What are the flavor characteristics of Lin Dong Mantening? How to make Lin Dong Manning taste good?

What flavor characteristics does lindon mantinen have? How to drink linton mantinin?

Origin and cultivation:

This batch of Lindong Mantinin Lindong Blue Lake Batak is a famous volcanic lake less than two hours drive from Medan, the largest city in North Sumatra. It is the largest volcanic lake in the world. The hinterland is very large, so the characteristic style of coffee from the north to the east will be very large. This blue batak is the highest grade of coffee in Lindong. The Batak, rather than the Mantenin, now grow coffee in the mountains around Lake Toba, and Blue is named Blue Batak Mantenin or Blue-eyed Mantenin because of the bluish-green color of the beans and the clear blue color of the lake.

Under this semi-wet and semi-dry peeling water treatment, coffee farm machines remove the skin and pulp of red cherry fruits. Coffee beans still have a lot of mucus on them, and then they are stored in fermentation tanks for about one day (24 hours). When fermentation is completed, the attached mucus is easily washed away with water. Then sun drying to about 30% to 35% moisture content, remove the shell of coffee beans, you can get to the market. This semi-wet, semi-dry condition removes the outer shell of the coffee beans, which reveal a distinctive dark blue color. This treatment reduces the acidity and increases the body of the coffee, resulting in this characteristic Indonesian coffee.

The low acidity comes from shorter, less effective fermentation and longer drying times. If you forgot about the wet fermentation, turn back and look. As for the "earthy" flavor of wet planed beans, there are different opinions. Some people say that this is related to the bean seeds selected in the production areas related to wet planing (Tim & Catim: with Rob bloodline), some people say that this is the result of organic interaction between raw beans and the outside world, and some even say that this is because there are too many defective beans! Of course, it was quite a lot…

There are many sources of defective beans in wet planing method. First of all, there must be natural defects from the coffee fruit. Another defect contributor is the shelling part. There is also corrosion during the transportation of wet beans with shells. There is also damage from sunlight and moisture to naked green beans. There is also a point where the uneven drying speed caused by irregular weather also reduces the flavor. Why did Mantenen have to hand pick so many times? Well, of course there's a reason.

Flavor Features: Sweet herbs, cinnamon spices, orange pomelo peel, rich sweet, creamy walnut chocolate. The fruit acid is restrained and soft, and the aroma has a strong melon fragrance.

Indonesia Sumatra Lindong Mantenin Coffee Bean Cup Test Data

Roasting degree: 20 seconds after the end of the first explosion, beans are placed

Dry fragrance: South ginger, hazelnut sweet, cream, rose, mint, ginseng, cardamom, wheat fragrance

Wet fragrance: South ginger, tangerine peel, cream, herbs, ginseng

Sip: Bright acidity, clean, grapefruit aroma, sweet taste like maple syrup, full of southern ginger.

Hand to Lin Dong Mantinen:

15g powder, medium fineness grinding (sugar size), v60 filter cup, water temperature 87 ℃, first injection of 33g water, steam-ste

This coffee is very personal, has a very different flavor experience, full of this charming charm, thick taste, delicate sweetness, low acidity, special fruit flavor, the emphasis is very clean. It's not easy to find a clean mantning coffee, but the taste pleasure is amazing. That's the charm of mantning!