Produced in the Mantenin coffee producing area around Lake Toba in northern Sumatra, Indonesia.
The granules of Tening coffee beans are larger and the beans are hard, so they are prone to defects in the process of planting. After harvest, they are usually subject to strict manual selection. If the control process is not strict enough, it is easy to cause a mixture of good and bad quality. in addition, the different degree of baking will also directly affect the taste, so it has become a more controversial Pinman. Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. Mandheling beans are arguably the ugliest in appearance, but coffee fans say that the ugliest the Sumatran beans are, the better, mellow and slippery they are. The finished product has a unique fragrance of herbs and trees.
Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, creating another wave of market demand. Even Europe and the United States are crazy about it.
The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.
Manning Coffee-Features
Manning coffee has a very strong flavor, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.
As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste.
After baking, the beans are very large, and the raw beans are brown or dark green with a special aroma like caramel and a mellow taste.
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Introduction of Honduran coffee beans with rich and mellow taste and non-astringent and sour taste
High-quality coffee in Honduras uses water washing to deal with coffee beans, usually after soaking, when the defective fruit will surface, it can be discarded first. Then put the good fruit into the fruit peeling machine and peel off the peel with the rotating force of the machine. Peeled fruits are screened by machines to select fruits of high quality. Usually the bigger the fruit.
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Excellent quality Coffee Bean Manor in Kenya SASINI Village in Nyeri Central Dashan area
There are two types of coffee farms in Kenya. one is a large planting farm that covers an area of more than five acres, but the average elevation is low. In the case of Kenyan coffee, the coffee beans of the large farms are of medium quality. The best Kenya beans are produced in small farms, most of which are located in the foothills or volcanic slopes above 5,000 to 6,000 feet. Each small farmer has a capacity of only 20 to 70 bags per season and is unable to invest.
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