Flavor description characteristics of Golden Mantenin Coffee beans the taste of grinding scale treatment

Flavor description characteristics of Golden Mantenin Coffee beans the taste of grinding scale treatment

Mantning's leaping micro-acid is mixed with the richest aroma, allowing you to easily taste the lively factor in the mild fragrance, and its outstanding taste confuses 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. These trees are planted on hillsides between 750m and 1500 meters above sea level. The mysterious and unique Sumatran species give Mantenin coffee a rich aroma, rich taste, strong flavor, slightly chocolate and syrup flavor. Mantenin 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 it also has a low acidity. But this acidity can also be clearly tasted, jumping micro-acid mixed with the richest aroma, so that you can easily experience 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. Manning Coffee

Gold mantenin tastes cleaner than Lindong mantenin. Mantenin's original herbal, earthy and woody flavors are almost gone, but caramel is more sweet and fruity is brighter and more elegant. Generally speaking, Lin Dong Mantenin bakes until the second explosion and then comes out, which can reduce the miscellaneous smell, but the gold Mantenin has a good transparency and sweetness before or after the second explosion, and the baking interpretation space is broader to talk about the past life and this life of Gold Mantenin. We have to start with Mantenin. Due to the climatic conditions in the Lindong area of Sumatra, Indonesia, coffee farmers start with the farming level of coffee farmers, because the local water resources are precious, at first, they are treated by solarization. However, the quality is unstable, so it is similar to the half-sun drying method in Brazil, but the climate in Indonesia is so humid that it is impossible for Brazil to take out sticky pods and dry them outdoors for 2-3 days. In Indonesia, this will make the pods moldy, so within a few hours to a day, the moisture content will reach 2030%. Before the pectin is solidified, it will be purchased by bean merchants and brought back to the simple processing plant to remove the pectin by machine to avoid excessive fermentation and sour smell of the pectin. In other words, Lin Dong Manning scraped off the pectin layer before the pod was dry, which is the main reason why the fruit has low acidity and high mellowness. After a little drying, the water content of the coffee in the pods is about 18%. Finally, the exporters of Medan come to purchase the undried pods, place them in a large drying farm or dry them by machine until the water content is 12%. It can be seen that Lin Dong Manning's drying process, due to the lack of hard equipment of farmers, adopts a three-stage division of labor among farmers, bean collectors and exporters. Mantenin's unique aroma of herbs and sunwood. Due to high humidity, the pectin layer is dried in three stages. This is also a rare treatment in the world, accidentally creating a low-acid, thick and smelly flavor of Mantenin. Because the three-stage drying method has many variables and the processing method is rough, Manning can be called the most unstable boutique coffee. Chopped beans, moldy beans, black beans and unripe beans are so full of bakers that it takes a lot of time to pick out defective beans before baking, but this does not detract from the world's preference for mellow Manning. In order to improve the problem of high defective beans in Mantenin, the Japanese adopted stricter quality control more than a decade ago. After the dried raw beans were screened by density and color separation, they were finally manually picked out four times to remove the defective beans to produce golden mantenin with dark green color and uniform bean phase.