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

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

Origin and cultivation:

This batch of Lindong Mantening 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, and its hinterland is very large. So the characteristic style of coffee from the north to the east will be very large, and this blue Batak is the highest grade of coffee in Lindong. At present, the people who grow coffee in the mountains near Lake Toba are Batak rather than Manning, while Blue is called Blue Batak or Blue Eye Manning because its raw beans have a little turquoise appearance, and the lake is clear blue.

Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel 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). The attached mucus is 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.

Low acid comes from a shorter, weaker fermentation process and a longer drying time, if you forget the wet plane fermentation, turn back and have a look. As for the "earthy taste" of wet shaved beans, there are different opinions. Some people say that this is related to the beans selected in the wet planing-related producing areas (Tim & Kadim: with Rob pedigree), some people say that this is the result of the organic interaction between raw beans and the outside world, and some even say that it is because there are too many defective beans! Of course, there are a lot of...

There are many sources of defective beans in the wet planing method. First of all, there must be some natural defects in the coffee fruit, and another defect contributor is the shelling part, the corrosion of the wet shell beans during transportation, the damage of sunlight and moisture to the naked raw beans, and one point, the uneven drying speed brought by irregular weather also reduces the flavor. Why did Manning choose by hand so many times? Of course there's a reason.

Flavor features: sweet herbs, cinnamon spices, orange pomelo peel flavor, mellow sweetness, creamy walnut chocolate. The acidity is introverted and soft, with a strong melon aroma.

Measured data of Lindong Manning coffee cup in Sumatra, Indonesia

Baking degree: 20 seconds after the end of the first explosion

Dry fragrance: southern ginger, hazelnut sweet, cream, rose, mint, mandarin, cardamom, wheat fragrance

Wet incense: southern ginger, tangerine peel, cream, herbs, herbs

Sipping: acidity is bright, clean, grapefruit fragrance, with maple sugar-like sweetness, full of ginger.

Hand-washed Lin Dong Manning:

15g powder, medium fineness grinding (sugar size), v60 filter cup, 87 degrees water temperature, 33g water injection for the first time, steaming for 25 seconds, water injection to 105g water cut off, wait for powder bed water to half, then water injection, slow and uniform water injection until 225g water, finally shake filter cup to increase extraction, the ratio of water to powder is 1:15, extraction time is 2:04

This coffee is very individual, has a very different flavor, full of charming charm, thick taste, delicate sweetness, low acidity, special fruit flavor, the focus is very clean. In fact, it is not easy to find clean manning coffee, but the taste pleasure it brings is amazing, this is the charm of "manning"! ~