Why is dopa Lake Manning also called Blue Eye Manning? is it good to introduce quality?

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Indonesia: when it comes to Indonesian coffee, we must not miss the high-end Mantenin of Sumatra, which has a unique fragrant taste, slightly acidic taste and can be said to be the best in the world. In addition, Arabian coffee produced in Java is the favorite of Europeans, which is sweet in bitterness and sour in the middle of it, which lasts for a long time.

In Indonesia, there are rare micro-batches with almost zero defects, Toba Lake Nihuta Lake Mantenin, Lindong Mantenin area not only has a high altitude and the surrounding local conditions are the best in the Toba Lake area, the grown Mantenin coffee is clean, the flavor and sweetness and fruit aroma are quite obvious, coupled with many hand-selected micro-batches (TP), so that Yuyun is still clean after cooling down.

The best coffee in Sumatra comes from two places: the Aceh province north of Sumatra, near Lake Tawar, and the mountains that surround Lake Toba, Lake dopa, Manning in the south. Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans.

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 covers 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 red cherries. There is still a lot of mucus on the Mantenin coffee beans in Lake dopa, and then stored in a fermentation tank for about a day (24 hours). When the fermentation is completed, 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.