Sumatra Coffee Tasting Method Introduction Mantenin Coffee Features Flavor Taste Sharing

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Brief introduction to the characteristics and tasting of Qianjie-Sumatran Coffee

Mantenin Coffee is produced around Lake Toba in northern Sumatra, Indonesia, so it is also known as "Sumatran Coffee".

In the 17th century, the Dutch introduced Arabica coffee seedlings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, when a large-scale disaster hit the Indonesian islands, coffee leaf rust destroyed almost all coffee trees, and people had to give up the cultivation of Arabica coffee trees that had been in operation for many years. Robusta coffee trees with strong disease resistance were introduced from Africa. But there are a small number of Arabica species in Mantenin, Sumatra, and this is the Mantenin coffee we can taste today. These trees are planted on a hillside 750 to 1,500 meters above sea level. Mysterious and unique Sumatra gives Mantenin coffee a rich aroma, rich taste and strong flavor.

Step 1: smell the dry aroma of coffee (Aroma)

Put the freshly ground coffee powder close to your nose and you will feel the dry aroma of coffee from different coffee producing areas. This is the first message to you, if you smell coffee, then your keen sense of smell will help you enjoy the smell of major coffee farms.

Step 2: taste its flavor (Flavor)

It is not easy to taste the unique flavor of coffee from different producing areas. Coffee liquids are identified by the senses in the mouth. After a period of trial and exercise, you can taste their respective flavors. The flavor of beans from different places has its own characteristics, from which you can taste all kinds of strange flavors, such as flowers and fruits, nuts, tea, ginger, pine wood, and so on. In addition to taste, it also requires our imagination.

Step 3: perceive aftertaste (Aftertaste)

Tasting coffee is the same as tasting red wine, it needs aftertaste. The moment you drink the coffee, you don't swallow it easily, but hover around your throat, and you will feel a taste coming back from your throat, some with a clear and lasting aftertaste, some with a vague and short-lived aftertaste, but it will be a wonderful feeling.

Step 4: know the acidity (Acidity)

Many friends, like me, do not like the sour taste of coffee, but care more about the mellow or even bitter coffee, thinking that this is strong enough, but if you want to become a real coffee tasting person, you must first know the acid in the coffee.

Acidity is a typical and anticipated part of coffee. It is a direct taste sensation that occurs under the edge of your tongue and on your upper jaw. Acidity provides a strong, distinct and active texture. Without acidity, coffee will tend to be monotonous.

Step 5: perceive mellow (Body)

Mellowness refers to the touch of coffee, the taste of coffee in the mouth, from light as water or skim milk, to thick as milk or cream, syrup. People need to feel its "weight" with the middle back of the tongue.

Small gift of knowledge: there is a faint aroma of soil, and some people describe it as the aroma of herbs. High-quality stored beans are stored in the cellar for three years before export. After special processing, they are also known as aged Mantenin.

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