Sumatran Coffee that subverts your impression-Red Honey treatment is not Manning in Chinova Village, Aceh Heights

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Sumatran coffee is not equal to Manning!

Sumatra Aceh Gayo Kenawat Dark Force

Chinova Village, Aceh Heights, Sumatra

Despite the stormy, poor climate and poor harvest in Sumatra (and thanks to the acquisition of internationally renowned mermaid bakers, soaring soybean prices), we still forced through the forward production area of Guanshan and carried out several front-end micro-batch projects. It is well known that Sumatra's climate is famous for its high humidity and variability in coffee producing areas, and honey treatment is not only difficult but also risky. This time I brought back this very finished Sumatran red honey treatment work, which is especially rare. Strong and solid tropical amorous feelings, like a small universe of tanned black coffee berries, addicted with you!

Not only is the flavor unique, but the special version of the limited edition sack is worth collecting. If you miss it, you will no longer have it.

We will also be on the shelves at the same time, Sumatra's micro-batch series, let's dig for treasure together.

Cup Test Flavor essay:

Dry aroma is wine, passion fruit, mango, BlackBerry, strawberry. Strong aromas of wine, passion fruit, mango, raisins, lime grapes and red guava can be felt on the palate. The overall flavor is strong and solid.

There is an old saying in Europe when drinking coffee, "God gives us time, but he doesn't tell us to be in a hurry." it's worth waiting for a good cup of coffee.

Today, I would like to talk about Manning, the local way of handling raw beans is somewhat different from that of other countries. Time creates its unique flavor, and even makes raw beans "aged Manning" can be preserved for many years in a static period of time and in a proper storage environment. Therefore, its raw bean charm is different from that of other coffee producing countries.

Sumatra has a humid climate, and the local Mantenin coffee beans are treated with a "wet peeling method", which is different from the washing method and the sun method.

In the first stage, the peel and pulp were removed by a wooden peeling machine, and the sticky shell beans were removed, some of which would continue to ferment and flavor, and some would be exposed to the sun for a few hours, and the moisture content of shell beans would be reduced to a semi-dry and half-wet 30%.

In the second stage, the seed shell was ground off by a shell planer, and the latter stage was dried in the sun. The drying process takes 4 days, and the moisture content is reduced to 13%.

When the semi-hard and semi-soft wet beans are removed from the seed shell, they are easy to be crushed and split like a sheep's hoof, which has become one of the distinguishing features of Mantenin coffee beans.

After wet peeling, due to the shortening of fermentation period, the decrease of acidity and the increase of concentration, the aroma of caramel and fruit of coffee was obviously more, with slightly woody and herbal flavor.

Mantenin has a mellow flavor, steady aroma, mature and rich coffee taste, and has become a favorite and must-order coffee for our guests. You are welcome to come and have a taste.