Introduction to Rasuna Vahana Manor in Sumatra Coffee Manor, Indonesia
The light of Manning, which is introduced to you this time, seems to me to be a late virgin. When I got this sample of raw bean two months ago, I wasn't very optimistic about it. Who asked it to do the cup test with several sun roses at the beginning? although I thought the quality of coffee beans was good after the cup test, I went out immediately after the cup test and did not write a cup test summary. So I left this bean in the corner for more than two months. Until a few days ago, when the barista was tidying up the beans in the store, he suddenly found this two-month-old coffee bean, so let's rush it, because the single product in the store sells well, and every time it is sold out when it is still very fresh. I seldom drink beans that I have baked for more than a month or two.
Since they have been baking coffee beans for guests on Taobao, many guests are still unable to finish the coffee beans within a month, and they are basically transported by express in the first three days after baking, so my baking method is accustomed to using fire for a long time, the baking degree will be shallow, and try to prolong its best flavor identification period as much as possible, and retain more coffee origin flavor, but this has a disadvantage. That is, the coffee beans in the first 5-7 days have a strong sense of dryness, and after 7 days, the flavor will become fuller and cleaner, and the best flavor identification period will be correspondingly prolonged. It can be stored for at least 30-40 days, but the flavor is still not weak, but this Mantenin has been kept for about 65 days. So I adjusted the scale a little bit, increased the water temperature, and reduced the amount of water injected, so that the coffee concentration increased slightly. Unexpectedly, it still maintains a very clear flavor at the entrance, such as cranberries, toffees and chocolates. due to the strong sweetness of raw beans and the acidity of cranberries, the innate stickiness of Asian beans makes the tactile experience of the whole mouth very comfortable. I was surprised that the coffee beans that had been kept for two months were still able to extract such a distinct flavor. At that time, I was not in a hurry to buy this raw bean because the price was too high, but at present, the quality of this raw bean is very high. This is very in line with our ultra-high quality requirements when we choose raw beans, but when we buy raw beans, there are only 18 sacks left. Friends who like Mantenin might as well buy two more packs, at least we personally experience that her flavor can still be very eye-catching within two months, and it tastes better after enough time.
This Mantenin light comes from the Lindong Doba Lake area on the Indonesian island of Sumatra and is treated by the traditional wet ploughing method of Sumatra. Lake dopa is a volcanic lake on the motor plateau at an altitude of 1000-1200 meters in northern Sumatra. It is the largest freshwater lake in Indonesia, a world-famous plateau lake and a famous tourist resort. Lake dopa is formed by faults, with a maximum depth of 529 meters. Due to the perennial high temperature and heavy rain, abundant rainfall, and the large temperature difference between day and night in the mountains planted by coffee trees, the coffee beans produced in this area are full of sweetness and rich flavor. Although this light of Mantenin still has the herbal characteristics of traditional Manning, the acidity and sweetness cannot be surpassed by Mantenin in other producing areas. the mixed aroma of herbs and cranberries in front of the entrance can make you addicted to her. After the entrance, the acidity of cranberries and the sweetness of toffee are really unstoppable, and the tail rhyme of chocolate cocoa is very long-lasting. The aroma will slowly turn into a peach flavor, especially apricot and peach, and finally, when all cool to room temperature, the whole cup of coffee becomes fairy grass honey with cranberry sour fruit. I believe that no matter from what temperature to drink her, it is very adorable.
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Flavor and taste of Arabica Coffee Manor Coffee beans from Bali, Indonesia
Arabica coffee is one of the most important coffee trees in the world. Arabica species (scientific name Coffee Arabica). The origin of Arabica species is Ethiopia's Abyssinia Plateau (present-day Ethiopian Plateau). In the early days, it was mainly used as medicine, and the habit of baking and drinking was developed in the 13th century. through Arabia in the 16th century
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Honduran coffee has a rich and mellow taste, taste is not astringent, not sour, mellow and aroma are very high, quite personality. Honduran coffee can lead to multiple levels of flavor depending on the degree of roasting. Moderate baking can maximize the sweetness of beans, while deep baking increases bitterness, but sweetness does not disappear. Generally speaking, medium baking tastes best
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