Coffee review

Gold of the Champs-the sweetest coffee in Sumatra!

Published: 2024-11-10 Author: World Gafei
Last Updated: 2024/11/10, From the famous Costa Rican coffee estate-La Minita (Raminita) to Sumatra technical guidance, from planting to processing, and with the most stringent quality management capabilities of La Minita. The producing area is mainly located in the east of the forest, but the flavor is very different from the general Mantenin, with clean and charming peach and apricot fragrance.

From the famous Costa Rican coffee estate-La Minita (Raminita) to Sumatra technical guidance, from planting to processing, and with the most stringent quality management capabilities of La Minita.

The producing area is mainly located in Lindong, but the flavor is very different from the general Mantenin. The clean and charming peach and apricot aromas jump out of the herbal and woody aromas of traditional Sumatran coffee!

La Minita works closely with farmers locally and teaches the most advanced agronomic techniques, from pruning to circular farming, and with their best-known quality control requirements to ensure that the fruits harvested are ripe, no wonder the taste in the cup is dry, sweet and unastringent. With the near-perfect appearance of raw beans, it is very difficult for coffee in Sumatra to make the raw beans almost flawless, coupled with the fact that La Minita requires the full harvest of ripe fruits, which is the guarantee of quality.

Most Sumatran coffee is semi-washed or sun-dried, with a large quality gap and a high rate of defective beans. The gold of the Ass is treated by the Volkopi treatment plant located in the Aceh area (Blue Batak is also the product of the treatment plant), washed in the front, dried in the sun in the latter, or semi-washed (may be mixed according to the situation). And after three times of manual selection (TP:Triple pick, Hand sorted) after treatment, the defect rate was greatly reduced. After sampling 300g, only 1 to 2 raw beans were found to have slight defects, which is very valuable for Sumatran coffee.

Producing area: Lindong and Tawa Lake area

Altitude: 1200-1300 m

Variety: Ateng, Djember, TimTim

Harvest year: 2012

Processing plant: Volkopi in Aceh

Treatment: washing in the front, sun in the back, and hand-selected three times.

Defect rate: 1d/300g

Acidity: weak

Body: thick

Bouquet: round and soft aromas of sweet peach and apricot, as well as herbaceous aromas and sweet caramel

Palate: soft, sweet and smooth acidity, mellow and mellow as fruit juice, extremely sweet taste buds experience and excellent taste

Default baking degree: slightly deeper in medium baking

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