Description of roasting degree and Flavor of Sumatran Coffee beans introduction of variety grinding scale by taste treatment method

Sumatra Coffee Bean Roast Degree Flavor Description Taste Treatment Variety Grinding Scale Introduction

Sumatra coffee is one of the world's most mellow and smoothest coffee varieties. Most Sumatra coffees are processed dry, some semi-wet. Most of the coffee labeled "mandelin" comes from the southern interior. Coffee grown in the West is called Gayo Mountain. Sweet and pure manteling coffee: manteling coffee is produced in sumatra, indonesia, asia, otherwise known as "sumatra coffee." Her flavor is very rich, fragrant, bitter, mellow, with a little sweet. Most coffee lovers drink it as a single item, but it is also an indispensable variety for blending coffee.

Sellers often label Lintong Lindong and Mandheling Mandheling coffees as dry processed. In fact, the pulp is often separated from the coffee seeds by a variety of mixing modes, more commonly a backyard wet treatment. Clever farmers put freshly picked coffee cherries into a crude peeling machine assembled from scrap metal, wood and bicycle parts. The peeled, sticky beans are then fermented overnight in plastic woven bags. The next morning, wash off the soft, fermented pulp and stickiness by hand. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to a middleman's warehouse where the silver is removed and further dried. Finally, the coffee is trucked to Medan Port (capital of Sumatra) for the third and final drying. It has also been reported that in other Mandheling regions, after removal of the pericarp, the mucilage is allowed to dry and adhere to the beans, as in Brazil with semi-washing. After that, the dried slime and silver skin are removed by machine. The final drying is the same two-stage drying process, first at the middleman's warehouse and then at the exporter's warehouse in Medan.

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 affect 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.