Introduction to the characteristics, taste and acidity of Indonesian gold Mantenin coffee beans roasted in medium and deep depth

Manning needs to screen the defective beans layer by layer, and the probability of defective beans is too high. Coupled with the ugly appearance, sometimes good beans look like defective beans.

1. Deep baking (Fullcity) in conventional baking degree: rich and mellow, bitterness is obvious, chocolate and slight sweetness are more prominent, licorice is obvious, fruit acidity is weak, smooth feeling is general, strong aroma but poor richness.

two。 Moderate baking (City): the sense of balance is very good, the yellow man under this baking degree can be said to be a little less MAN, but a little more soft, the taste is purer than medium-deep baking, but the mellow feeling is still good, the smooth feeling is obviously better than medium-deep baking, the bitterness still belongs to a more prominent range, but it is obviously weaker than medium-deep baking, and the sense of fruit acidity is obviously improved. If you are a friend who cannot accept the obvious acidity in coffee, the yellow man of this baking degree should no longer belong to your dish.

Mandailing is neither the name of the Indonesian place name, the name of the producing area, the name of the port, nor the name of the coffee variety, but the mispronunciation of Mandaline, a nation that used to live in Sumatra. During World War II, a Japanese soldier was drinking coffee in Sibolga, central Tapanuli, Indonesia. When he asked the shopkeeper what kind of coffee he was drinking, the boss thought he was from, so he replied "Mandailing". When the Japanese soldier returned home after the war, he remembered that the coffee with a special flavor at that time seemed to be called "Mantenin." in 1968, Nomura Trading Company in Osaka, Japan visited the Indonesian company N. V. Pawani Medan, imported 15000 kilograms of Sumatra mantenin coffee, and was very popular after it was put on the Japanese market. since then, Mantenin Coffee and Pwangni Coffee Company have gained great fame.

It is customary to call coffee from Sumatra Mantenin, which is neither scientific nor confusing. The coffee produced by the Batak people in Lake Toba or the Lindong Mountains in north-central Sumatra is mostly grown without shade, and is mainly treated by half-sun or sun treatment, with obvious herbal and soil flavor, low acidity and muggy aroma, which is the most important feature of Mantenin coffee, so it is called Mantenin coffee. In the northernmost area of Sumatra, Tawahu or Achelle is planted by another Gaga friend in the traditional shade method, which is mainly washed or semi-washed, with a bright sour flavor and a light fragrance tone. American boutique coffee industry mostly calls this area coffee Axie Coffee, Gayoushan Coffee or Tawahu Coffee.