How to make Manning coffee so as not to be sour? Is Starbucks' Sumatran coffee Manning?

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Generally speaking, the higher the altitude is, the more sour the coffee beans are. The elevation of the Sumatra region of Indonesia in Asia is usually at 750m-1500m, while that of Ethiopia's Yega Coffee Coffee in Africa is usually at 1700m-2100m. Coffee producing areas in Africa (such as Ethiopia and Kenya) have higher elevations and less oxygen, and the sour beans are more obvious. On the other hand, the coffee producing areas in Indonesia are at a low altitude, and the sour taste should not be strong. Of course, there are occasional situations that encounter sour Indonesian coffee (Source: Wikipedia-- Coffee production in Indonesia).

(source: Dark Sumatra Mandheling-Coffee Bean Direct)

Above, Mantenin honey treatment, I baked by myself, city roast has not yet second explosion, after baking about a day. Just tasted by hand, there is only a very light sour taste, which is accurately described as a kind of sour taste suppressed by rich mellow flavor, which is quite different from the bright sour taste of African beans.

Just walked into the boutique coffee two days ago and ordered a cup of hand-made Yega Snow Coffee and Manning Coffee!

According to the actual flavor, Yejaschuffe is more acidic than Mantenin coffee.

But if it's all medium baking, I haven't tried it.

Yega snow coffee (Ethiopian coffee beans) is generally roasted in medium and shallow, and the flavor of sun and water washing is also different, but the light roasted coffee beans are generally flower and fruit aroma and sour (but not as sour as Kenya and not as refreshing as Panamanian butterflies). The taste level will gradually come out.

Mantenin coffee (Indonesian coffee beans), earthy roasted and smoky, is generally moderately roasted, while moderately roasted mantenin coffee has a good balance compared to low acidity, but most lovers who prefer sour coffee don't like Indonesian coffee.

According to the normal method of raw bean treatment, there is no special treatment plus baking degree--

If Manning coffee is close to the second explosion, I personally think it is still sour, but if it is heavily roasted, it probably won't feel sour.