Introduction of grinding scale for flavor description of Sulawesi coffee beans

Introduction of grinding scale for flavor description of Sulawesi coffee beans

The processing process and 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 and unique and low-key rich taste of Lintong Lin Dong and Mandheling Mantenin can emerge from the interference of other smells. Mantenin's bitterness 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

The palate is simple and mellow, with hints of flowers and milk chocolate in the aftertaste.

Dry aroma (1-5): 3.8

Wet aroma (1-5): 3.8

Acidity (brightness) (1-10): 8.4

Taste (layered) (1-10): 8.8

Taste (alcohol thickness) (1-5): 3.2

Aftertaste (residue) (1-10): 8.3

Balance (1-5): 1

Basic score (50): 50

Total score (maximum 100): 87.3

Strength / main attributes: medium strength / floral and mellow aftertaste, chocolate style

Recommended baking degree: city+

Contrast: as an island coffee, this is unusual. It is Sulawesi Coffee, which is different from other coffees.