Introduction of Indonesian Golden Manning Coffee Flavor and Flavor Manor

Introduction of Indonesian Golden Manning Coffee Flavor and Flavor Manor

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.

. Medium and shallow baking: the yellow man under this baking degree is the most troublesome. If the yellow man under the medium depth is bitter, the yellow man under the medium and shallow baking is the peak of the acidity that the editor can bear. Under the medium and shallow baking, the taste of the yellow man is really smooth, the acidity is obvious, but the entrance is very comfortable, there is a feeling of health on both sides of the mouth, and the masculine flavor of the yellow man has disappeared. Huang Man also becomes smaller, fresh and moderate baking in a second: the sense of balance is very good. Huang Man under this baking degree can be said to be a little less masculine, but a little more soft, and the taste is a little purer than that of medium-deep baking, but the mellow feeling is still fine. the smooth feeling is obviously better than the smooth feeling under the medium-deep baking, and the bitterness still belongs to the more prominent range, but it is obviously weaker than the medium-deep baking, and the fruit acidity is obviously improved. Deep roasting in conventional roasting: rich and mellow, bitterness is obvious, chocolate and slightly sweet are more prominent, licorice aroma is obvious, fruit acidity is weak, smooth feeling is general, strong aroma but poor richness golden manning coffee bean itself, this is a coffee bean with extremely high acidity, and its acidity transformation is characterized by medium-light, medium and medium-depth roasting. The sense of acidity will undergo a change from a fairly strong acid to a weak acid. If a friend who has been drinking deep baked gold mantenin is asked to taste a cup of light baked mantenin, he will wonder whether he is drinking mantenin gold mantenin under the strict management of the Japanese. After layers of screening and removal of defective beans, it finally shows the high quality of dark green color and uniform appearance of beans. Mantenin's original herbal flavor, earthy taste and wood taste are almost gone. But the caramel flavor is stronger and the fruit acidity taste tends to be brighter. Many people mention gold manning, the first feeling is rich and mellow, bitter, but the fruit acid is very weak. But in fact, this is caused by the medium-to-deep baking that is used by most gold manning on the market at present.