When you don't understand, you are bitter with Manning, and after you understand, Manning is wild and mellow.

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Everyone knows Blue Mountain and Manning, and friends who drink a single item know very well that Jamaica Blue Mountain and Golden Manning are the best varieties, respectively, suitable for individual products. Similar places are all medium and deep baking, and they all come out of the oven after the second explosion starts, so they are thick and heavy, and the bitter value is much higher than that of Yega, which is baked in shallow and medium baking. If you are used to shallow baking, if you drink it for the first time, you may only have a sigh for the bitter value, not to mention the flavor.

The outward type of sour, sweet, bitter, the entrance is lively enough acid is very bright, eyes are bright, and then sweetness strikes, across your taste buds, yes, distinct levels, thinking of the mellow sweetness, too late, once again wrapped in heavy sweetness, after immersed in a long time back to Ganli. It's a wonderful feeling, how to describe it, this is an old man who is still romantic and passionate after years, is the music poet Leonard Cohen. Then go back to drink Blue Mountain, well, the focus is not on the bitterness, by contrast, introverted, reserved, balanced, smooth, so far.

Manning this bean can also be suitable for other baking degrees, not only deep baking. The reason why our common mantenin is deep baking is that, first, because of its disorderly handling and varieties, the defect rate of this bean is high, and deep baking can perfectly cover up this defect; second, because Mantenin was first dug up by the Japanese, and the Japanese tend to taste in coffee taste, it is not difficult to understand why Mantenin baked so deeply.

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