Introduction to Indonesian mantnin coffee beans with very strong aroma
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, raw beans are brown or dark green, caramel-like special fragrance, mellow and full-bodied Mantenin taste, with a strong mellow and fragrant and lively sense of movement, not astringent, not sour, mellow, bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are. Manning coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity, but this acidity can also be obviously tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance. In addition, this coffee also has a faint earthy aroma, and some people describe it as herbaceous plants with a very strong aroma, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.
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San Juan, Honduras, a coffee producing area with rich and balanced taste
Honduran coffee's extremely balanced character makes it versatile. It can be used to blend coffee or brewed as a single product, and the Italian espresso blended with Honduran coffee can have amazing results. Although in troubled times, coffee can grow its own wonderful, it is not difficult to understand why so many people are so obsessed with this black liquid, to some extent this is not
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Cat droppings, coffee beans, expensive Kopi Luwak flavor in Bali, Indonesia, taste and story introduction
Some specific proteins to reduce the bitterness of coffee. The researchers say that the process of Kopi Luwak coffee beans passing through the intestines and stomach of civets is very similar to the wet processing of coffee during fermentation, in which lactic acid bacteria play a key role. In the international market, Luwak coffee has always been a veritable luxury. One of the main reasons is manufacturing.
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