Indonesia Wahana Coffee Honey Processing Flavor Description Grinding Scale Variety Introduction

Description of Flavor of Wahana Coffee Honey in Indonesia

Rasuna is a hybrid of Katim and Tibika, which originated in Sumatra. The Vahana estate has planted a total of 90 hectares of Rasuna. It is a new variety planted in Takengon area. Katim has excellent disease resistance but has a life span of only ten years, while Tibika produces less but has a longer life span. Lassouna quietly combines the advantages of the two varieties-high yield and longevity.

Wahana Manor, built in 2005, is located near the village of LeaMungkur in the Sidikalang district of northern Sumatra, Indonesia. Sidikalang has been one of the famous coffee producing areas in Indonesia since ancient times.

The Wahanna Manor is located in an area between 1200 and 1500 meters above sea level, with annual rainfall of 2000 to 3000 millimeters, as well as a cooler climate and a temperature difference of more than 10 ℃ between day and night. Based on the above conditions, the sugar content of red fructose produced by Wahana is more than 13%.

Wahanna Manor covers an area of 468 hectares, of which 250 hectares are used for coffee cultivation, 30 hectares for coffee seedlings, 10 hectares for coffee processing plants, 100 hectares of nature reserves and some vegetable planting parks, fertilizer treatment plants and other equipment.

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. Known as Mantenin mandheling, it is produced around Lake Toba in northern Sumatra. The finished product has a unique fragrance of herbs and trees.

Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, creating another wave of market demand. Even Europe and the United States are crazy about it.

The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.

The flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.