Different characteristics and stories of Indonesian Lindong and Acimantning coffee beans in flavor and taste

A brown friend asked, "I'm a beginner in coffee. What's the difference between this golden manning and Manning G1? I really can't drink it." For professional coffee diners and taste-sensitive coffee lovers, if you drink these two types of coffee at the same time, the result will be very obvious. Huang Man's sweetness and cleanliness, mellow, wild spice flavor are slightly better than G1, which is one of the reasons why Huangman is much more expensive than G1.

Palate: gold mantenin tastes cleaner than Lindong mantenin. Its original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. In general, Lin Dong Mantenin had better bake until the second explosion before coming out of the oven, which can effectively reduce the miscellaneous smell, but the gold Mantenin has good transparency and sweetness before or after the second explosion, and the baking interpretation space is wider. As a matter of fact, old coffee has a long history in Indonesia, because the early shipping was not so developed, and it took quite a long time to transport coffee from Indonesia to other countries. over time, fresh coffee beans, which were originally rich in water, slowly dried, coupled with the sea breeze blowing to add a very special flavor. Due to the progress of modern shipping, transportation time has been greatly reduced, so coffee with a special flavor like this has become a specially processed coffee bean. The treatment of aged beans is a technology, which must be closely monitored during the aging process of coffee beans, the dry humidity and temperature of the warehouse have standard requirements, and coffee raw beans should be flipped irregularly, so as to avoid the drop or mildew between the upper and lower dry humidity. The aging process is not to make it lose its flavor, but to create another flavor, and a pleasant flavor.

Palate: aged manning Agedmandheling, 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.

Mantenin coffee beans with large particles, hard beans, prone to defects in the process of planting, harvest is usually subject to strict manual selection, if the control process is not strict enough, it is easy to cause quality of good and bad intermingled, coupled with different degrees of roasting will also directly affect the taste, so it has become a more controversial single product it has two famous names, Sumatra DP first class and collection of Sumatra Mantenin. Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In fact, Manning's mellow, is a very masculine feeling. High-quality first-class manning coffee is very sour, just like the slight acidity of flowers and fruits. In addition to the mellow taste of Indonesian coffee, there is also a bittersweet taste, which is popular with people who like to drink concentrated roasted coffee. Sumatran manning coffee is called "classic" because it is stored in the cellar for three years before export. But the collection coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will increase, the aftertaste will be longer, and it will bring a strong spicy flavor, sometimes sour, sometimes walnut, sometimes chocolate.