Boutique Coffee: Sumatra Indonesia Lindong Manning Coffee production area Flavor characteristics and taste

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Mantenin coffee beans come from Sumatra, Indonesia, Asia, also known as "Sumatra coffee beans", the flavor is very rich, there are sweet, bitter and a little sweet, even can taste slightly sour, that sour is very comfortable, and people do not feel irritated. So why do we have the impression that mantenin is bitter? In fact, it is affected by the degree of roasting. Most coffee beans are deeply roasted, and usually the little sour feeling disappears.

flavor special

Most people's impression of the flavor of mantelin coffee is herbal medicine, some people say that it is earthy (earthy taste), which is the unique flavor of Asian coffee beans, but because this herbal medicine taste is very strong, so mantelin coffee people love and hate, like people flock, but hate earthy taste to avoid, can be said to be a strong personality coffee beans.

In addition to the herbal fragrance, mantelin also has a heavy wood smell, which is the woody note that everyone often hears, probably a wood fragrance.

But where did these flavors come from?

Sumatra is a place rich in spices, such as cloves, pepper, nutmeg and other spices, can be found everywhere in Sumatra, and mantinin coffee beans with these spices, it is inevitable to touch some aroma, and mantinin is a unique three-stage drying method to process coffee beans, which creates semi-sun mantinin, with such a unique flavor!

semi-solarization-three-stage drying

The water resources of Linton Mantelin are extremely precious, so coffee beans are mainly sun-dried at first, but the quality of sun-dried beans is unstable, so it is changed to a semi-sun method similar to Brazil, and because the climate in Brazil and Indonesia is different (Indonesia actually rains very often), it will make the shelled beans moldy, so they can only be dried for a few hours to a day, and then they are taken back to a simple processing plant to remove the pectin layer. However, because the pectin layer is scraped off earlier, mantelin has the characteristics of low acidity and high alcohol content. After drying slightly, the beans are purchased by exporters and placed in large drying fields or directly dried by machines until the moisture content is 12% before storage.

This is the three-stage drying process of mantnin coffee beans (in fact, the main reason is that farmers 'equipment is not good enough), resulting in mantnin's unique low acid, thick, stuffy flavor!

Taste statement

In terms of taste, Mantnin is very solid and mellow. When you drink it, the coffee liquid will coat your tongue, stimulate your taste buds and give you rich sensory stimulation. First of all, you will feel a slight sour feeling, with a little sweet and coffee aroma, and then drink coffee into the throat, you can feel the unique herbal medicine bitter taste, and at the same time release sweet feeling, so there is a "bitter back to sweet" such a saying, this is also the place where Mantenin makes people memorable.