Indonesia Manning Indonesia Vahana Manor Coffee Manning Coffee taste characteristics

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Located in the famous Lindong area of North Sumatra, Wahanna Manor was founded in 2005 in the village of Lae Mungkur, the town of Sidikalang, northwest of Lake Toba, covering an area of about 450 acres, mainly growing coffee, vegetables and other crops. In 2006, Wahana Manor began a new coffee project, that is, to produce sun-dried manning coffee; traditional manning coffee is treated by so-called wet peeling, that is, the peel and pulp are removed first, and then simply washed and fermented. After a very short exposure for a day or two, after the moisture content of the raw beans is reduced to 30-50%, it is transported to the Yamashita treatment plant for post-processing treatment.

In 2006, Wahana Manor was established in Sidikalang, northwest of Lake Toba in North Sumatra. On a state-of-the-art farm with 460 acres of coffee and vegetables, the coffee department of this farm has introduced the same advanced processing equipment as Brazil, initially using 100 acres of land to grow coffee.

The refinery was completed in the fall of 2008, with the initial focus on general mantenin, of course, but it has always been Wahana's wish to produce a different mantenin, so he started a new production plan-tanning manning.

Coffee farmers in this area basically handle coffee by hand, so they already have quite good experience and skills, so Wahana Manor uses farmers' skills and advanced equipment to achieve the goal of producing suntan manning.

At first, Wahana Manor was dried in a semi-open space with skylights, trying to produce 100% sun manning, but the quality stability was not ideal because it was seriously affected by the humid climate during the drying period, so, finally, the treatment process was adjusted for natural sun drying in the front section and machine drying in the back section, so as to refine Havana's unique sun manning flavor in a unique way.

Sun Manning is different from the traditional treatment, which must be harvested by experienced farmers to harvest full-ripe coffee berries, after several days of natural sun drying, then use a dryer to completely air-dry the berries, and finally use the special shelling equipment for sun-drying beans. there is a way to make a high-quality sun flavor.