Flavor description and treatment of hard Sumatran Coffee with hard beans introduction to the characteristics of Grinding scale varieties

Sumatra Coffee Flavor Description Processing Method Grinding Scale Variety Features Introduction to Producing Areas

Mantenin coffee beans have large particles, hard beans, easy to appear defects in the planting process, usually through strict manual selection after harvest, if the control process is not strict enough, it is easy to cause uneven quality, plus different roasting degrees will also 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. Mantenin beans are arguably the ugliest in appearance, but coffee fans say the uglier the sumatran beans, the better they taste. Asian coffee is best known for growing in the malaysian islands of sumatra, java and kalimans. Sumatra mantinin coffee from Sumatra, Indonesia is the most famous of these, and it has two famous names, Sumatra mantinin DP First Class and Sumatra Mantinin Collection. Sumatra Mantenin DP has a long aftertaste and a wild fragrance, which is characteristic of the earthy taste of the virgin forest. In fact, Mantenin's mellowness was a very masculine feeling. A good quality first class mantelin coffee has a light acidity, like the slight acidity of flowers and fruits. In addition to the rich taste characteristic of Indonesian coffee, there is also a bitter sweet taste, which is very popular with people who like strong roast coffee; Collection Sumatra Mantning Coffee is called "Collection

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 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 relentless picking in the export warehouse of Medan Port can guarantee the depth of texture and unique, understated richness of Lintong and Mandheling, emerging from the interference of other odors.