Introduction to the Origin and Flavor characteristics of the Old Mantenin name introduction to the Regional characteristics of the Old Mantenin producing area

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Indonesia old Mantenin and previously sold Indian style Malaba together explain that both are the special flavor beans caused by the colonial countries as a result of shipping back to distant Europe, and the aged Mantenin are both new beans (new crop) of inappropriate years. After unique conditions to display, first select the raw beans (with shell beans) that are suitable for the conditions, and place them in the warehouse to turn the beans regularly. Through the long-term monitoring of the treatment plant, temperature, humidity and water content to avoid mildew of raw beans.

Palate: the old Mantenin has lost its rich taste and has turned to warm and full with the passage of time.

Gold manning is actually produced by a company Pwani Coffee Company acquired locally in Indonesia, and then registered the name of gold manning, so in fact, the company's manning is the gold manning of Zhenggang. However, as the planting technology has been evolving, the mantenin grown by many coffee farmers is slowly beginning to catch up with the top taste of golden mantenin, but the golden mantenin is a little more mellow and cleaner.

In addition, Manning's raw beans are actually unpleasing, but the cooked beans after baking are beautiful and full in color, which may also teach us not to look good, and may be reborn after some finishing! The strength of Mantenin coffee beans is not in the aroma, but in its thick taste, so deep roasting is usually used to show its thickness and aroma.

In addition, the eco-green Mantenin does not emphasize the strong wild deep-roasted taste, breaking the general impression of Mantenin coke and bitterness, but allows the sweetness of caramel to be preserved, and the levels are more diverse.