Sumatran Coffee Brand Sidikalang West Tikran Mountain introduction _ Sumatra Coffee Manor push

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Manning Coffee: Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". Her flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Manning: the palate is rich and solid, herbal medicines, with a pleasant sour taste, strong taste, solid and mellow taste. The smell is mellow, the acidity is moderate, the sweetness is rich and very intriguing, it is suitable for deep baking and exudes a strong aroma.

The gentleman in coffee, Sumatran manning, is a first-class coffee bean grown in the original Michael mountain of 750 Mel 1500 above sea level, and the first-class mantenin produced by Takengon and Sidikalang is of the highest quality. Because of Mantenin's irreplaceable mellow taste, UCC Ujima Coffee, Japan's largest coffee company, partnered with PT Gunung Lintong, a famous coffee maker in Sumatra, to operate their first coffee plantation in Asia in 1995, which shows how important Mantenin is in the coffee field.

Indonesia is the largest archipelago country in the world. Arabica tree species coffee was introduced and planted during the Dutch rule in the 18th century. The main producing areas are in Sumatra, Java and Sulawesi. Mantenin's deep, low-acidity and rich taste makes people call it 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 from May to June and from September to October, with the highest production in Sumatra and Aceh.

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 bad 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 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 plant 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.

Sidikalang Mantning has marked the producing area and coffee varieties as ARABICA on the coffee bean bag.

The introduction of Mantenin, which is planted in the West Tikalan (Sidikalang) Mountains in the Lake Toba Lake District of Sumatra, has an obvious difference between the smaller color of raw beans and the well-known gold Mantenin (comparison of blog pictures). The proportion of defective beans carefully selected by hand is about 3%, the weight loss ratio of roasted to deep baked (full city+) coffee beans is 18%, and the proportion of empty shell beans to bad beans is 2%. The coffee must be completely dehydrated and dried at medium and low temperatures to reduce the astringent taste. Mantenin is the most suitable for deep roasting because the coffee beans are hard and complete. it will not cover up the mellow and low acidity characteristics of deep roasting.

Except that the bean body is obviously larger, the color of the bean shape is almost not much different from that of Siti Karan Mountain Mantenin.

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