An introduction to the Flavor of aged Sumatran Coffee

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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.

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.

It mainly comes from two production areas:

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

The other is North Sumatra producing area, which consists of Toba Lake, Lindong, Mandaining and Badak.

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].

Aging beans means that green beans are naturally aged by prolonged storage (usually 2 to 3 years), and these changes include reduced acidity, color changes and thickening of the beans.

Storage environment must have cool, ventilated conditions. Because the storage environment is darker and longer, aged coffee is always difficult to get rid of complex smells such as moldy or commonly known as sack or leather.

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