The flavor characteristics of Manning do you know how Manning's herbal flavor comes from?

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The Origin of Manning

The name "mandheling" is very different from other coffee beans. It is not the name of the producing area, place, port, or even the name of the coffee variety (such as Yegashifi or Sidamo is an African name). His name is just a phonetic error of the Indonesian mandheling people.

Why does this nation have anything to do with coffee? As a matter of fact, there is a legendary saga.

During World War II, Japan occupied Indonesia, and one of the Japanese soldiers drank extremely good coffee in a coffee shop. He immediately asked the shopkeeper the name of this cup of coffee, but because of the language gap, the shopkeeper thought he was asking, "where are you from?" So I answered: "mandheling".

After the end of World War II, the Japanese soldier recalled that the "manning" he had drunk in Indonesia had asked an Indonesian broker to ship 15 metric tons of mantenin to Japan. As a result, it was very popular in the Japanese coffee market, so the name Mantenin has spread to this day. (the broker created Pwani Coffee Company, or PWN, a famous coffee company in Indonesia today, and is also the trademark owner of Gold Manning.)

The flavor and characteristics of rice

Many people have the impression that Manteau coffee is herbaceous, while others say that it is earthy (earthy taste), which is the unique flavor of Asian coffee beans, but because this herbal coffee has a very strong taste, Mantz coffee coffee is loved and hated by people, and people who like it are very fond of it, but they avoid it. It can be said that it is a strong coffee bean.

In addition to the fragrance of grass, Manteau also has the smell of sunken wood, which is commonly known as wood, which is probably a kind of wood smell.

But where did these smells come from?

Mantou is a place full of spices, such as cloves, pepper, cardamom, and so on, which can be found in many places. With these spices, Manteau coffee beans are inevitably stained with some fragrance, and Manteau handles the coffee beans in a special three-part dry way, which creates a half-day Mantou, with such a special smell!

Mante half-day drying method-three-stage drying method

Lindermant's water resources are very precious, so coffee beans are mainly used in the sun at first, so they are not very good until the end of the day, so they are changed to be similar to the half-day cooking method in Brazil, and because the weather in Brazil and Indonesia is not often rainy, it will cause mildew on the contrary, so the beans can only be dried for a few hours within a day at most. However, it is also because of the early scraping of the fruit, which creates the characteristics of low acidity and high mellowness. After a little drying, the beans are collected by exporters and placed in a large soya bean farm or directly dried by machine until the moisture content is 12% before being stored in the bank.

This is the three-stage drying method of the bumpy coffee beans (the main reason is that the equipment of the farmers is not good), which creates the low acid, thick and fragrant taste of Manteau coffee beans.