Flavor and taste of Indonesian gold Manning coffee beans introduction to the quality of manor production areas

Process with Sumatra characteristics. I describe these processes in such detail because it is not clear to what extent soil and atmosphere and unusual treatment techniques and three-stage drying each affect the formation of the characteristics of Linton and Mantenin coffee. Only one thing is certain. These treatments occasionally produce excellent coffee but are also extremely unstable. Only relentless picking in the Medan Port exporter's warehouse ensures that the depth of texture and distinctive understated richness of Lintong and Mandheling emerge from the interference of other odors. 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's jumping acid mixed with the most intense fragrance, so that you can easily appreciate the lively factors in the mild fragrance, its outstanding and extraordinary taste has confused many suitors

Mantenen needs layers of screening, which I think is absolutely necessary. The probability of defective beans is too high, plus the ugly appearance, sometimes good beans look like defective beans. Every time I pick Mantenin, I can pick out a handful of defective beans. When I look back at the defective beans, I feel that it is not a defective bean. It looks like this. However, after baking, Mantenin was like a caterpillar breaking its cocoon into a butterfly. The ripe beans were very plump and looked quite pleasing to the eye. Almost all the best producing areas in Indonesia had been acquired by it, so most of the beans produced by PWN were also unique and high-quality. Golden Mantelin was the product produced by this company. After the raw beans were purchased, they would undergo multiple manual selections to select the full and flawless beans. Finally, these good beans could be classified as Golden Mantelin. However, PWN Company registered the trademark of Gold Mantelin, which means that only the gold Mantelin produced by PWN Company can be regarded as the real "Gold Mantelin" in the future. Many beans on the market that were not made by PWN and hung with the gold Mandolin brand should actually be called fine Mandolin. "Golden mantinin" is not an old bean, but a product named by the company

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 mantning is like coffee zombie, taste is difficult to enter mantning coffee beans are larger, beans are harder, it is easy to appear defects in the planting process, usually after harvest through strict manual selection, if the control process is not strict enough, it is easy to cause quality mixed, plus different roasting degree will also directly affect the taste, so become more 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, this coffee has a light earthy aroma, some people describe it as herbal aroma