Sumatra Coffee Manor name Flavor description introduction to the characteristics of taste varieties
Introduction to Mantenin Fine Coffee Beans
Mantenin's jumping acidity blends with the most intense aromas, leaving you relaxed.
Mantenin Coffee
Mantenin Coffee
Taste to mild fragrance in the lively factor, it's outstanding and extraordinary taste charmed many suitors. In the 17th century, the Dutch introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. 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. These trees are planted on the slopes between 750 meters and 1500 meters above sea level. The mysterious and unique Sumatra gives Mantenin coffee a rich aroma, rich taste and strong taste. distinctive, with a slight chocolate and molasses flavor.
Mantenin coffee beans have large particles, hard beans, easy to appear defects in the planting process, usually through strict manual selection after harvest, if the control process is not strict enough, it is easy to cause uneven quality, plus different roasting degrees will also directly affect the taste, so it becomes a controversial single product. Mantelin has a strong taste, with rich alcohol and rich and lively movement, not astringent or sour, alcohol and bitterness can be fully revealed. The appearance of the beans is arguably the ugliest, but fans say the uglier the beans, the better, mellower and smoother they taste
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. Failed old mantinin is like a coffee zombie, the taste is hard to eat
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Mantenin Tawa Lake Sumatra Coffee Flavor description treatment Variety characteristics and taste introduction
Aged Mandheling Tawa Lake Coffee beans also come from the Raminita Group's old Mantenin (Mantenin), the quality of which naturally does not need to be mentioned. The aged Mantenin is a kind of distinctive characteristic produced by the special and complex treatment of the fresh Mantenin of that year and the special preservation way of more than 5 years. Like gold manning, it produces every year
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Introduction to the flavor description method of medium-and deep-roasted coffee beans in Costa Rica
Costa Rican coffee beans introduce that there are many excellent producing areas in Costa Rica, while the high-quality producing areas of Costa Rica have a common understanding of quality, that is, they require the use of mature coffee fruits to ensure the production of high-quality coffee. Generally speaking, a large amount of water is used in the post-processing of picked coffee fruit, but the advanced production equipment in Costa Rica is at the maximum.
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