Introduction of Emerald Mantenin Coffee Bean Information Flavor characteristics of Emerald Manning producing area

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What we bring to you this time is coffee from Indonesia, emerald Manning. The professional score of this Indonesian coffee has reached an astonishing 93 points (more than 80 points are boutique grade). Unlike ordinary Mantenin, the unique aroma of emerald Mantenin has long gone beyond the scope of Mantenin. Ordinary Mantenin comes from near Lake Toba, Sumatra, only 90-1200 meters above sea level, while emerald Mantenin comes from near Tawahu, Sumatra, 1200-1600 above sea level. High altitude brings more complex aromas and firmer sweetness.

[flavor description]

Well-balanced, heavy, spice, cream, hazelnut, with mango-like aroma, slightly dark chocolate flavor; fruit acid rich, Sheng Jin; taste very smooth, slightly sweet with syrup; sweet in the mouth.

[suitable for the crowd]

This Indonesian caffeine, with its excellent Arabica seed and rich juicy fruit acidity, is especially suitable for the picky taste buds of coffee fanatics.

Although they are also native to Sumatra, the beans in Lake Tawa are different from Mantenin. Mantenin is known to the world for its bitter taste, while Lake Tawa has excellent fruit sweetness. Like Mantenin, the dry and wet aroma of Lake Tawa is also herbal and adjustable, but you can experience the beauty of Lake Tawa at the entrance. The bright sweetness immediately makes people feel happy, and then you can elegantly taste its thick, thick taste and fragrant chocolate tail. The layers are rich, the flavor is obvious and the aftertaste is endless.

Personal test and comment: although Indonesians are not good at doing things, this Mandenin from Sumatra, Indonesia is very amazing and tastes obviously different from that of ordinary Mantenin. Weak acid flashes past, low bitterness and high sweetness, long aftertaste. After drinking the breath with a strong candy aroma throughout the mouth and respiratory tract. I have to say that it is rare to have such a taste bud experience during the decline of the quality of individual coffee in the second half of the year.

Brewing Analysis of Indonesian Coffee-Emerald Manning Coffee

Hand punch reference

Use KONO filter cup, 15 grams of powder 30 grams of water steaming for 35 seconds, 85-87 degrees water temperature extraction, 1:13, medium and fine grinding small Fuji 4, the second water injection to 140ml off, wait for the water to drop and then slowly water injection, uniform speed, water level should not be too high, again water injection to 225ml stop, extraction time 2:10 seconds--

When brewing, it quickly brings out the attractive aromas of nuts, pine wood and spices, and feels the chocolate rich cream texture after the entrance.

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