Introduction to the characteristics of Fine Coffee with strong Flavor Manning Coffee from Indonesia

The bitterness of mantelin doesn't bother you, it makes you feel more awake; until you experience real pain, mantelin is just an ordinary bitter drink, just a refreshing liquid, just a tool to slow you down, it can't sense your grievance, but there are many people who are crazy about the bitterness of mantelin, as if they are poisoned and can't quit, and if you want to know why, they will smile and tell you,"Because love is made by bitterness." Mantelin flavor Mantelin jumping slightly acid mixed with the most intense fragrance, so that you can easily appreciate the warm fragrance of the lively factor, its outstanding and extraordinary taste confused many suitors.

Arabica saplings were first introduced to Ceylon (present-day Sri Lanka) and Indonesia by the Dutch in the 17th century. In 1877, a massive disaster struck the Indonesian islands, and coffee rust destroyed almost all the coffee trees. People had to abandon Arabica, which had been in business for many years, and imported Robusta coffee trees from Africa. Indonesia today is a major coffee producer. Coffee is mainly grown in Java, Sumatra and Sulawesi, with Robusta species accounting for 90% of total production. Sumatra mantenin is a rare arabica species. Planted on hillsides between 750 and 1500 metres above sea level, the mysterious and unique Sumatra species gives mantenin coffee its rich aroma, rich taste, intense flavor, slightly chocolate and syrupy flavours. Asian coffee is best known for its origins in the Malay islands of Sumatra, Java and Kalimanan. Sumatra mantinin coffee from Sumatra, Indonesia is the most famous of these, and it has two famous names, Sumatra mantinin DP First Class and Sumatra Mantinin Collection. Sumatra Mantenin DP has a long aftertaste and a wild fragrance, which is characteristic of the earthy taste of the virgin forest. In fact, Mantenin's mellowness was a very masculine feeling. A good quality first class mantelin coffee has a light acidity, like the slight acidity of flowers and fruits. In addition to Indonesian coffee's rich flavor, there is a bitter sweet flavor that is popular with people who like strong roast coffee; the collection Sumatra mantnin coffee is called "collection" because it is stored in the cellar for three years before export. But reserve coffee is not old coffee, but a slightly pale coffee that has been specially treated. This coffee is stronger, the acidity will be reduced, but the alcohol will increase, and the aftertaste will be longer. It will also have a strong spicy taste, sometimes bitter, sometimes walnut, and sometimes chocolate. Before Blue Mountain coffee was discovered, mantnin was considered the best coffee. It's interesting to note that while Indonesia produces the best coffee in the world, Indonesians prefer Turkish coffee.