Sumatra Coffee Tarkengang production area Mantenin introduces Mantenin's definition of trademark goods

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This batch is produced in the Tarkengang region of Sumatra (Takengon). It is a unique way to peel off the shell of raw beans.

Usually the local treatment plant buys wet raw beans with shells from farmers

Dry until the water content is less than 25% and then treat it by wet stripping (Wet-Hulled).

Sumatran coffee that produces typical bean ink green, wet peeled (also known as Giling Basah) coffee

The shell of raw beans (Parchment) is removed and then spread out to dry.

Small local treatment plants and small farmers who carry out post-harvest treatment in their own homes are carried out on driveways, clean tarpaulins or dry and hard soil.

Indonesian coffee

Indonesian coffee is very diverse in quality, and most of them use the island's origin as its market name:

For example:

Sumatra (Sumatra)

Sulawesi (Sulawesi)

Java (Jawa)

Timor (Timur)

The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity.

Chinese people think highly of Indonesian Mandheling coffee, and it is one of the coffee products with the highest acceptance of single coffee.

Indonesia Mandheling was once praised as the best unique wet peeling coffee bean in the world. Manning is a trademark.

Nowadays, as long as the red cherry fruits of coffee harvested in Indonesia are processed by this unique wet method, the raw coffee beans are produced.

Will be crowned with Mantenin coffee bean sales.

Because many sharecropper producers and use their unique semi-washing treatment and lack of iron in the soil,

At the stage of fresh raw beans, coffee beans in this area have a special blue color.

The Gayo region is located in Aceh and Gayo, north of Sumatra.

Coffee is grown on the slopes around the town of Takegon and Lake Tawar.

The average planting height in the production area is between 1110 and 1300 meters.

Coffee is planted by shade farmers under shade trees and exfoliates a peculiar flavor and a low and lively full-bodied flavor.

Aceh, the northernmost corner of Sumatra

Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the skin and pulp of the red cherry fruit.

There is still a lot of mucus on the coffee beans, and then stored in a fermentation tank for about a day (24 hours). When the fermentation is completed, 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.