Indonesian Sumatran Coffee Mantenin difference between aged Mantenin Gold Mandenin Coffee beans

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The difference between Sumatra coffee mantinin and gold mantinin

A coffee friend asked, I am a coffee beginner, this gold mantelin and mantelin G1 what is the difference, I really can not drink out. For professional coffee drinkers and sensitive coffee drinkers, if you drink both coffees at the same time, the results will be very obvious. The sweetness and clean, rich and wild spice flavor of Huangman are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

Palate: Gold mantelin tastes cleaner than Lindon mantelin. The herbal, earthy and woody flavors of mantelin are almost gone, but the caramel sweetness is stronger and the acidity is brighter and more elegant. Generally, lindong mantinin is best baked until after the second explosion, which can effectively reduce the impurity taste, but gold mantinin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider.

aged gold mantinin

Aged coffee actually has a long history in Indonesia, because the early shipping is not so developed, it takes a long time to transport coffee from Indonesia to other countries, after the passage of time, the original moisture rich fresh coffee beans slowly dry and the wind blows to add a very special flavor. Because modern shipping advances have greatly reduced shipping times, coffee flavors like this have become a specialty coffee bean. Processing old beans is a technology, must be in the process of coffee beans aging closely monitored, warehouse humidity and temperature have standard requirements, and to turn coffee beans from time to time, so as to avoid up and down humidity drop or mold and scrap. The aging process is not to make it lose flavor, but to create another flavor, and it is a pleasant flavor.

Palate: Aged mandheling, sweet as honey. Successful aging of the beans, will be the mantenin not elegant sour wear off. The sour ingredients are ripened and converted to sugar, making the coffee more rounded and sweeter to drink. Failed old mantinin is like a coffee zombie, and the taste is hard to eat.