Introduction to the taste characteristics of varieties treated with Indonesian sun-washed Wahana Mantenin coffee flavor description method

Introduction of Mantenin Coffee beans in Indonesia

It is also reported that in other Mandheling Mantenin producing areas, after peeling, the sticky material is allowed to dry and attach to the beans, just like the semi-washing treatment in Brazil. Then use a machine to remove the sun-dried sticky and silver skin. Finally, it goes through the same two-stage drying, first in the middleman's warehouse and then in the exporter's warehouse in Medan's port of Medan.

The processing process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Manning coffee. Only one thing is certain. These treatments occasionally produce excellent coffee and are extremely unstable. Only through the merciless selection in the Medan port exporter's warehouse can the deep texture and unique and low-key rich taste of Lintong Lindong and Mandheling Mantenin emerge from the interference of other smells. Known as Mantenin mandheling, it is produced around Lake Toba in northern Sumatra. The finished product has a unique fragrance of herbs and trees.

Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, 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.

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

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin 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. Manning coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity, but this acidity can also be obviously tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

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.