Sumatra mantenin tastes sour? a brief introduction to the flavor description of mantenin coffee

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A brief introduction to the flavor of Sumatra Manning coffee in Qianjie

The Origin of Manning

Mandailing is neither the name of the Indonesian place name, the name of the producing area, the name of the port, nor the name of the coffee variety, but the mispronunciation of Mandaline, a nation that used to live in Sumatra. During World War II, a Japanese soldier was drinking coffee in Sibolga, central Tapanuli, Indonesia. When he asked the shopkeeper what kind of coffee he was drinking, the boss thought he was from, so he replied "Mandailing". After the war, the Japanese soldier remembered that the coffee with a special flavor at that time seemed to be called "Mantenin". In 1968, Nomura Trading Company in Osaka, Japan visited the Indonesian N.V. Pawani Medan Company and imported 15000 kilograms of Sumatra Mantenin Coffee. After it was put on the Japanese market, it became very popular. Since then, Mantenin Coffee and Pwangni Coffee Company have gained great fame. This is also the reason why more people in Japan drink manning at the beginning.

The origin of Manning

The main producing areas of Manning coffee are Java, Sulawesi and Sumatra, growing in highlands and mountains with an elevation of 750 to 1500 meters, and 90% of them are Arabica species. Among them, "Mantenin" produced in Sumatra is the most famous. Lintong and mandheling are the best of the exquisite traditional Arabica coffee produced in northern Sumatra. To be exact, Lindong refers to coffee growing in a small area in the southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau covered with fern covers. Lindong coffee is not shaded, does not use chemicals, and is almost entirely owned by small private owners. Manning is a more extensive term, including Lindong Coffee and the northern growing area of Diari and Toba Lake under similar conditions.

The bitter-scented Manning

The coffee produced by the Batak people in Lake Toba or Lindong Mountain area in north-central Sumatra is mostly grown without shade, and is mainly treated by half-sun or sun treatment, with obvious herbal flavor and soil flavor, and the flavor tends to sink with low acidity and muggy fragrance, which is the most important feature of Mantenin coffee. It is significantly different from the flavor of African coffee. It is bitter, mellow and thick, and often has the flavor of chocolate. In the northernmost area of Sumatra, Tawahu or Achelle is planted by another Gaga friend in the traditional shade method, which is mainly washed or semi-washed, with a bright sour flavor and a light fragrance tone. American boutique coffee industry mostly calls this area coffee Axie Coffee, Gayoushan Coffee or Tawahu Coffee.

Sumatra DP has two famous names, Sumatra Mantenin first Class and Collection Sumatra Mantenin. Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In fact, Manning's mellow, is a very masculine feeling. High-quality first-class manning coffee is very sour, just like the slight acidity of flowers and fruits. In addition to the mellow taste of Indonesian coffee, there is also a bitter sweet taste, which is popular with people who like to drink concentrated roasted coffee.

Sumatra manning coffee is called a "classic" because it is stored in a cellar for three years before it is exported. But the classic coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will rise and the aftertaste will be longer, with a strong spicy flavor, sometimes sour, sometimes Hu, sometimes chocolate.

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