Coffee review

Lindong, Sumatra, the origin of Indonesia's Mantenin Coffee.

Published: 2025-08-22 Author: World Gafei
Last Updated: 2025/08/22, Mantenin is a kind of distinctive feature produced by the special and complex treatment of the fresh Mantenin in that year and after more than 5 years of special preservation. Like Gold Manning, its annual output is limited, and the yield of aged beans is smaller because of the difficulty and complexity of processing and preservation. This Chen Man is clear with mint.

Mantenin is a kind of distinctive feature produced by the special and complex treatment of the fresh Mantenin in that year and after more than 5 years of special preservation. Like Gold Manning, its annual output is limited, and the yield of aged beans is smaller because of the difficulty and complexity of processing and preservation.

This Chen Man has the cool feeling of mint, a hint of vanilla, the sweetness of herbal tea, complex spices and a strong and mellow flavor. Dry aromas have flavours of grain, malt and wood; wet aromas are dark aromas of roasted caramel and pine, with a hint of earth after rain. The palate is intense and exciting on the palate, with lilac, woody aromas and strong and persistent mint.

Like the cool sea breeze sweeping across the lips and teeth from the blue Blue Batak of Lake Toba, north of Sumatra, there are other stories to tell:

Blue Batak is named after the Batak, the aboriginal people of northern Sumatra. The Batak people mainly believe in Christianity. In fact, it is the mother descent of the "Mandenin" clan. It was also mentioned in the Coffee Science that Sumatran coffee is generally known as "Mantenin". In fact, it should be renamed "Batak". However, historical factors have accumulated.

The area is flat, about 1550-1650 meters above sea level, and the soil fertility is moderately rich in organic matter. Most coffee trees are shaded and planted. Traditionally, shade trees can maintain moisture and increase soil fertility. Most coffee women carry out weeding and fertilization with their bare hands, and coffee cherries are harvested and removed artificially when they are ripe. The wet pods are placed in a plastic bag and fermented for 10-12 hours, and then the pectin, floats and shells are removed manually, rarely using a machine. Unlike Central and South America, Indonesian coffee beans are unique semi-aqueous method, which is also the local Bhatta traditional wet peeling method (wet-hulled), which the locals call Giling Basah. (with regard to wet peeling, the hand of Hope will be described in more detail.)

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