Indonesian Sumatra boutique coffee Takangon Manning G1

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Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". Her flavor is very rich, fragrant, bitter, mellow, with a little sour taste. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.

Sumatra Mantenin has two major systems: one is Lin Dong Manning and Golden Manning in the traditional producing area of Lake dopa, and the other is Aceh Coffee, Gaiu Manning and Takangong Manning in Tawa Lake area.

Shuangman in the two lakes is indeed a bit complicated. People who don't know where they are are simply called Arabica in Sumatra as Manning. In recent years, the European and American boutique circles have changed to cover you Manning, Takangong Manning or Lake Tawa coffee with "Aceh Coffee" and "Gaiyou Mountain Coffee". To distinguish Mantenin from Lake dopa in Jiangsu Province, the transparency and traceability of the source are important elements of boutique coffee. Although they are all Mantenin, they come from Lake Tawa or Lake dopa, so it is necessary to understand.

Shuangman Lake and Shuangman Lake are located in Lake dopa (2.5 °N) and Lake Tawa (4.5 °N) in Aceh. The distance between the two lakes is more than 300 km. There is a gap of at least 36 years before and after cultivation. What Shuangman of the two lakes have in common is that they are both thick and mellow; the difference is that the mantenin of Lake dopa is more stuffy, low and even with the smell of immortal grass, while Mantenin of Lake Tawa is more acidic, sometimes with a smell of cedar or wood.

The traditional mantenin is produced in the producing area of Lake dopa and is mainly cultivated by the Mandainine formation and the Batak nationality, while the more recent Mantenin in Lake Tawa is cultivated by the Gaiyou nationality.

Lake Tawa is located in the Gayo mountains of Aceh province in Sumatra; across both sides of the equator in Indonesia, the hot and humid rainforest climate is rich in rainfall and fertile volcanic soil brings rich nutrients to coffee; however, due to the remote transportation inconvenience, coffee was not planted until 1924, mostly with traditional shade and no pesticide cultivation.

The local climate is humid, and the shelled beans are initially washed and fermented, and after one or two days of exposure, the moisture content of raw beans is still 30%-50%, that is, peeling off the seed shell and then continuing to dry, so as to shorten the drying time of raw beans; about 2 days of drying time, the moisture content of raw coffee beans can be reduced to 12-13%. This unique semi-washing method in Indonesia is called Giling Basah by locals, also known as wet stripping (wet-hulled).

The Sumatran Arabica coffee, commonly known as Mantenin, comes from the local ancient aboriginal people. it is rumored that the Japanese occupied Sumatra in the 1940s, and a soldier was surprised by the coffee he drank in North Sumatra. and ask the locals what kind of coffee it is. However, due to the lack of language, the other party misunderstood him to ask him who he was, and replied that he belonged to the Mandaining tribe. Later, it became Mantenin because of the mispronunciation, which became synonymous with Sumatran coffee under the difference between yin and yang.

The Mantenin raw beans produced by Tawa Lake are green, clean and tidy, like carefully carved gems.

Mantenin G1 from Sumatra, Indonesia, after careful manual harvesting and manual picking, layer by layer strictly selected the best quality beans, and G1 (Grade1) is the highest grade of this bean seed.

Meticulous with mellow, natural aroma and Huigan tail rhyme, it is the charm of Manning, taste Rui to enjoy this rich level at the same time, can not help but let people not finish!