We can't drink Sprite in'82, so how about an 82-year-old Mantenin?

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I have heard that it doesn't matter if the coffee bean is kept for a long time, it will become an old coffee bean and it will taste better. In fact, this is a rather irresponsible saying that beans will rot after they have been kept for a long time, changing from fresh cyan to white, then to yellow, becoming dull and even worms. Like aged wine, raw beans must be properly processed and stored for a long time before they can be called "aged coffee".

Old Mantenin, has its unique conditions to put, first of all, beans, Mantenin original flavor is very rich, shown in the mouth of the body touch, very sticky, even in the passage of time, good Mantenin these features will not be missing, but some more exciting spicy flavor, will turn to a more warm and full-bodied caramel spicy because of long-term ripening, of course, the premise is that the aged beans are excellent. Otherwise, the result will be counterproductive: rotten, glue, dull wood (not scented cedar or cypress). After a long time of ripening, Manteau's fruit acid not only becomes soft and delicious, but also its mellow thickness and special taste can be expressed in the mouth. This is the charm of Manteau.

The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.

Aged Mantenin has a very rich aroma of fruit, old tea, licorice and maple syrup, rich taste, thick and mellow, with unique fruit aroma and old tea aroma, very full-bodied and mellow and smooth to the throat. the throat rhyme is long, like drinking Pu'er old tea, and the finish is long and long after entering the throat. This is a godfather-style baking method, which is as deep as old Pu'er. It's amazing!

In the process of producing aged beans, coffee farmers choose the raw beans of high-quality products to be ripe for up to 24 months with stringent monitoring standards, and regularly turn over the raw beans in the trough during the waiting period to avoid dampness and mildew. In order to avoid mildew or beans accumulating motionless, leading to raw temperature (mature), it is necessary to turn these shell beans, how to turn? What's the flip frequency? Then it needs to be monitored for a long time depending on the situation of beans and experienced processing plants. Time is money. It is particularly appropriate here. If it is not handled well, it is not worth it at all. The process takes a lot of manpower, and it also creates a fragrant and long-lasting vintage. Pick and harvest the raw beans that meet the production conditions in that year, deal with the shell beans with quite high moisture content, and put them directly in the bean storage tank of the warehouse.