Fragrant, bitter and mellow Indonesian Manning Coffee Flavor and Taste characteristics of Fine Coffee and beans
Mantenin is not the name of a region, a place, a port, or a coffee variety. How did it get its name?
In fact, it is transliteration of the Mandheling ethnic group in Indonesia.
Mantenin Coffee
Mantenin Coffee
During the Japanese occupation of Indonesia in World War II, a Japanese soldier drank excellent coffee in a cafe, so he asked the owner, the name of the coffee, the owner mistakenly asked him where you are from, so he replied: Mandenin. After the war, Japanese soldiers recalled drinking "Mantenin" in Indonesia. So Indonesia asked the passenger to transport 15 tons of coffee to Japan, which was very popular. Thus the name of Mantenin spread, and the coffee merchant was now known as PWN. Known as mandheling, mandheling is found all over lake Toba in northern Sumatra. The finished product has unique fragrance of herbs and trees.
The Japanese adopted stricter quality control more than ten years ago. After four manual bean picking and eliminating defective beans, they produced dark green and uniform gold mantin.This created another wave of market demand, and even Europe and America were crazy about it.
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. The failed aged mantinin is like a coffee zombie, and the taste is hard to eat.
Feature editor
Mantenin Coffee
Her flavor is very rich, fragrant, bitter, mellow, with a little sweet. Since 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 baking, the beans are very large, brown or dark green, caramel-like special flavor, rich taste
Known as mandheling, mandheling is found all over lake Toba in northern Sumatra. The finished product has unique fragrance of herbs and trees.
The Japanese adopted stricter quality control more than ten years ago. After four manual bean picking and eliminating defective beans, they produced dark green and uniform gold mantin.This created another wave of market demand, and even Europe and America were crazy about it.
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. The failed aged mantinin is like a coffee zombie, and the taste is hard to eat.
Mantenin Coffee-Features
Mantelin coffee is very rich in flavor, fragrant, bitter, mellow, with a little sweet. Most coffee lovers drink it as a single item, but it is also an indispensable variety for blending coffee.
Since 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 baking, the beans are very large, brown or dark green, caramel-like special flavor, rich taste
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