Emerald mantling coffee beans flavor characteristics of the introduction Emerald mantling coffee good to drink

Indonesia is the largest archipelago country in the world. Arabica coffee was introduced and planted during the Dutch colonial period in the 18th century, until it became the top five coffee producing country in the world in modern times. the main producing areas are located in Sumatra, Java and Sulawesi.

The northern part of Sumatra is relatively high above sea level. Aceh, where Lake Tawar is located, and North Sumatra, where Lake Toba is located, are two major Arabica coffee producing areas.

Lake Tawa is located in the Gayo mountains of Aceh province in Sumatra; across both sides of the equator in Indonesia, the hot and humid rainforest climate is rich in rainfall and fertile volcanic soil brings rich nutrients to coffee; however, due to the remote transportation inconvenience, coffee was not planted until 1924, mostly with traditional shade and no pesticide cultivation.

The local climate is humid, and the shelled beans are initially washed and fermented, and after one or two days of exposure, the moisture content of raw beans is still 30% and 50%, that is, peeling off the seed shell and then continuing to dry, so as to shorten the drying schedule of raw beans; after about 2 days of drying, the moisture content of raw coffee beans can be reduced to 12%.

This unique semi-washing method in Indonesia is called Giling Basah by locals, also known as wet stripping (wet-hulled). Sumatran Arabica Coffee commonly known as Manning

This name comes from the local ancient aborigines. It is rumored that the Japanese occupied Sumatra in the 1940s. A soldier was surprised by the coffee he had drunk in North Sumatra and asked the locals what kind of coffee it was. However, due to the lack of language, the other party misunderstood him to ask him who he was, and replied that he belonged to the Mandaining tribe. Later, it became Mantenin because of the mispronunciation, which became synonymous with Sumatran coffee under the difference between yin and yang.

Mantenin raw beans produced by Lake Tawa are green, clean and neat, like carefully carved gems.

Each coffee bean has different characteristics, and everyone may not like the taste, so you can consider trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

Medium baking: beans under 20-35 seconds after an explosion

Bouquet: aromas of cream, herbs, cedar, spices, dark chocolate

Sour taste; distinct acidity, you can feel a comfortable acidity.

Palate: strong coffee aroma, thick coffee taste reverberating in the mouth

For a long time, there is a rich and multi-level sense of change.

Smooth, smooth throat, back to Ganjia, with caramel fragrance after cooling.

Characteristics; has a great thick feeling, strong coffee flavor, lingering for a long time.

Huigan is very long-lasting and has the cleanliness of alpine spring water.

This can be said to be the best of Manning.

City baking: close to the second explosion after the end of the first explosion without touching the explosion.

Aroma: cream, herbs, cedar, spices, vanilla, caramel,

The aroma of dark chocolate.

Sour taste: if there is no fruit acid or soft acid

Palate: strong coffee aroma, thick coffee taste reverberating in the mouth

For a long time, there is a rich and multi-level sense of change.

Smooth, smooth throat, back to Ganjia, with caramel fragrance after cooling.

Features: has a great thick feeling, strong coffee flavor, lingering for a long time.

Huigan is very long-lasting and has the cleanliness of alpine springs.