The difference between Manning and Blue Mountain the Origin of Mantenin Coffee the taste and flavor characteristics of Mantenin coffee

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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.

Sumatra is the second largest island in Indonesia and the sixth largest in the world, covering an area of 470000 square kilometers, 13 times the size of Taiwan, and is divided into eight provinces, but only two provinces grow a lot of coffee-Aceh and Jiangsu provinces, the most representative coffee producing areas are the Gayo Mountain mountains around Lake Lake Tawar in Aceh province. Coffee grown for local aborigines (Gayo People) is a characteristic culture dominated by female farming and harvesting. Coffee in Jiangsu Province is grown around Lake Lake Toba, which has a huge area and is the largest volcanic lake in the world. The famous producing area is Lintong on the south of Lake Toba.

Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then it is stored in a fermentation tank for about a day (24 hours). When the fermentation is complete, the attached mucus can be easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee, making this unique Indonesian coffee.

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.

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.