What are the flavor characteristics of aged Manning? what is the aging treatment?

aged mantinine

Breeds: Caturra, Typica, Sidikalong

Soil: Volcanic soil

Altitude: 1500m

Treatment: Aged bean treatment

The most famous source of Asian coffee is the Malay islands: Sumatra, Java and Kalimantan. Sumatra mantinin coffee from Sumatra, Indonesia, is the most famous of these, and it has two famous names, Sumatra mantinin DP First Class and Sumatra Mantinin Collection. Sumatra Mantenin DP has a long aftertaste and a wild fragrance, which is characteristic of the earthy taste of the virgin forest.

It mainly comes from two production areas:

Indonesian coffee is mainly produced in Sumatra, Java and Sulawesi, among which Sumatra produced by the "Mantenin" is the most famous.

Mantenin is also known as "Sumatra Coffee", Lake Tawa in the north can be called Aceh Coffee or Lake Tawa Coffee, Lintong and Toba Lake area can be called Mantenin.

One is Aceh producing area, which includes five producing areas: Tawa Lake, Gaiyou Mountain, Gaiyou Ethnic Group, Yaziman and Takengong Mantenin;

aged bean treatment

Aged coffee beans do not mean that coffee beans put a long time later, this is not possible, because coffee beans put a long time will be the same corruption, will change from fresh cyan to white, and then to yellow, become tasteless, and even grow insects. Like aged wine, green beans must be properly processed and stored for a long time before they can be called real [aged coffee].

The so-called aged bean means:

Natural aging of green beans by prolonged storage (usually 2 - 3 years)

These changes include decreased acidity, color changes and beaniness.

The storage environment must be cool and ventilated.

North Sumatra producing area, by Toba Lake, Lindong, Mandainin, Badak four producing areas.

[Aged Mantelin] After time, he lost some of the wildness of Mantelin and tasted more mellow and delicate. After aging, the acidity of the coffee beans weakened, but the alcohol became higher and the texture became thicker. There was a sense of maturity, which was completely different from the liveliness and brightness of the new beans. Roasted aged coffee beans need a long time to develop before they appear rich.