Rich flavor of Indonesian Manning coffee flavor and taste introduction of high-quality coffee beans in Indonesian coffee producing areas

Mantenin Coffee

Mantenin coffee is produced in Sumatra, Indonesia, Asia, otherwise known as "Sumatra coffee." The main habitats are Java, Sulawesi and Sumatra, 90% of which are Robusta species. The most famous of these is the "Mantelin" from Sumatra. The finest of the fine traditional Arabica coffees produced in Sumatra North are marketed under the titles Lintong and Mandheling. Lintong refers to coffee grown in a small area southwest of Toba Lake in Lindong Administrative District. Small coffee plantations are scattered over a high, undulating clay plateau filled with ferns. Lintong coffee is grown without shade, without chemicals, and almost exclusively owned by small owners. Mandheling is a more extensive term, including Lintong Lindong coffee and Diari[capital Sidikalang] under similar conditions, and gold mantinin in the northern planting area of Toba Lake. The Japanese adopted stricter quality control more than ten years ago. After four manual bean picking, defective beans were eliminated, and dark green and uniform beans were produced. This created another wave of market demand, which even Europe and America were crazy about.

Aged mandheling, sweet as honey. Successful aging of the beans, will be the mantenin not elegant sour wear off. The sour ingredients are ripened and converted to sugar, making the coffee more rounded and sweeter to drink. Failed old mantelin is like coffee zombie, taste hard to drink mantelin coffee

Her flavor is very rich, fragrant, bitter, mellow, with a little sweet. 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 preparation of iced coffee, are not annoying sour taste appears.

After roasting, the beans are very large, brown or dark green beans, caramel-like special aroma, rich taste vendors often label Lintong Lindong and Mandheling Mandheling coffee as dry treatment. 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. After that, the dried slime and silver skin are removed by machine. And finally, the same two-stage drying process, first at the middleman's warehouse and then at the exporter's warehouse in Medan.