Indonesian coffee producing areas with very rich coffee growing environment introduce Mantenin coffee.

From the blue Blue Batak in 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.)

It has the sweet aromas of peach, licorice, tobacco, cinnamon and sugar cane, while the bitter taste is similar to that of grapefruit peel, mild and low acidity, distinct layers, lively acid value and rich alcohol thickness. High complexity, clean and clear, typical Indonesian bean flavor, changed to the last grape sweet after cooling time, from the recommendation of Coffee Review:

The hand of Hope in Lake Tawa, Indonesia.

Lake Tawa is located in the mountains of Gayo, north of Aceh province in Sumatra, which straddles Indonesia on both sides of the year. The humid rainforest climate is rich in rainfall and fertile volcanic soil brings rich nutrients to coffee. However, due to the remote location and inconvenient transportation, it was not until 1924 that coffee was grown. Most of the local farmers adopt organic cultivation with traditional shade and no pesticides.

The local climate is humid, after preliminary washing and fermentation, after one or two days of exposure, although the moisture content of raw beans is still 30%, 50%, immediately peel off the seed shell and then continue to dry, in order to shorten the drying time of raw beans. After about 2 days of drying, the moisture content of raw coffee beans can be reduced to 12% Mel 13%. This unique semi-washing method in Indonesia is locally known as Giling Basah, also known as wet removal (wet-hulled).

The medium-to-deep roasting of this coffee bean is characterized by charming herbal aromas, baked toast, nuts, post-rain grass, spice pine wood, and caramel cream.