Taste characteristics of Indonesian Manning

Mandolin: Mandolin coffee is considered to be the world's most mellow coffee, with a light earthy aroma, and some describe it as herbaceous. The palate is rich and firm with a pleasant acidity. Aroma mellow, moderate acidity, rich sweetness is very interesting, suitable for deep baking, emitting a strong aroma. Mantelin has a strong taste, with rich alcohol and rich and lively movement, not astringent or sour, alcohol and bitterness can be fully revealed. The appearance of the mantnin beans is arguably the ugliest, but coffee fans say the uglier the sumatra beans are, the better, mellower and smoother they taste.

(It has two famous names, Sumatra Mantenin DP First Class and Collection Sumatra Mantenin.) Sumatra Mantenin DP has a long aftertaste and a wild aroma, which is characteristic of the earthy taste of virgin forests. In fact, Mantenin's mellowness was a very masculine feeling. A good quality first class mantelin coffee has a light acidity, like the slight acidity of flowers and fruits. In addition to Indonesian coffee's rich flavor, there is a bitter sweet flavor that is popular with people who like strong roast coffee; the collection Sumatra mantnin coffee is called "collection" because it is stored in the cellar for three years before export. But reserve coffee is not old coffee, but a slightly pale coffee that has been specially treated. This coffee is stronger, the acidity will be reduced, but the alcohol will increase, and the aftertaste will be longer. It will also have a strong spicy taste, sometimes bitter, sometimes walnut, and sometimes chocolate. Before Blue Mountain coffee was discovered, mantenin was considered the best coffee.)

Roasting and production: mantenin coffee suitable for deeper roasting, in order to play his rich taste, production recommendations: siphon pot, mocha pot, espresso machine.

History:

(Coffee cultivation in Indonesia began at the end of the seventeenth century, transplanted from India to Jakarta in Java by the Dutch East India Company, and soon spread to Sumatra in northwest Java and Sulawesi in northeast Java. In the 1880s, a large-scale rust outbreak in Java killed off the tika, and the Dutch switched to Robusta, which is resistant to disease. To this day, Robusta is still the main force of Indonesian coffee, accounting for 90% of Indonesian coffee production. It is planted all over Java and Bali. Arabica with elegant flavor is mainly distributed in the higher altitude areas of northern Sumatra, Sulawesi and Java Island. Although it only accounts for about 10% of Indonesia's coffee production, Indonesian coffee such as Mantenin, Golden Mantenin, Golden Mantenin, Tawahu, Gayou Mountain, Axie, Sulawesi, Aged Mantenin and Java Old Brown has made Indonesian coffee famous in the fine coffee industry for decades. In 1999, it cooperated with UCC, the largest coffee distributor in Japan.