Mandenin knowledge Popularization in Sumatra, Indonesia Old Gold Manning Coffee Bean Gold Manning style

Mandenin is not the name of the producing area, the place name, the port name, nor the name of the coffee breed. The origin of its name is actually a phonetic error of the Mandaining mandheling people in Indonesia. Mantening Coffee during the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the owner mistakenly thought he was asking where you were from, so he replied: Manning. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name came out.

Manning and Golden Manning:

A brown friend asked, "I'm a beginner in coffee. What's the difference between this golden manning and Manning G1? I really can't drink it." For professional coffee diners and taste-sensitive coffee lovers, if you drink these two types of coffee at the same time, the result will be very obvious. Huang Man's sweetness and cleanliness, mellow, wild spice flavor are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

Aged Gold Manning:

As a matter of fact, old coffee has a long history in Indonesia, because the early shipping is not so developed, and it takes a long time to transport coffee from Indonesia to other countries.

The slow drying of coffee beans coupled with the blowing of the sea breeze adds a very special flavor. Due to the progress of modern shipping, transportation time has been greatly reduced, so coffee with a special flavor like this has become a specially processed coffee bean. The treatment of aged beans is a technology, which must be closely monitored during the aging process of coffee beans, the dry humidity and temperature of the warehouse have standard requirements, and coffee raw beans should be flipped irregularly, so as to avoid the drop or mildew between the upper and lower dry humidity. The aging process is not to make it lose its flavor, but to create another flavor, and a pleasant flavor.

Flavor description: dry aroma has the flavor of glutinous rice, malt, spices, caramel and wood. The wet aroma after adding hot water is a dark aroma of roasted caramel and pine, with a hint of earth. The palate is intense and exciting on the palate, with lilac, woody, spicy and mint flavors, as well as a strong and persistent taste.