelin spread like this. The coffee merchant is now the famous Puwani Coffee Company (PWN) from Aceh Gold TP, a subsidiary of La Minita. The reason why it can become one of its top Mantelin products and become famous all over the world is because it inherits the strictest quality management of La Minita Company. The company specially sends people to Sumatra for technical guidance, from planting to processing. It also requires full harvest of ripe fruit.

This coffee bean is processed by Volkopi processing plant located in Aceh area (blue batak is also the product of this processing plant), so the processing method is the best, mainly washed in the first stage, then sunned, plus TP: Triple pick means three manual selections. Therefore, the beans are very clean and are really very valuable products.

By default toasted to a pre-explosion degree, it has a hint of elegant herbal aromas of traditional fine mantnings, distinct clean and attractive aromas of sweet peaches and preserved apricots, without astringency.

The coffee book Coffee Science also spends a lot of time describing the gold of Asher. If you have the opportunity to look through the aged Mandheling, which is also from the Lamini Group, the quality naturally does not need to be mentioned.

The aged mantelin is a distinctive mantelin produced by special and complex treatment of fresh mantelin for more than 5 years. As with gold mantinin, its annual yield is limited. Due to the high difficulty and complexity of processing and preservation, the yield of aged beans is smaller, and the treasure is evident.

This Chenman has mint coolness, light vanilla flavor, herbal tea sweetness, complex spice flavor and strong flavor with high body. Dry aromas of grain sprouts, malt and wood; wet aromas of dark toasted caramel and pine, with a hint of earthy after rain. On the palate, the palate is intense and stimulating, with cloves and woody aromas and a strong, persistent mint finish.

Hand-washed aged mantinin. 15g powder, medium fineness grinding (sugar size), v60 filter cup, water temperature 88 ℃, first injection of 30g water, steam-ste