Taste characteristics of Mantenin Coffee beans match Brazilian Coffee beans

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Is Mamba coffee served with Brazil? What is the proportion of mamba coffee? What's the flavor and taste of mamba coffee?

Mamba, as its name implies, is Manning + Brazil, and Mamba Coffee is a mixture of Manning Coffee and Brazilian Coffee (Man2ba 1 or Man3ba 1). "Mantenin" is a deep-roasted coffee bean with a strong flavor, while "Brazilian coffee" is lightly roasted with a neutral and slightly sour taste, so the mixture of "Mantenin" and "Brazilian coffee" can complement each other. It not only has a strong taste of "Mantenin", but also has the sweet and pure flavor of "Brazilian coffee". The baking formula and proportion of each family are different, the medium-baked mamba is less bitter, what comes out is exquisite bitterness and sweetness, the entrance is uniform, and the throat is pure and gentle. Herbaceous aromas in the front, spices and Brazilian nuts in the middle and back.

Mamba blending (Manning + Brazil) is mainly due to its ingenious blend of the full-bodied taste of Mantenin and the soft and sweet taste of Brazil. There are many practices in the market, some use deep-fried Mantenin with stir-fried Brazil, while others use medium-fried Mantenin and Brazil. There are also many differences in proportion, including halves, 6:4 and 7:3, and no one can say which is the best.

About the producing area of Lintong:

The best coffee in Sumatra comes from the Aceh province in the north of the island near Lake Tawar and the mountains that surround Lake Toba in the south. Most of the coffee beans here are treated with their unique semi-washing method, and the raw coffee beans in this area have a special blue color because of the lack of iron in the soil.

Located near Lake Toba on the island of North Sumatra, it is the most famous coffee in the region. It is also specified that only coffee beans with large granules and the highest cup test score can be named Golden Manning only if they are produced in the Lintong area and selected. Most of Lintong Manning coffee has low acidity and high alcohol thickness. The wet stripping method shows its special flavor, low and lively characteristics, which is a unique Indonesian coffee. Manning generally refers to the exquisite cultivation and processing of Manning in Sumatra, and the aroma varies from manor to manor. In the process, it is completely picked by hand, washed and dried by semi-water, and then screened four times by hand. The classical and unique strong taste and high concentration of rich aroma make it the best coffee in the world and was once considered by experts to be the best coffee in the world. It has a strong taste and wine-like mellowness, and with a strong wild aroma, the flavor is low and sophisticated, only a little acidic, the aftertaste goes deep into the throat for a long time.

About Cerrado:

Brazil has three main coffee producing areas, namely Minas, Bahia and Sao Paulo. Brazil is also the largest coffee producer in the world. Brazilian coffee beans are generally considered to be lively and round, so many mixed coffee beans or Italian coffee beans are mixed with Brazilian coffee. South America Brazil Syrador selected coffee beans, the planting environment is about 1000 meters above sea level, the annual average temperature is only about 20 degrees, the soil belongs to gravel layer, similar to the soil quality of the vineyard, conducive to drainage and retention of nutrients, due to the distinct dry and wet seasons, coupled with comfortable low temperature, coffee beans have a unique acidic flavor when they are formed.

Cerrado is a producing area in Brazil, and Cerrado is mostly treated in Pulped Natural. Because the half-sun treatment is that coffee beans with skin and pulp are dried with pectin, the organic matter and minerals with high content are retained. This kind of coffee beans has a strong aroma, slightly sweet with a little cocoa flavor, low acidity and smooth and balanced taste, giving people an elegant impression as a whole.

About half-sun treatment (Pulped Natural):

Pulped Natural is actually a semi-washing method that has been popular in Brazil for many years. Remove the procedure of "fermentation" in the process of raw bean treatment, let the peel and pulp of the shell bean be directly exposed to the sun, dry the mucous membrane and use the machine together with the bean shell. The coffee bean alcohol treated by this method is thicker, sweeter and less acidic than washed beans.

[Origin] Sumatra Lintong, Lindong, Sumatra, Brazil Cerrado, Brazil

Half-sun treatment method Pulped Natural

[features] subvert the traditional Mamba tonality, increase the proportion of Mantenin, increase the rich oil fragrance, bring the spice tonality of Brazilian Syrador, rebalance sour and bitterness, classic reappearance, innovative legendary delicious proportion!

Flavor: the cup tests the smell with the special aroma of sweet spices, bringing out licorice and vanilla. Immediately after the entrance, you can feel the rich oil aroma, thick and mellow, suitable sweet and bitter taste, almost no sour taste, nut aroma makes the texture delicate, clean but full-bodied, black sugar and caramel aroma back to the mouth, the finish is long and delicate. Immediately after the entrance, you can feel the rich oil aroma, sweet spices and licorice, with aromas of black sugar and caramel in the finish, almost no sour taste, clean and full-bodied, and pleasant to the mouth.

A combination of Sumatran gold manning and Brazilian Hirado coffee, two high-end Arabica beans.

Mamba Cafe went to the strong Mantenin and Brazilian sour taste, and the mellow bitter taste of Mantenin and Brazilian slightly sweet blend into a gentle Mamba, emitting a natural sweet fragrance. It is the best choice for coffee between thick and warm.

Filter cup: kono

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.