Introduction to the Origin of Indonesian Mantenin Coffee Bean Flavor description method

Aceh Special District: Tawa Lake Gaiyou Mountain Gaiyou Aceh Coffee Gai you Manning Takengong Mantenin

North Sumatra: East of Lake dopa, Mandaining, Batak, Manning Coffee, Golden Manning.

The varieties are: Tibica TimTim BorBor and Ateng series, and the latter three are called devil hybrids by Europe and America.

Europe and the United States despise it because it is a hybrid of Robasta and Arabica, not pure Arabica, but now TimTim and Ateng account for 70 per cent of Sumatran coffee.

In the American boutique world, there are two high-end Sumatran coffees: Iskandar and Aceh Gold are sold by La Minita in Costa Rica. The selected beans are the best beans from Lake Tawa and Lake dopa.

The unique wet planing method of Sumatra

Due to the humid climate of Sumatra, the ancestors developed a unique wet planing method according to local conditions.

After the coffee fruit is peeled, put the shelled bean directly into a water container, go out to float the defective bean, and expose the sunken bean to the bottom for one or two days. The moisture content of the bean body reaches 30% 50%, and the bean body is still semi-dry and semi-soft. Grind off the seed shell with a bubble shell machine and then dry it for about two days.

In fact, it is a phonetic error of the mandheling people in Mandaining, Indonesia.

During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the boss mistook him for asking where you were from, so he replied: Mandaining. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name came out, and the coffee merchant is now the famous PWN Coffee Company.

Known as Mantenin mandheling, it is produced all over 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.

Manning Coffee-Features

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

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.