Indonesian coffee bean price Indonesia Wahanna manor coffee bean Bali coffee bean

When it comes to Manning, what is your first impression?

Bitter, strong, heavy taste, well, don't stop at hundreds of years ago.

What is the familiar Manning in the market?

Mandheling / Lintong/Gayo Mountain/Kartika Red/Andong Sari...

And, of course, today's protagonist.

1 RASUNA Lasuna

Rasuna Varietal La Souna Origin: Indonesia

Altitude: 1200 meters above sea level

Type: iron pickup Typica / Katim Catimor hybrid

Characteristics: medium tall trees, slender leaves and red cherries

Producing area: Sidikalang, Aceh, Simalungun

Rasun this is a new Mantenin coffee variety grown in the Takengon Kengang region of Sumatra, Indonesia. Sumatra has been promoting the planting of Katim in the highlands, but the coffee tree has only a short growing period of 10 years or so, after which production will decline sharply. Another lowland coffee variety in Sumatra is the iron pickup, which has a longer growth cycle before the yield declines. So the obvious solution for Sumatra coffee growers is to combine Katim and Itsuka, and what they do here is rasuna Risuna.

In less than a decade of promotion by the local Ministry of Agriculture, the coffee variety Rasuna Rasuna has shown good quality. The quality, yield and resistance to common pests and diseases of coffee beans have always been excellent.

In all categories, Indonesia Rasuna coffee beans coffee cup test quality is excellent. Wet-processed to reduce acidity, Rasuna coffee beans have full Sumatran aromas, rich chocolate and mellow and smooth flavors

two

While Lindong Lasuna Sumatra Lintong Rasuna in Sumatra is from Wahana Wahana Manor in Indonesia. It is planted at an altitude of 1100-1300 meters above sea level. Different tree species are used for shade in the planting area. The planted tree species Catimor and tipica are crossbred and mutated, and the mature beans are treated in the sun.

Sumatra Lindong La Suna Sumatra Lintong Rasuna is slightly different from the Mantenin tasted before. It was originally thought that the spice-type coffee would show more prominent spice characteristics in this brewing, but it was found in the taste that the coffee had bright acidity, a very clean taste, a slight acidity beating at the tip of the tongue like a dancer, a high sweetness in the middle, and a great taste in the mouth. The aroma of the coffee can be experienced even in the breath of tasting it.