Sumatra mantenin yellow honey treatment flavor description Sumatra mantenin you didn't know

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Sumatra Mantenin (Huang Mi treatment)

Country of origin: Indonesia

Producing area: Aceh province, Sumatra

Treatment method: yellow secret treatment

Baking degree: moderate baking

The flavor describes the fresh and refreshing aroma of Mantenin herbs, a hint of flowers and honey, and the tonality of nut chocolate.

Altitude: 1500 m

Introduction: Sumatra Mantenin coffee beans are purchased directly from farmers in the Jiayu mountain area of northern Aceh province. Sumatra Mantenin coffee is treated with yellow honey, which is the longest in honey treatment, by removing the exocarp of coffee beans, coated with pectin layer and placed on the viaduct to obtain sweet fruit aroma.

Must be processed within a week, enthusiastic cultivation from local farmers to show you the unique yellow honey manning from Arabica in Sumatra, Indonesia.

Lindong Golden Manning Coffee

The aroma is not strong and tends to be woody, which is left in the throat after swallowing, with a sweet taste of cocoa.

At the beginning of the drink, the front taste is slightly weak, and only after the entrance will the aroma disperse with a warm, mellow and creamy taste, inclined to a thick taste, so the overall warm and mellow taste is clean and less sour.

Indonesia introduced Arabica coffee during Dutch rule in the 18th century. Sumatran Mantenin, known as' the most important coffee in the world', is the fourth largest producer in the world with an annual output of 7 million bags, of which Arabica accounts for only 10-15%. The main producing areas are in Sumatra, Java and Sulawesi. Coffee in Sumatra, known as Mantenin, is mainly produced in Sumatra, Java and Sulawesi. Coffee in Sumatra is called Mantenin, which is neither a coffee breed nor a producing area.

In fact, it is the name of a local race. Lindong is a small town near Lake Toba, which is the largest volcanic lake in the world. The hinterland is very large, so the quality of coffee varies greatly from the north to the east. And this is Mantenin, the highest grade coffee in the Lindong producing area. This area is flat at an altitude of about 1300-1600 meters, and the soil fertility is moderately rich in organic matter. Most coffee trees are shaded and planted. Traditionally, shade trees can maintain moisture and increase soil fertility. Most coffee women carry out weeding and fertilization with their bare hands, and coffee cherries are harvested and removed artificially when they turn red and mature. Wet pods are placed in a plastic bag for 10-12 hours to ferment, and then pectin, floats and shells are removed manually, rarely using a machine. Unlike Central and South America, Indonesian coffee beans have a unique semi-aqueous method, called Giling Basah treatment (the same as Wet Hulled Process). Coffee beans treated with Giling Basah have low acidity and thick Body.

Taste introduction

Strong aromas of coffee with aromas of vanilla and grass

It tastes soft and sour and turns into obvious maple syrup sweetness.

It has a thick and mellow taste, with a taste of chocolate milk after cooling, and the bottom of the cup gives off the aroma of caramel.