The production method of Indonesian Manning Coffee which is not astringent and sour the production process, brewing method, flavor description and production

Due to the very humid climate in Indonesia, coffee drying time is often about 40% longer than in other areas, so local coffee farmers independently invented the "wet planing" treatment, which can make coffee beans ferment more completely and dry quickly. Today, I will not explain the wet planing method. I remember that @ coffee knowledge has been published, and Maoye seems to have talked about Wechat in the past, so let's search by yourself. Don't always use borrowlism.

The reason why there is always a "subversive" flavor in Maoye's coffee is because the Mantenin coffee that Maoye is going to introduce to you today is not the traditional washing method, sun drying method, or wet planing method, but a very special "honey fruit treatment".

This coffee bean comes from the Lindong region of North Sumatra, 1000-1500 meters above sea level. Wahana, a coffee producer, purchased coffee fruits planted by small farmers and harvested by hand. Half a year ago, Maoye also launched a sun-treated manning from Wahana, whose rich melon and fruit aroma is the company's main feature. After purchasing the qualified coffee fruit from coffee farmers, Mantenin, who is treated with honey, first reduced the moisture in the coffee fruit by greenhouse drying, and then dried it with a very precise constant temperature machine for 10 days. after the juice gum and rich flavor in the pulp are fully fermented to the shelled bean, the coffee fruit is turned into a unique dried fruit like candied fruit. After storage, Mandheling coffee is produced on the Indonesian island of Sumatra. Due to the natural pollution-free land and special varieties, Manning coffee is full of round and rich texture, paired with milk is more worthy of the best in the world. With a rich texture, thick taste, good consistency, round taste like syrup and low sour taste, it has always been one of the most popular individual coffees in Asia. After deep cultivation, there is a heavy wood smell and cheese-like aroma, with a bitter taste and a mild sour taste. The aftertaste is like the strong astringency of Bordeaux red wine, which is suitable to match with all kinds of strong food Mantenin coffee.

Among the coffee beans, the appearance of Manning coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, not astringent but not sour, mellowness and bitterness. Manning's bitterness is sweet, even mixed with a little mildew, which confuses many suitors as if he had been poisoned.