Sumatra Aceh province plus juvenile production area black Mantenin coffee beans _ Sumatran coffee how much

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Product: Indonesia Sumatra coffee Aceh province plus young area black honey specially customized single micro batch

(Indonesia Sumatra Gayo Black Honey)

Flavor description: tropical dried fruits, cocoa beans, caramel almonds,

Honey, full taste, high sweetness

Country of origin: Indonesia (Indonesia)

Producing area: Gayo area of Aceh province

Variety: Arabica (Arabica) coffee variety

Birth: local coffee farmers plant and harvest and hand it over to the raw bean processing plant

Haiba: an average of 1500 meters

Soil: highly fertile black volcanic soil

Treatment method: black honey treatment (Black Honey)

Grade: Nipple A

Harvest period: April-June, November-January of the following year

Introduction:

Indonesian coffee is very diverse in quality, most of which are based on the island origin as its market name: such as Sumatra, Sulawesi, Jawa or Timur. The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity. Chinese people have a good opinion of Indonesian Mandheling coffee, and it is one of the coffee products with the highest acceptance.

Sumatran coffee is very complex and elusive. The best coffee in Sumatra comes from two places: the province of Acheh, north of Sumatra, near Lake Tawar and the province of Lindong in the south (Lintong), surrounded by mountains near Lake Toba Lake. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans.

Our common Mantenin, under the semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of red cherries. There is still a lot of mucus on the coffee beans, and then stored in a fermentation tank for about a day (24 hours). When the fermentation is completed, the attached mucus can be easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee, making this unique Indonesian coffee.

This batch of Sumatran coffee Aceh province plus young area black honey reservation treatment method is mainly grown on the humid land of the plateau of Aceh province, and is planted by different small coffee farmers, and finally the harvested coffee cherries are uniformly sent to the nearby raw bean processing plant, together, this micro batch is made after placing an order and then processed according to the customer's special needs. It is a very special raw bean treatment in the Indonesian coffee industry, which is completely different from the traditional semi-wet and semi-dry method. Now the raw bean industry, try to use other ways to break away from the traditional Mantenin herbal flavor, with sweetness and fruit aroma to highlight the black honey style, now it is better to hear than to try, especially rare. It is appropriate to enjoy it or give it away.

END