Introduction to the sour taste of Manning Coffee Manor in Indonesia

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". The main producing areas are Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Mantelin" produced in Sumatra is the most famous. The best of the exquisite traditional Arabica coffee produced in northern Sumatra of Sumatra is sold as Lindong Lintong and Manning Mandheling. To be exact, Lindong Lintong refers to coffee growing in a small area in the southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau full of fern covers. Lintong Lindong Coffee is grown without shade, does not use chemicals, and is almost entirely owned by small private owners. Mandheling manning is a broader term, including Lintong Lindong Coffee and Diari under similar conditions [capital Sidikalang], aged Mantenin Agedmandheling in the northern growing area of Lake Toba, which 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, raw beans are brown or dark green, caramel-like special aroma, mellow taste first appeared after World War II, the Japanese mistakenly pronounced Mandaining, the first coffee grower, is still in use today.

Manning's main producing areas are in Aceh and North Sumatra, where Arabica accounts for 85% of Indonesia's total Arabica output. The so-called Sumatran coffee in the boutique coffee world also refers to the two areas where Mandailing Highland was formerly Javanese coffee. In order to facilitate its export (Indonesia is a Dutch colony), the Dutch moved Javanese coffee to the hills on the west side of Sumatra near the Indian Ocean, that is, the Mandaining Heights on the border between Jiangsu and Jiangsu provinces, which can shorten the journey to Europe. However, the climate in this area is hotter and more suitable for Robasta (Manning belongs to Arabica species), so Java coffee has once again moved northward to the cooler mountains of Lake dopa in Jiangsu Province, as well as Lake Yachitawa to the north. Today, after the famous coffee fruit of Mantenin is peeled, the shell beans are directly put into a water container, after floating defective beans, and the underwater shell beans are exposed for one or two days, and the moisture content of the beans reaches 30% and 50%. The bean body is still semi-dry and semi-soft, use a bubble shell machine to grind off the seed shell and then dry it, and the moisture content reaches 12% to 13% in about two days.

This wet planing method shortens the fermentation period of coffee beans, greatly reduces the sour taste and increases the thickness, and has obvious caramel and fruit aromas with slightly woody and herbal flavours, which is the classic "regional flavor" of Sumatran coffee.

Manning Coffee

Among the coffee beans, the appearance of Mantenin coffee beans can be said to be the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are.