Manning Coffee, which is called a gentleman, has the flavor characteristics and its characteristic treatment-planing wet method.

Mantenin is a high-quality coffee bean growing in the plateau and mountain area of 750-1500 meters above sea level. It is a rare Arabica species in Indonesia, which mainly produces Robusta. Because of various environmental factors such as altitude and climate, the coffee beans planted are rich in aroma, rich in taste and strong in taste, with some slightly chocolate and syrup flavor. It is because it has a strong mellow and rich and lively dynamic, not astringent and sour enough special taste, unforgettable taste, olfactory enjoyment, it is today's position in boutique coffee second only to Blue Mountain Coffee.

In Indonesia, due to the climatic conditions in the Lindong area of Sumatra, the farming level of coffee farmers, and various factors of precious local water resources, Mantenin was initially treated with sunlight, but the quality was unstable, so it was changed to a half-sun method similar to that in Brazil. However, the climate in Indonesia is so humid that it is impossible for Brazil to take out sticky pods and dry them outdoors for 2 to 3 days. In Indonesia, this will make the pods moldy, so within a few hours to a day of drying, the moisture content will be reduced to 2030%, and the pectin will be purchased by bean merchants before it is solidified. Bring it back to the simple processing plant to remove the pectin by machine, so as to prevent the pectin from excessive fermentation and sour smell. In other words, Manning scraped off the pectin layer before the pod was dry, which is the main reason why the fruit is sour and mellow. After a little drying, the water content of the coffee in the pods is about 18%. Finally, the exporters of Medan come to purchase the undried pods, place them in a large drying farm or dry them by machine until the water content is 12%. It can be seen that Manning's drying process, due to the lack of hard equipment of farmers, adopts a three-stage division of labor among farmers, bean collectors and exporters. Mantenin's unique aroma of herbs and sunwood is caused by high humidity and drying pectin layer in three stages. This is also a rare treatment in the world, accidentally creating a low-acid, thick and smelly flavor of Mantenin.

After the coffee beans are roasted, they can only be kept fresh for 1 to 7 days, and then they will begin to lose their taste, leaving only bitterness and no mellow taste. Therefore, self-baking can ensure the freshness of coffee beans. The household drum roaster is naturally the best choice for beginners. The household drum roaster can bake half a pound of coffee beans at a time, and the baking time (including cooling and producing beans) takes about 210.25 minutes. If you want to bake deeply, just increase the time. When in use, just put the raw beans, set the baking degree, press the start button, from baking to cooling, the roaster can be easily completed. After baking, the beans are very large, raw beans are brown or dark green, caramel-like special aroma, mellow taste, sweet and bitter without soft sour taste.