Sumatra coffee in Indonesia
Sumatra, which is rich in Indonesia, has unique characteristics cultivated by the special local geology and climate. It has a very thick and mellow flavor, and has obvious bitter taste and carbon burning taste. The bitter and sweet flavors are especially good. The charm is unique. In 1995, UCC, Japan's largest coffee company, teamed up with PT Gun ung Lintong, Indonesia's largest coffee producer in Sumatra, to establish their first Mantenin coffee farm in Asia, demonstrating Mantenin's importance.
Sumatra aroma 3.5 points brightness 3 points mellow 5 points flavor 4.5 points aftertaste 4.5 points
Roasting: City/Full city Top mantnings range from city to italian. Light roasts are very clean, sour and sweet; deep roasts have very deep flavors and strong tastes. If it is a normal grade, it is recommended to bake it to full city or a little deeper.
Coffee cultivation in Sumatra began in the 18th century in Aceh province near Lake Tawar to the north. A few days most of the Sumatra coffee area is located in the south of Lin Dong District, Subu District and Takengon grow coffee. Sumatra coffee is not distinguished by the production area because of the small difference between the planting areas, but the picking and processing methods have a greater impact on the flavor of coffee, and the famous "Golden Mantenin" is the excellent product after the Japanese strictly control these procedures. This trend has now become a consensus in Sumatra, so some famous coffee plantations have been invited to advise local coffee plantations to improve the quality of their coffee through the know-how of famous plantations. Mantelin is one of the most suitable coffee beans for deep roasting in the world, one of the famous reasons is that it does not lose its own characteristics after deep roasting. Mantelin's heavy flavor and low acidity, combined with a thick taste like traditional Chinese medicine, make it very popular in Taiwan. In fact, mantelin of good quality is also very suitable for medium and light roasting, and it can show good fruit flavor under such roasting degree.
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Where is the main coffee producing area in Indonesia?
Mantenin's leaping acid mixes with the richest aroma, making your relaxed body manning coffee lively in a mild fragrance, and its outstanding taste captivates many suitors. In the 17th century, the Dutch introduced Arabica seedlings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster struck Indonesia
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The difference between coffee and instant coffee boutique coffee Indonesian coffee processing method
Instant coffee, like other coffee products (mainly compared with roasted coffee), is also produced from coffee powder. The first procedure requires espresso to extract the water from the coffee. It can be concentrated by thermal so-called radiation drying or frozen to produce soluble coffee powder or coffee particles. During the whole dehydration process, it may be lost.
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