Introduction to the flavor and taste of Indonesian Mantenin boutique coffee beans with very strong flavor.

Her flavor is very rich, fragrant, bitter, mellow, with a little sweet. Most coffee lovers drink it as a single item, but it is also an indispensable variety for blending coffee.

Mantelin has a strong taste, with rich alcohol and rich and lively movement, not astringent or sour, alcohol and bitterness can be fully revealed. The appearance of the mantnin beans is arguably the ugliest, but coffee fans say the uglier the sumatra beans are, the better, mellower and smoother they taste. Mantelin coffee is considered to be the world's most mellow coffee, in the taste of mantelin, you can feel the obvious lubrication on the tip of the tongue, it also has a low acidity, but this acidity can also be clearly tasted, jumping slightly acid mixed with the most intense aroma, so that you can easily experience the lively factors in the mild fragrance. In addition, this coffee also has a light earthy aroma, some people describe it as herbal aroma.

Because mantning coffee beans themselves do not have acid characteristics, so the general special brewing methods, are based on mantning coffee beans, in the long-term insulation or brewing iced coffee, there is no annoying sour taste.

After baking, the beans are very large, brown or dark green, caramel-like special flavor, rich taste.

processing

Sellers often label Lintong Lindong and Mandheling Mandheling coffees as dry processed. In fact, the pulp is often separated from the coffee seeds by a variety of mixing modes, more commonly a backyard wet treatment. Clever farmers put freshly picked coffee cherries into a crude peeling machine assembled from scrap metal, wood and bicycle parts. The peeled, sticky beans are then fermented overnight in plastic woven bags. The next morning, wash off the soft, fermented pulp and stickiness by hand. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to a middleman's warehouse where the silver is removed and further dried. Finally, the coffee is trucked to Medan Port (capital of Sumatra) for the third and final drying.

It has also been reported that in other Mandheling regions, after removal of the pericarp, the mucilage is allowed to dry and adhere to the beans, as in Brazil with semi-washing. Then the machine will dry the sticky and silver skin removed. And finally, the same two-stage drying process, first at the middleman's warehouse and then at the exporter's warehouse in Medan.