The treatment methods of Golden Manning Coffee beans introduction to the varieties produced in the manor area

The treatment methods of Golden Manning Coffee beans introduction to the varieties produced in the manor area

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are. Manning coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity, but this acidity can also be obviously tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

See if our coffee beans are not good, or whether it is your subjective reason. In addition, because this gold manning is a single product, it is not matched, so medium deep baking is used. If it is matched, if it is mixed with poor beans, if moderate deep baking will have a lot of miscellaneous smell, the baking degree must be deeper to cover up the miscellaneous smell. We also have mixed beans Mantenin, because we are confident that we do not add low-quality Vietnam and other beans, so the baking degree is not very deep, because we are confident that we do not match badly. The coffee extraction process can be fine-tuned to medium-shallow roasting that suits your own taste: the yellow man under this baking degree is the most entangled by the editor, and it is neither love nor hate. If the yellow man in the middle depth is bitter, the yellow man in the medium-shallow baking is the peak of the acidity that the editor can bear. However, it is really smooth, the acid is obvious, but the entrance is very comfortable, and there is a feeling of birth on both sides of the mouth.

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 through the merciless selection in the Medan port exporter's warehouse can the deep texture and unique and low-key rich taste of Lintong Lindong and Mandheling Mantenin emerge from the interference of other smells.