Introduction to the characteristics of varieties treated in the region of manor production in Indonesia

The taste is strong.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are. In addition to the mellow taste of Indonesian coffee, there is also a bitter sweet taste, sometimes mixed with a touch of mildew, which is popular with people who like to drink concentrated roasted coffee. The reason why the classic Sumatran Manning coffee is called "classic" is that it is stored in the cellar for three years before export. the traditional roaster is drum-type, which has the characteristic of stewing, which will make the coffee beans more mature and full-bodied. The household drum roaster can bake half a pound of coffee beans at a time, and the baking time (including cooling and producing beans) takes about 210.25 minutes. If you want to roast deeply, you only need to increase the time. When in use, just put in the raw beans, set the baking degree, press the start button, and the roaster can complete it automatically from baking to cooling.

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. In 1877, when a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all coffee trees, and people had to give up Arabica, which had been in operation for many years. Robusta coffee trees with strong disease resistance were introduced from Africa. Indonesia today is a big coffee producer. Coffee is mainly produced in Java, Sumatra and Sulawi, with Robusta accounting for 90% of the total production. Sumatra Manning is a rare Arabica species. These trees are planted on hillsides between 750m and 1500 meters above sea level, mysterious and unique Sumatra, giving Mantenin coffee, rich aroma, rich taste, strong flavor. In a unique way, Mantenin coffee beans with slight chocolate and syrup flavor are larger and harder, and they are prone to defects in the process of planting, and they are usually subject to strict manual selection after harvest, if the control process is not strict enough. It is easy to cause a mixture of good and bad quality, and different baking degrees will also directly affect the taste, so it has become a more controversial single product processing process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Manning coffee. Only one thing is certain. These treatments occasionally produce excellent coffee and are extremely unstable. Only by the merciless selection in the Medan port exporter's warehouse can we ensure that the deep texture of Lintong Lin Dong and Mandheling Mantenin and the unique and low-key rich taste can emerge from the interference of other smells.