Unique wet ploughing method | how to drink Azimanine in the sun at Wahana Wahana Manor in Sumatra? Such as

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Unique wet ploughing method | how to drink Azimanine in the sun at Wahana Wahana Manor in Sumatra? How to describe the flavor of coffee beans in Wahana Manor?

Founded in 2005, Wahana estate is located in the village of Lae Mungkur in North Sumatra, with an average elevation of about 1300 Murray 1500, covers an area of 500ha and is planted with Arabica beans. Wahana Sun comes from the Hua Hanna Manor in Sidicalang, which is located on the left side of Lake Toba, where local agricultural supplies and commercial activities are concentrated. Wahana should be named Hua Hanna, and Hua Hanna is the real name of the manor. This is what the owner Maria told us. However, in 2007, I thought that Wahana's translation was not bad enough to lead to misuse so far, and I corrected the name when Xindou arrived in Taiwan. Toba Lake can be seen about 30 minutes away from the farm; Wahana wet planing has the advantages of Asian high-grade sun-dried beans, with sweet strong thick style, cleanliness also OK! Lightly baked licorice and mushroom herbs are sweet and unique!

Wahana Manor, with a coffee bean planting area of 250ha, 30 ha as a coffee nursery and 10 ha as a coffee processing plant, employs 2000 coffee farmers. respectively grow different single varieties of coffee and the use of water washing, semi-washing, sun and other different ways to meet the needs of consumers, employ 2000 coffee farmers, Wahana Manor and small farmers to establish a good relationship Provide free fertilizers, shade trees and seeds to help them build better coffee quality.

Coffee from several big islands in Indonesia is very famous, including Sumatra, Java, Sulawesi, Bali and so on. The main distribution centers of Arabica species in Sumatra are Lindong, Dulassa Valley, Sidi Karan in North Sumatra Province along Lake Toba, and Takengon in Aceh Province, which has a different style in the north.

Ache of Aceh Province is located in the north of Sumatra. The coffee producing areas in this area are mainly around Lake Tawar of Lake Tawa and Gayo Mountain of the Gaiyou Mountains. This batch of coffee is introduced by Osher and is a batch of Sumatran coffee with excellent cleanliness. Mandheling originally refers to the coffee produced by Lindong Lintong on the southeast bank of Lake Toba in southern Sumatra. Lake Toba is the largest volcanic lake in the world, with a length of 100km and a width of 31km. In the past decade, the political and economic environment of Aceh province in northern Jiangsu is relatively stable, and the output and quality of coffee have been greatly improved. Coffee merchants call the coffee produced here Aceh Mantenin in the south. This batch of coffee is more suitable for medium to deep roasting, dry aroma with some dark chocolate bitter sweet, fresh herbal aroma, wet aroma similar to pepper spice and syrup sweet, tasting fat sweet, chocolate bitter sweet, caramel sweet blend of herbs, pine and other fragrant trees sweet, clean and mellow, is a very value Acimantning Although the shallow baked flavor is not obvious, it has the sour aroma and Fenduo fresh like sweet plum, and the greasy feeling is smooth and sweet for a long time. Mantenin coffee is considered to be the most mellow coffee in the world, with obvious lubrication on the tip of the tongue, low acidity, rich mellowness and rich and lively movement, leaping slight acid mixed with the richest aroma, with a hint of herbaceous aroma. Mandheling, produced in the mountains of Sumatra, is famous all over the world, with rich texture, special herbal flavor, deep and clean.

Country: Sumatra

Altitude: 1300 Murray 1400m

Variety: Anton Shali

Treatment: wet plucking method

Flavor: herbs, asparagus juice, ginseng, smoked plum, nuts, caramel and chocolate, sweet herbs decline, but also with honey sweet, overall, strong spice chocolate and mushrooms are the main axis, fat is also thick.

Qianjie recommended cooking:

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: well balanced, clean, thick and solid on the palate, with a long dark chocolate finish.