Introduction to the quality characteristics of Sumatran Coffee Bean Flavor description treatment

Sumatra lindong coffee beans

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 meters above sea level, the mysterious and unique Sumatra species gives Mantenin coffee its rich aroma, rich taste, intense flavor, and hints of chocolate and syrup.

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 mantling beans is arguably the ugliest, but coffee fans say that the uglier the sumatra beans, the better the taste. The mellower and smoother the mantling coffee is considered to be the most mellow coffee in the world. When you taste the mantling, you can feel the obvious lubrication on the tip of your tongue. It also has a lower acidity, but this acidity can also be clearly tasted. The jumping acid is mixed with the most intense aroma. Let you easily feel the lively factors in the mild fragrance. In addition to this, the coffee also has a light earthy aroma, which some describe as herbaceous. Sellers often label Lintong Lindong and Mandheling Mandheling coffee as dry processed. In fact, the pulp is often separated from the coffee seeds by a variety of mixing modes, more commonly a backyard wet treatment. Clever farmers put freshly picked coffee cherries into a crude peeling machine assembled from scrap metal, wood and bicycle parts. The peeled, sticky beans are then fermented overnight in plastic woven bags. The next morning, wash off the soft, fermented pulp and stickiness by hand. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to a middleman's warehouse where the silver is removed and further dried. Finally, the coffee is trucked to Medan Port (capital of Sumatra) for the third and final drying. It has also been reported that in other Mandheling regions, after removal of the pericarp, the mucilage is allowed to dry and adhere to the beans, as is done in Brazil with semi-washing. After that, the dried slime and silver skin are removed by machine. And finally, the same two-stage drying process, first at the middleman's warehouse and then at the exporter's warehouse in Medan.