Flavor description of imported Mantenin Light Coffee from Indonesia _ relationship between Manning Light and Manstar Coffee

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

The Light of Manning Mandehling Sinar

Originally the light of Mantenin, which smells of herbs, is sold out. I secretly tell you that the light of Manning is now called "Star of Man".

Mantenin Light from Indonesia, produced in the volcanic lake land of Lindong Lake District, Sumatra, with rich caramel sweet smell, comfortable sweet and bitter characteristics, small and fresh herbs plus cranberry fruit flavor, Huigan is excellent.

Origin: Lindong, Sumatra, Indonesia

Planting altitude: 1100 m-1300 m

Treatment method: Sumatra wet planing method

Baking degree: medium and deep baking

Flavor: with peppermint aroma, with cool herbal tea flavor, rich and mellow taste, high sweetness.

During World War II, when the Japanese occupied Sumatra, a Japanese soldier drank a cup of mellow coffee and asked the shop owner, what kind of coffee is this? The shopkeeper mistakenly thought he was asking him, where are you from? The boss of the Mandaining clan replied. After returning home, the Japanese soldiers remembered the cup of coffee they drank that day, so they began to import coffee from Indonesia, perhaps a long time ago, and the Japanese also made a mistake when they bought the goods, pronouncing Mandaining as Mantenin, but added a lot of mystery to the name.

Mantenin is characterized by low acidity, mellow flavor, herbal spice and elegant woody flavor, thanks to its completely different treatment from other countries. Whether washed or insolated, coffee beans take two weeks to dehydrate. In humid Indonesia, dehydration cannot be done for two weeks, while prolonged dehydration is very likely to cause overfermentation. After years of improvement, Indonesian farmers have created a unique treatment method in Indonesia-the wet planing method.

The biggest difference between the wet planing method and the traditional washing method is that the seed shell of the coffee bean is also peeled off during the drying process, so that the coffee bean is exposed to sunbathing, which usually takes only 3-4 days to dehydrate, which greatly shortens the fermentation time and greatly reduces the sour taste of Mantenin. Manning's low acidity has made it a big reason for its popularity in Japan and China.

Indonesia Coffee Manning Light ▼

Characteristics: the palate is rich and solid, with a pleasant sour taste

The smell is mellow and the acidity is moderate

The sweet taste is rich and very intriguing.

END