Which is the correct description of Sumatran coffee? (coffee tasting and description)

As for why Manning's old beans are golden, it is because Medan, the coffee transfer station, is very wet (more than 80% of the tide). If you have stored coffee for more than 6 months, the reason why the coffee will return to moisture.

Grading of Sumatran coffee beans

We often hear 'Super Manning', while at the same time, Manning's coffee raw beans are of poor quality. In fact, Sumatran coffee is a more systematic grading of gold manning, which is very familiar to many of our friends. But the naming of Golden Manning may not be what many friends think.

First of all, golden manning does not refer to the color of golden yellow, but to large-size coffee beans, that is, coffee beans with more than 19 mesh, which is called golden manning. But as many suppliers find that there is no direct relationship between large size and taste, fewer and fewer people order gold manning in the southern part of Sumatra. But in the early days, they would transfer the harvested raw coffee beans to Medan and then export them. So, like mocha, Sumatran coffee has been synonymous with manning coffee for quite a long time. However, with the gradual popularity of the third wave of boutique coffee, gayo in northern Sumatra, that is, Aceh province, central toba, and SP bolon producing areas have their own characteristics, so officials now refer to Mantenin in southern Sumatra. Of course, as has been said in the past, Manning, representing Sumatra, is not completely wrong. But it would be a common sense mistake to include Java, the Indonesian island of Sulawesi. In the minds of most of us, manning coffee is almost the same as Sumatran coffee or even Indonesian coffee. Moreover, our general impression of it is: high mellow, low acidity, and with some herbal and earthy smell. As for the latter, I will focus on the diaries of Sumatra and the events held. I just want to talk about the division of origin here.