Is the old Manning as old as possible? Do you drink manning that has been stored for more than ten years?

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In fact, Mantenin's fruit acid after a long time of ripening, not only become soft and moist, its mellow thickness and unique flavor can be stunning in the mouth, this is the charm of aged Manning. Coffee farmers select high-quality raw beans and then use stringent monitoring standards to ripen them for up to 24 months, turning the raw beans in the storage trough regularly while waiting to avoid dampness and mildew. The process is extremely labor-intensive, but also created a more mellow and lasting flavor of the aged Mantenin. Mantenin can roughly distinguish two kinds of amorous feelings, one of which is the old-school taste of traditional deep baking, which shows the latter reaction of caramel and Mena, as well as the taste of dry distillation reaction, and Mantenin is also very competent in the display of this flavor. The acidity is roughly cracked and converted into bitter sweet taste and low acidity, and the caramel reaction also converts sweetness into aroma, heavy aroma, thick taste, and very good ice. At this time, with the right Brazilian beans, it becomes the mamba in the memory of most people, but at that time, the previous Mamba concept may not only taste good, but also complement each other's weaknesses. today, after the coffee beans are generally refined, the two are roasted in medium to match with another amorous feelings, at this time, press not to show.

And the old Mantenin is, of course, physically fundamentally different. It is Mantenin with shell beans which is ripe in a proper way for about 2 years, and then shelled and treated into ordinary raw beans.

Aged mandheling aged Manning-the style of coffee that customers who don't like sour or like to drink with milk will like!

After ripening for a long time, Manning's fruit acid not only becomes soft and moist, but also its mellow thickness and unique flavor can be expressed in the mouth.

People are amazing, this is the charm of old Manning. Coffee farmers choose high-quality raw beans for a long time with stringent monitoring standards.

After 24 months of sitting, turn the raw beans in the storage trough regularly during the waiting period to avoid dampness and mildew. The process takes a lot of manpower and creates

This is a more mellow and long-lasting aged Manning.