What's the flavor of Indonesian coffee? How about Indonesian coffee beans? How do you drink Indonesian coffee?

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Java is an Indonesian island located in southeast Malaysia and Sumatra, south of Borneo (Kalimantan (Kalimantan)) and west of Bali. Although Java is only the fourth largest island in Indonesia, it has more than half of the country's population and is politically and economically dominant.

Java, which is surrounded by the sea, has a tropical rain forest climate. There is no change of cold and summer seasons. The annual average temperature is 25 degrees Celsius and the rainfall is abundant. Because of the unique natural conditions, the tropical plants on the island are dense, the vegetation is evergreen all the year round, and the output of coffee is rich.

Java is located in the seismic zone, and many volcanic earthquakes have created fertile planting soil in Java, creating favorable conditions for growing coffee.

Indonesian coffee began to supply the European market in 1711, when Indonesia was the first country outside Africa and Arabia to grow coffee on a large scale. It became the world's largest exporter of coffee in the 1880s. The fame of Java coffee began here.

Arabica tree species coffee was introduced during Dutch rule in the 18th century. The main producing areas are in Sumatra, Java and Sulawesi. Mantenin has a deep, low acidity and rich taste, which is called 'the most important coffee in the world'. It is also the fourth largest producer in the world with an annual output of 7 million bags. Coffee is harvested twice a year in May-June and September-October, respectively. Sumatra and Aceh have the largest production. The scale of the coffee farm is not about 1-3 hectares. Mantenin coffee treatment in Indonesia generally adopts semi-washing method. Coffee farmers harvest ripe coffee beans, remove the external peel and pulp but retain the thin film tissue on the coffee beans, and remove the poor beans that do not bear fruit and float on the water surface through the process of immersion and fermentation, while the strong and sunken beans can be sunlit or directly to the ground with the surface film. Finally, a dryer is used to make the moisture content reach a unified standard. The most unique thing is to use parchment to cover coffee beans with a thin film to maintain a moisture content of 18%. Before shipment, the coffee bean surface film is polished and cleaned. The world calls this section of the special treatment method called Indonesian-style semi-washing method, large coffee processing plants can accurately control each treatment process, flavor and taste has a certain level. On the other hand, small coffee farmers treat raw beans in their own yard, and the flavor will vary according to the handling methods and skills of different coffee farmers.

The coffee produced in Sulawesi, Indonesia's third largest island, accounts for only 9% of Indonesia's coffee production each year. Coffee grows in the rainforest of 750-1500 meters above sea level. Most of the high-quality coffee is grown around the Toraja platform in the southwest. Tonaga is located at an altitude of 1500 meters above sea level on the equatorial belt shrouded with rain and clouds in the afternoon. Coupled with the fertile volcanic soil, these are the best natural climate and environment for coffee to grow. Most Indonesian coffee is sold, sold and exported by local coffee companies.

Manning is known as the world's most mellow coffee, with its unique bitter taste with a strong return to sweet, people can not stop infatuated with its aroma, rich taste, coupled with sparkling slightly sour and light herbal aroma, its unique flavor is definitely a classic coffee.

Manning coffee is roasted deeply, so it is more bitter and sweet than other coffees. When steamed in a siphon coffee pot, the coffee tastes light but still has Mantenin's unique bitterness; if you use a mocha pot, the coffee brewed will wrap around the tip of the tongue for a long time in addition to bitterness and sweetness.

The front street suggests that Manning coffee should be brewed:

KONO/88 ℃ / 1 14 / time one minute and fifty seconds

Flavor: herbs, chocolates, nuts