Introduction to the flavor description of the taste treatment method in the growing environment of Sumatran coffee

Sumatra Coffee Growing Environment Variety Producing Area Taste Treatment Flavor Description

Everyone's first impression of mantelin is always fragrant, bitter, mellow, thick and even irritating. It is impossible to eat without added sugar and milk.

In fact, Sumatra linton mantinin can also bring a little fruit acid flavor, let you comfortable black coffee on the stomach!

Due to the special processing process of mantinin coffee, different from the washing method and sun method commonly used in other producing areas, there are also many defective beans and miscellaneous beans, so it creates its unique herbs and trees. Therefore, heavy roasting methods are often used to bake the beans black.

Sumatra coffee has basically been mixed with the name mantenin, and Sumatra's mantenin system is actually more and more complex, which can be roughly divided into four types:

Lindong (or Lindong) Mantenin producing area near Toba Lake mentioned above

After four hand-selected gold mantinin, higher than the average mantinin, caramel sweet more intense, herbal flavor, earthy flavor almost disappeared, fruit acid is very elegant.

Tava Lake coffee, Sumatra coffee produced by the famous Costa Rican Laminita estate under the guidance of semi-washing technology

Old mantenin and Java Old Brown, mantenin stored in specially designed warehouses for more than 2 to 3 years, can grind off the acidity of coffee, and turn into sugar, drink sweet as honey.

If you have a chance, you can try to drink these different mantnings. I believe you will feel that the coffee world is so amazing. It turns out that the mantnings you know are just misleading and misleading, just like the instant coffee below.

Basically, it's just a poor robasta coffee (and most likely it's actually from Java, not Sumatra), roasted a little deeper, making you feel more bitter and bitter, so it's called mantinin flavor...