Introduction to the characteristics of Indonesian Sumatra Coffee Flavor Manor

It is said that during World War II, when the Japanese occupied Indonesia, some Japanese soldiers went to a cafe run by the Mantenin to drink coffee. They thought the coffee provided by the owner was very good, so they asked the owner about the name of the coffee, and the owner mistakenly thought they were asking who they were, so they answered that they were from Mantenin. So the Japanese soldiers thought this kind of coffee was called Mantenin. After that, one of the Japanese soldiers thought that the coffee they drank in Indonesia was of great commercial value, and he wanted to introduce it to the Japanese market, so he contacted an Indonesian businessman. buy "Manning" coffee from him. Instead of rejecting the deal because there was no coffee called Mantenin, the shrewd businessman shipped 15 tons of coffee from Sumatra to Japan. Before that, the high-quality and delicious Indonesian coffee had never been exported to any country, and since then, the name "Mantenin" began to spread around the world. The history of growing coffee in Sumatra began in the 18th century and was first introduced to the northern part of Sumatra. The region has Lake dopa, the largest freshwater lake in Sumatra, which is still the main producer of Sumatran coffee. Since coffee produced in Sumatra does not vary greatly in taste due to different producing areas, and even coffee from different producing areas, their harvest and processing processes are very similar, therefore, Sumatra is not named as a variety of coffee according to the producing area. In fact, most of the coffee beans produced in Sumatra are sold under the product name of Manning, and the origin of the name is also very ethnic. The Japanese adopted more stringent quality control more than a decade ago. After four manual picking of beans, the elimination of defective beans, the production of dark green, uniform-looking gold manning, creating another wave of market demand, even Europe and the United States are crazy about it.

The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.

Manning Coffee-Features

Manning coffee has a very strong flavor, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.

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.

After baking, the beans are very large, and the raw beans are brown or dark green with a special aroma like caramel and a mellow taste.