Flavor description of Sumatran Coffee introduction to the taste of grinding scale varieties
Flavor description of Sumatran Coffee introduction to the taste of grinding scale varieties
The 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 warehouse can we ensure that the deep texture of Lintong Lindong and Mandheling Mantenin and the unique and low-key rich taste can emerge from the interference of other miscellaneous flavors. Mantenin has a strong taste, with a rich mellow and fragrant and lively dynamic feeling, not astringent, not sour, mellow and bitter. 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. Sumatra manning coffee is called "classic" because it is stored in the cellar for three years before export. But the classic coffee is not old coffee, but slightly pale coffee through special treatment.
An excerpt from Sumatran coffee with a large cup of Sumatran coffee in hand, a wonderful warm and mellow feeling arises spontaneously. To me, this feeling is different from any other coffee. After drinking this wonderful brew of coffee for the first time, I feel comfortable and refreshing. In this wonderful experience, I slowly relaxed, completely immersed in this moment, my thoughts drifted far away, and then a drop of coffee unwittingly spilled on my shirt. It's worth it. It's my favorite coffee tasting advice: taste Sumatran coffee with Uken Coffee and see if you can find the taste of Asian / Pacific coffee in Uken Coffee. Taste Sumatran coffee after Vessie coffee. Sumatra is famous for its earthy fragrance.
More information about this coffee: 90% of Indonesian coffee comes from independent small farms. Because of the high value of coffee, growers often grow it near home (usually in the backyard). People have to abandon Arabica, which has been in operation for many years, and introduce disease-resistant robusta coffee trees 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. Make uniquely, with a hint of chocolate and syrup
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Introduction of Manor production area by Grinding scale treatment of Bourbon Coffee beans in Minas, Brazil
Unlike in the past, Brazil's economy is less dependent on coffee, which accounts for only 8% to 10% of GDP. Before World War II, Brazil accounted for 50% or more of the world's coffee production, and now it is close to 30%. But the country's impact on the world coffee, especially on coffee prices, is significant, such as the two frost disasters in 1994.
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