Introduction to Manor Grinding scale of Coffee Bean Flavor description in GAYO region of Indonesia

Introduction to Manor Grinding scale of Coffee Bean Flavor description in GAYO region of Indonesia

Manning's suffering will not upset you, but will make you feel more awake. Before you encounter real pain, Manning is just an ordinary drink with a bitter taste, a refreshing liquid, a tool to slow you down, and it can't feel your grievance yet. but there are many people who are madly infatuated with Mantenin's bitterness, as if they can't quit if they are poisoned. If you want to know why, they will smile and tell you: "because love is bitter." Manning style Manning leaping micro-acid mixed with the richest aroma, so that you can easily taste the lively factor in the mild fragrance, its outstanding taste has confused many suitors.

In the 17th century, the Dutch first introduced Arabica saplings to Ceylon (present-day Sri Lanka) and Indonesia. In 1877, a large-scale disaster hit the Indonesian islands, coffee rust destroyed almost all the coffee trees, people had to give up Arabica, which had been in operation for many years, and introduced the disease-resistant Robusta coffee tree 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. Planted on hillsides between 750m and 1500 m above sea level, the mysterious and unique Sumatran species give Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor. 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. The failed aged Mantenin is like a coffee zombie, the taste is difficult to taste the processing process with 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.