Introduction to the flavor of Manning coffee: the name of variety or producing area

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Indonesia-Sumatra-Lin Dong Mantenin

Indonesia Sumatera Lintong Mandheling

Classic Asian flavor, unforgettable Mantenin's unique taste

Indonesia introduced Arabica coffee during Dutch rule in the 18th century. Mantenin is known as "the most important coffee in the world". It is the fourth largest producer in the world with an annual output of 7 million bags, of which Arabica accounts for only 10-15%. The main producing areas are in Sumatra, Java and Sulawesi.

The coffee in Sumatra is called Mantenin, which is neither a coffee breed nor a producing area, but it is actually the name of a local race. Lindong is a small town near Lake Toba, which is the largest volcanic lake in the world. The hinterland is very large, so the quality of coffee varies greatly from the north to the east. And this is Mantenin, the highest grade coffee in the Lindong producing area.

This area is flat at an altitude of about 1300-1600 meters, and the soil fertility is moderately rich in organic matter. Most coffee trees are shaded and planted. Traditionally, shade trees can maintain moisture and increase soil fertility. Most coffee women do it with their bare hands, including weeding, fertilization, etc., and when coffee cherries turn red and mature, they are harvested and removed by hand. Wet pods are placed in a plastic bag for 10-12 hours to ferment, and then pectin, floats and shells are removed manually, rarely using a machine. Unlike Central and South America, Indonesian coffee beans have a unique semi-aqueous method, called Giling Basah treatment (the same as Wet Hulled Process).

Coffee beans treated with Giling Basah have low acidity and thick Body.

Dried fragrance: sweet spices, cream, herbs, oils

Wet fragrance: black sugar, caramel sweetness, licorice sweetness

Sipping: the oily feeling of Body is very rich, the bitter sweet taste of herb is obvious, the sweet aftertaste of caramel lasts for a long time, there are dark chocolate, orange peel, pear and other characteristics, almost no sour coffee, taste clean and less miscellaneous flavor, thick cream taste and aroma make many people fall in love with him.

Coffee bean producing area: Indonesia Sumatera

Bukit Barisan highland surrounding Lake Toba

Annual rainfall: about 1780 ~ 2610 mm

Average annual temperature: 28 ℃

Planting altitude: about 1300 ~ 1600 m

Coffee variety: Arabica

Grade: Grade 1

Grading standard: SHB

Type of soil: volcanic soil

Coffee treatment: Giling Basah (wet-hulled)

Harvesting method: manual harvesting

Raw bean size: 15-19 mesh

Moisture content: up to 13%