Introduction to the varieties of boutique coffee beans Indonesia & #160; Manning

Colombia # 616:

From Finca Veracruz Manor, Antioquio region, Colombia, 1650m above sea level, washed after cold fermentation and dried in silo

24-hour treatment, Caturra species.

Flavor description: White grape, litchi, mixed ripe fruit, full-bodied.

Veracruz is a small fine estate in Santa Barbara that produces the finest coffee beans and is the place where low-temperature fermentation and washing treatment was founded. This method not only ensures cleanliness, but also improves the fruit flavor of coffee. The number of this batch is 616.

Rwanda Musasa:

Produced from Ruli,Musasa Cooperative, Rwanda, 1700-2000m above sea level, washing treatment, 100%Red Bourbon.

Flavor description: Jasmine, citrus, apricot, clean and bright, full of sweetness, rich taste, blackcurrant finish.

Musasa Cooperative is a very well-known coffee cooperative in Rwanda with three washing plants. Won the second and seventh places of Rwanda COE in 2010. The coffee is selected from the Ruli processing plant, and the coffee fruits are picked by hand and screened strictly by hand, and then carefully processed and graded. And carried out many strict cup tests before export to ensure accurate quality control and traceability of each batch of coffee beans. The exquisite treatment gives this coffee excellent cleanliness and fullness of flavor.

Sumatra Mantenin:

Produced from Takengon Manor, Sumatra, 850-1500m above sea level, semi-washed, Rasuna variety.

Flavor description: dried figs, sweet-scented osmanthus, spices, low acid, full-bodied and mellow.

The coffee comes from small producers around the town of Takengon on Lake Laute Tawal in the remote northwest of Sumatra. They are all traditional family farms and grow only a small amount of traditional coffee. Other crops are usually planted next to coffee to support the family. Like the coffee produced by most small farmers in Sumatra, the coffee is semi-washed. Growers use a basic peeling machine to peel the cherries on the farm. After that, they dry the evenly sticky layer and transport it to the mill in a semi-wet state to be shelled. This process is thought to give raw Sumatran beans a special turquoise appearance.