How to drink Emerald Manning Coffee in Lake Tawa, Indonesia. The difference between Emerald Manning and Manning

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Indonesian Coffee-Emerald Manning from Lake Tawa, Sumatra

Indonesia Sumatra Lake Tawar Gayo Mandheling

Producing area: Lake Tawar, Aceh province, Sumatra, Indonesia

Origin: Aceh growing region, northwestern Sumatra, Indonesia

Varieties: Katim, Kaddura, Tieka, Stikalon

Varietal:Catimor 、 Caturra 、 Typica 、 Sidikalong

Altitude: 1200-1600m

Specification: Screen 19 +

Treatment: Indonesian local semi-washing (wet stripping wet-hulled)

Baking degree: medium and deep baking

Recommended cooking: hand brewing, smart cup, Ailo pressure, single Italian style

Tawa Lake Mantenin, due to its special treatment and drying procedures, its raw beans have a unique blue-green color, plus after three manual selections, the beans look neat and emerald, so it is also called emerald Mantenin.

Mantenin in Lake Tawa, which is roasted in medium and deep depth, is rich in oil, with charming creamy, herbal and spicy aromas, showing a rich caramel sweetness like syrup in flavor, coffee in the throat, accompanied by herbal aroma, caramel sweetness and rich mellow in the mouth, Huigan obvious, excellent elegance. Friends who like slightly sour and mellow taste should not be missed.

Extension:

1. About the semi-washing treatment of Indonesian coffee beans (wet peeling) (Indonesian: Giling Basah), also known as wet stripping (wet-hulled):

Indonesia is geographically located on both sides of the equator and belongs to a tropical rain forest climate, with high temperature, humidity and abundant rainfall. Small coffee farmers are usually located in quite primitive mountains, with precious water resources and insufficient hardware equipment. Local coffee farmers have developed a stage-by-stage drying method in response to such a high humidity environment.

After the coffee farmers pick the beans, they first remove the peel and pulp in the producing area, simply wash the wet pods after 10-12 hours of fermentation, and then manually wash the pectin and floating matter equal to the water tank. After one or two days of exposure, the moisture content of raw beans is still 30%, 50%, that is, peeling off the seed shell and then continuing to dry, so as to shorten the drying schedule of raw beans. After about 2 days of drying, the moisture content of raw coffee beans can be reduced to 13%.

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.

Test and comment: although Indonesians are not good at doing things, this Indonesian coffee-Sumatra Mantenin is very amazing and tastes obviously different from 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.

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