The origin of Sumatra Ache Gold Manning A Xie Zhi Jin the flavor characteristics of Manning A Xie Zhijin

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Asher Zhijin, who has not been seen for many years, was born in the Aceh producing area of Sumatra, Indonesia, because of the old translation Ache, Sumatra Ache Gold Axie King Manning in Sumatra. The places where the masters produce coffee are areas with frequent natural disasters and years of armed conflict in Indonesia. Due to various problems, the coffee could not be delivered eventually, so that it has not been produced for many years. Even if there is a small amount of "Asher gold" on the market, most of them are impostors. The elegant Arabica is mainly distributed in northern Sumatama, Sulawesi and Java. Although it only accounts for about 10% of Indonesia's coffee production, Mantenin, Golden Mantenin, Lake Tawa (Lake Tawar), Gayo Mountain, Ache, Sulawesi, aged Manning, Java Old Brown (Old Brown Java) have made Indonesian coffee famous in the boutique world for decades. Not dragged down by other inferior Robusta species.

Lake Tawa coffee refers to the washed, semi-washed or sun-dried beans (less) near Lake Tawa, the northernmost part of Sumatra, at an altitude of 800m to 1600 meters above sea level. The sour smell is bright, and the stuffy fragrance is not obvious. The taste of "Sumatra Axie Gold" (Sumatra Ache Gold) has the classic fruit sweetness of Raminita, with obvious peach and almond flavors and soft acidity, which is unique to Indonesia.

Sumatran emerald Lake Tawar Mandeling (Sumatra)

Emerald Manning, produced in Indonesia (Indonesia) Sumatra region (Sumatra) Aceh province (Ache, also translated as Aceh, famous

The gold of the Ames is also one of the famous coffees in this area) near Lake Lake Tawar in the northern Jiayu Mountains (Mountain Gayo).

Located in volcanic and rainforest areas, it has the advantage of fertile volcanic ash and abundant rainfall. Coffee beans are large and green, so they are named.

To the emerald Manning.

Photo from http://commons.wikimedia.org

Because of the higher topography of the coffee growing area (about 900-1600 above sea level)

Rice), coffee fruit is not easy to dry, so it is developed in

The producing area should be washed and fermented first, and the moisture content of raw beans of coffee should be waited.

After it is reduced to 30-50%, it will be transported to Yamashita for follow-up.

Drying steps, so the area is unique with the treatment

The drying process makes the coffee bean flavor

Rich tropical fruit aromas with hints of herbs.

Photo from http://commons.wikimedia.org

According to the famous coffee review website

(Coffeereview.com) score

Emerald Manning performed well

Get a good flavor of more than 90 points several times.

The critic gave the following comments:

Strong sweetness, liveliness and rapid change

A variety of flavors. Such as creamy smooth taste,

Fresh-cut papaya mixed with fir smell

A cup flavor with slightly moist soil. The sour taste is obvious, the taste is delicate and smooth, and the rhyme is deep and full.