Coffee review

Flavor and taste of Indonesian Manor Manor introduces the flavor of Indonesian Mandarin coffee beans.

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, The most famous coffee producers in Asia are the islands of Malaysia: Sumatra, Java and Kaliman. Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, it has two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP has a long aftertaste, with a wild fragrance.

The most famous coffee producers in Asia are the islands of Malaysia: Sumatra, Java and Kaliman. Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, it has two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In addition to the mellow taste of Indonesian coffee, there is also a bitter sweet taste, sometimes mixed with a touch of mildew, which is popular with people who like to drink concentrated roasted coffee. Sumatra manning coffee is called "classic" because it is stored in the cellar for three years before export. But the collection coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will increase, the finish will be longer, and will bring a strong spicy flavor, sometimes sour, sometimes walnut, sometimes chocolate. Before Blue Mountain Coffee was discovered, Mantenin was regarded as the best coffee in the Mantenin producing area where the peel was removed and the sticky material was allowed to dry and attach to the beans, just like the semi-washing treatment in Brazil. Then use a machine to remove the sun-dried sticky and silver skin. Finally, it goes through the same two-stage drying, first in the middleman's warehouse and then in the exporter's warehouse in Medan's port of Medan.

The processing process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Manning coffee. Only one thing is certain. These treatments occasionally produce excellent coffee and are extremely unstable. Only by the merciless selection in the Medan port exporter's warehouse can we ensure that the deep texture of Lintong Lin Dong and Mandheling Mantenin and the unique and low-key rich taste can emerge from the interference of other smells.

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