Indonesian Kopi Luwak flavor and taste introduce the characteristics of Indonesian coffee Arabica Coffee Manor

Manning coffee is considered to be the most mellow and fragrant coffee in the world. In the era when Blue Mountain has not yet been made public, it is considered to be the best product in the world. after baking, the beans are very large, raw beans are brown or dark green, special aroma like caramel, mellow taste, sweet and bitter without soft sour taste, but bitter taste. The production volume is relatively small, so the price is slightly higher than the general coffee beans. Mantenin is mainly produced in Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Mantelin" produced in Sumatra is the most famous. As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste. Manning coffee is considered to be the most mellow and fragrant coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue, it also has a low acidity, but this acidity can also be clearly tasted, the leaping slight acid mixed with the richest aroma and a long aftertaste, so that you can easily experience the lively factor in the mild fragrance. In addition, Manning coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

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1. Manning G1 [MANDHELING G1]

Manning G1 is a first-class coffee bean selected by hand for three times. Mantenin flavor is very rich, sweet, pure bitter, mellow, with a little sweet and slightly sour, with a long aftertaste and aftertaste. In general, coffee lovers mostly drink on their own.

two。 Manning round bean [MANDHELING PEABERRY]

Round beans are also commonly known as male beans. Usually we see one side of the coffee bean is flat, there is a crack in it, which is the side of the two seeds in the coffee cherry fruit. This kind of normal bean is called flat bean.

Or lentil [FLAT BEANS]. While some cherry fruits contain only one seed, this kind of bean is called PEABERRY. Each coffee tree bears coffee cherry fruit, only about 5-10% round beans, round beans are from the mixed coffee beans, picked out artificially, its precious degree is not to mention. In addition, because round bean coffee contains the nutrients of two normal flat beans, the taste is richer than ordinary flat beans.

Mantenin round bean flavor is dense, the flavor of Chinese herbal medicine and brown sugar is very obvious, the aroma is strong and persistent, the taste is thick, the bitterness is relatively downward, and the taste is long.

3. Changdou [LONG BERRY TAKENGON]

Step on the shore long beans, also known as horse face Mantenin, or long Mantenin. This bean species is a variety of Tibika [TYPICA] with very little yield. it is a small-scale plantation above 1600 meters above sea level in Tago Bank, Jiayu region, Aceh Province. Horse face raw beans smell a touch of sweetness, beans look long and full, very beautiful. Fresh ripe beans are powdered with dried aromas of candied fruit and black plum. The taste of the coffee is smooth and round, with a good sense of balance and a medium to upper mellow thickness. At the end, you can feel a hint of hazelnut and caramel, with some fruity aromas of plums.

4. Aged Mantenin [AGED MANDHELING]

Aged beans are generally stored in a place of origin with good storage conditions and stored in a constant temperature warehouse so that they can retain the best part of the coffee after harvest. In order to ensure the quality, the farm owner must also turn over the bags from time to time so that each raw bean can be evenly exposed to air and water. In addition, storage conditions aside, the real aged beans must also be covered with endocarp (Parchment). If the endocarp is removed at this time, the raw beans will be prone to deterioration due to loss of protection, especially in Sumatra, where humid air and rich sunlight are easy to make raw beans deteriorate. Generally, the treatment time of aged Mantenin varies from 3 to 5 years, while after aging, the acidity of coffee beans becomes weaker, the thickness of alcohol becomes higher, and the overall texture is fuller, which is completely different from the fresh, lively and bright taste of fresh beans.