Flavor description of Indonesian Gold Manning Coffee introduction to the characteristics of varieties in the manor area

Flavor description of Indonesian Gold Manning Coffee introduction to the characteristics of varieties in the manor area

Sumatra is the main producing area of Indonesian boutique coffee. The coffee system is complex and can be briefly classified into four types:

(1) Mantenin refers to half-sun or sun-dried beans around Lake Toba in north-central Sumatra and at an altitude of 9-1200 meters above sea level in the Lindong Mountains on the southwest coast.

(2) Gold Manning, after four times of manual screening, is higher than the general Mantenin, and the particles are larger.

(3) Lake Tawa coffee refers to the washed, semi-washed or sun-dried beans (less) near Lake Tawa in the northernmost region of Sumatra at an altitude of 800m to 1600 m. The famous Raminita estate in Costa Rica teaches semi-washing technology, and the well-known Dutch coffee group mainly produces Gayou landscape washed beans.

(4) Old Manning and Java Old Brown.

It is customary to call coffee from Sumatra Mantenin, which is neither scientific nor confusing. The coffee produced by the Batak people in Lake Toba or the Lindong Mountains in north-central Sumatra is mostly grown without shade, and is mainly treated by half-sun or sun treatment, with obvious herbal and soil flavor, low acidity and muggy aroma, which is the most important feature of Mantenin coffee, so it is called Mantenin coffee. In the northernmost area of Sumatra, Tawahu or Achelle is planted by another Gaga friend in the traditional shade method, which is mainly washed or semi-washed, with a bright sour flavor and a light fragrance tone. American boutique coffee industry mostly refers to this area coffee as Archer coffee, Gayoushan coffee or Tawa Lake coffee.

In short, the general "mantenin" coffee has the unique fragrance of herbs and trees, and the particle size is relatively irregular; the "golden mantenin" coffee of Indonesia's Pwangni coffee company or the "Jinding mantenin" coffee of the Japanese company are mellow and bright. Caramel is more sweet, fruit acidity is more bright and elegant, and there is almost no herbal, earthy and woody taste of Mantenin. Mantenin coffee is suitable for medium-and low-grade roasting, which can reduce miscellaneous flavor, while gold manning has a wider roasting range.