Flavor characteristics of Mantenin Coffee in Lake dopa, Sumatra: the difference between Mantenin and Mantenin

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As we all know, Indonesia's Sumatra Island produces the famous Mandheling coffee, which is a very important coffee variety in Asia. Before Blue Mountain Coffee was discovered, Manning was considered to be the best coffee in the world. Mantenin is not the name of the producing area, the place name, the port name, nor the name of the coffee variety, but a local people who has been misinterpreted as the name of coffee because of the language barrier.

There are three famous coffee producing areas in Sumatra: the GAYO Mountains (that is, Aceh), Lintong (Lindong) and Sidikalang (West Calang). The new model from LAKE TOBA (dopa Lake) belongs to the Lindong producing area.

When it comes to Indonesian coffee, most people's first impression is Bali Kopi Luwak. In fact, Indonesia is known as the "land of thousands of islands", but it is not just Bali. Among them, Lake dopa is a famous tourist attraction.

Lake dopa is located in the north of Sumatra Island, Indonesia. It is the largest freshwater lake and volcanic lake in Indonesia. It is also a world-famous plateau lake, with an elevation of 1400-1800, tropical rain forest climate, volcanic landforms, and a large number of wild animals. There is also a beautiful legend about Lake dopa: the mermaid married the farmer in return and gave birth to a boy. The family had a happy life. Because the farmer revealed his wife's story, the mermaid cried bitterly and tears turned into Lake dopa. The couple also became fish in the lake, and their son became Samosi in the lake.

Due to the perennial high temperature and heavy rain, abundant rainfall, and the large temperature difference between day and night in the mountains planted by coffee trees, the coffee beans grown in Lake dopa are more mellow and rich in flavor.

Due to the humid climate of Sumatra, local people have developed a unique method of wet planing according to local conditions. After the coffee fruit is peeled, put the shell bean directly into a water container, go out to float the defective bean, and expose the shell bean that has sunk to the bottom for one to two days. The moisture content of the bean body reaches 30% Mustang 50%, the bean body is still semi-dry and semi-soft, and the seed shell is ground off with a bubble shell machine. This process is the origin of the "wet planing". After two more days, the moisture content is about 12% and the job is done.

This wet planing method shortens the fermentation period of coffee beans, significantly reduces the sour taste, while the thickness increases, and caramel and fruit aromas are obvious, with slightly woody and herbal flavors, which is the classic "regional flavor" of Sumatran coffee.

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