Introduction to the varieties of Sumatran Coffee by describing the Flavor of the region in the Geographical planting Environment

Geography of Sumatra coffee Growing environment Producing area Flavor description Processing method Variety introduction

Mantenin coffee beans have large particles and hard bean quality. It is easy to have defects in the planting process. After harvest, it usually needs strict manual selection. If the control process is not strict enough, it is easy to cause uneven quality. In addition, different roasting degrees will 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 mantinin coffee beans can be said to be the ugliest, but coffee fans say that the uglier the Sumatra coffee beans, the better the taste, the mellower, the smoother the gold mantinin, the Japanese adopted more stringent quality control more than ten years ago, after four manual bean selection, eliminate defective beans, produce dark green color, beans uniform phase, etc., creating another wave of market demand, even Europe and America 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 aged mantenin is like coffee zombie, taste difficult to ingest 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 influence 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 the relentless picking in the Medan Port exporter's warehouse can guarantee that the depth of texture and unique, understated richness of Lintong and Mandheling can emerge from the interference of other miscellaneous flavors. The bitterness of Mandheling will not upset you, but will make you feel more awake. Before you encounter real pain, mantning is just a common bitter drink, just a refreshing liquid, just a tool to let you pause, it can not sense your grievance, but there are many people crazy about the bitter taste of mantning, as if they are poisoned can not quit, if you want to know why, they will smile and tell you: "Because love is bitter." Mantelin flavor Mantelin jumping slightly acid mixed with the most intense fragrance, so that you can easily appreciate the warm fragrance of the lively factor, its outstanding and extraordinary taste confused many suitors.

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.