Indonesia Lindong Mantenin G1 Coffee Flavor description A brief introduction to the production area of Grinding scale
Indonesia Lindong Mandning G1 Coffee Flavor Description Taste Grind Scale Introduction to the region
Mantenin has a very special flavor and always gives you a very pleasant surprise. In the selection of roasting degree, in order to show more flavor of origin and sour and sweet feeling of this coffee bean, we used medium light roasting, Agtron test value is 61-79, but in the selection of roasting curve is a hundred turns, we roasted a total of more than ten pots of sample beans for blind test, and finally selected the curve with the highest evaluation, I believe our attitude towards coffee bean turtle hair can bring you a better sensory experience.
Mantenin coffee is grown between 750 and 1500 meters above sea level.
During the Japanese occupation of Indonesia in World War II, a Japanese soldier drank excellent coffee in a cafe, so he asked the owner, the name of the coffee, the owner mistakenly asked him where you are from, so he replied: Mandenin. After the war, Japanese soldiers recalled drinking "Mantenin" in Indonesia. So Indonesia asked the passenger to transport 15 tons of coffee to Japan, which was very popular. Mantenen's name came out like that.
Mantelin coffee is very rich in flavor, fragrant, bitter, mellow, with a little sweet. Most coffee lovers drink it as a single item, but it is also an indispensable variety for blending coffee.
Mantenin coffee is produced in Sumatra, Indonesia, Asia, otherwise known as "Sumatra coffee." The main habitats are Java, Sulawesi and Sumatra, 90% of which are Robusta species. The most famous of these is the mantelin produced in Sumatra. Fine traditional Arabica coffee produced in Sumatra North is marketed under the titles Lintong and Mandheling
- Prev
A brief introduction to the treatment method of Brazilian Coffee beans planting Base Map
A brief introduction to the treatment of Brazilian coffee beans the planting base map method is moved into a large tank, followed by the most important washing and fermentation treatment to remove pectin shavings from the pods. This sticky material is not easy to wash away with water, so it is necessary to hydrolyze the pectin with all kinds of bacteria in the tank, decompose the pectin and wash the pods in the tank to accelerate the pectin to break away from the pods. Fermented
- Next
A brief introduction to the flavor description of coffee beans from which producing area of Sidamo G1
Sidamo G1 is which producing area coffee bean flavor description taste brief introduction the coffee flavor of washing treatment is not easy to have wild flavor, and has the characteristics of purity and freshness, which is suitable for the roasting degree of City to Full City. In some Ethiopian water-washed coffee beans with excellent nature, obvious rising lemon, citrus essential oils, jasmine, honey and so on can be detected.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?