A brief introduction to the flavor, taste and aroma characteristics of the world boutique coffee manor Manning in Sumatra, Indonesia

Some say Mantelin is thick and strong, Caesar in coffee, its iron hooves crushing ancient desolations and traversing distant horizons of yellow sand; others say Mantelin is gentle and easy-going, and even the most hard-hearted men will willingly submit to its gentleness. No matter how one describes it, men become great because of Mantelin; women become charming because of Mantelin; life is full of achievements and pride because of Mantelin…The world becomes full of sunshine and love because of Mantelin. Perhaps this is just like life because of ideals and great, life because of practice and become extraordinary.

Sumatra Mandheling Coffee

[Quality Rating]: DP Grade 1

High Roast to Full-City Roast

[Level] Excellent

[Particles] ★★ ★★★ Very full

[Acidity] ★★ Slightly acidic

[Balance] ★★ General

Flavor: Chocolate and syrup

Coffee producing area: North Sumatra Lintong

Mantenin has always expressed its most unique sweetness with its most unique bitterness, as if it were life. When we first taste it, we may be stunned, no matter how much sugar we put in, we can't hide the bitter taste, but we can't control ourselves and are crazy about the fascinating aroma it emits, just like thorns on the edge of flowers, which makes people wake up.

The bitterness of mantelin doesn't bother you, it makes you feel more awake; until you experience real pain, mantelin is just an ordinary bitter drink, just a refreshing liquid, just a tool to slow you down, it can't sense your grievance, but there are many people who are crazy about the bitterness of mantelin, as if they are poisoned and can't quit, and if you want to know why, they will smile and tell you,"Because love is made by bitterness." Perhaps bitter life, people always look forward to the happy days after the bitter, just as Mantenin is famous for returning to Gan after drinking, completely explaining our feelings about life!

Mantenin flavor-Mantenin jump slightly acid mixed with the most intense fragrance, so that you can easily appreciate the mild fragrance of the lively factor, it's outstanding and extraordinary taste confused many suitors. Before Blue Mountain coffee was discovered, mantnin was considered the best coffee. In fact, mantelin mellow, is a very masculine feeling, mantelin coffee moderate acidity, with a strong strong aroma, bitter taste, there is a strong alcohol.

Sumatra Mantenin is rich in texture, fragrant, rich, mellow and bitter in flavor, slightly sweet in character, masculine in character, and can be described as tenacious and down-to-earth. It also represents the courage to challenge, like a fierce horse galloping, happy dripping, blood boiling.

A cup of hot Sumatra Mantenin, like a worrier standing on the plateau, is melancholy, bitter and clear, perhaps it is this bitterness that makes people understand the meaning of life: all happiness is tempered from bitterness, and this bitterness is the happiness of returning to Gan. Just as setbacks in life are not the whole of life, but part of enriching life.

People who like Mantenin, like its alcohol concentration, like its fragrance, like its bitter taste, more like it to life a kind of hope and enthusiasm, perseverance, down-to-earth to live. Sumatra mantenin: bitter, complex and distinct layers; color, quiet and clear, and note; fragrance, too thick to melt the gentle. Warm and sweet, just like life!

[Raw bean treatment]: semi-washing method (or drying method)

In the 17th century, the Dutch introduced Arabica saplings for the first time to Ceylon (today's Sri Lanka) and Indonesia (cf. previous posts: Coffee, Indonesia, Dutch). In 1877, a massive disaster struck the Indonesian islands, and coffee rust destroyed almost all of the coffee trees. People had to abandon Arabica, which had been in business for many years, and imported Robusta coffee trees from Africa.

Indonesia today is a major coffee producer. Coffee is mainly grown in Java, Sumatra and Sulawesi, with Robusta species accounting for 90% of total production. Sumatra mantenin is a rare arabica species. Planted on hillsides between 750 and 1500 meters above sea level, the mysterious and unique Sumatra species gives mantnin coffee its rich aroma, rich taste, intense flavor, slightly chocolate and syrupy flavor.

Mantenin coffee beans have large particles, hard beans, easy to appear defects in the planting process, usually through strict manual selection after harvest, if the control process is not strict enough, it is easy to cause uneven quality, plus different roasting degrees will also directly affect the taste, so it becomes a controversial single product. Mantelin has a strong taste, with rich alcohol and rich and lively movement, not astringent or sour, alcohol and bitterness can be fully revealed.

The appearance of the mantnin beans is arguably the ugliest, but coffee fans say the uglier the sumatra beans are, the better, mellower and smoother they taste. Mantelin coffee is considered to be the world's most mellow coffee, in the taste of mantelin, you can feel the obvious lubrication on the tip of the tongue, it also has a low acidity, but this acidity can also be clearly tasted, jumping slightly acid mixed with the most intense aroma, so that you can easily experience the lively factors in the mild fragrance. In addition, this coffee also has a light earthy aroma, some people describe it as herbal aroma.

Asian coffee is best known from Sumatra, Java, Kalimantan (formerly Borneo), Sulawesi and New Guinea. Sumatra Mandheling Coffee from Sumatra, Indonesia, is the most famous of these, known under two names, Sumatra Mandheling Dry Processed Grade 1 and Aged Sumatra Mandheling. Sumatra Mantenin DP has a long aftertaste and a wild fragrance, which is characteristic of the earthy taste of the virgin forest. In addition to the rich taste characteristic of Indonesian coffee, there is a bitter sweet taste, sometimes mixed with a slight musty taste, which is very popular with people who like strong roast coffee; the reason why the Sumatra mantinin coffee is called "collection" is because it is stored in the cellar for three years before export. But reserve coffee is not old coffee, but a slightly pale coffee that has been specially treated. This coffee is stronger, the acidity will be reduced, but the alcohol will increase, and the aftertaste will be longer. It will also have a strong spicy taste, sometimes bitter, sometimes walnut, and sometimes chocolate.

The finest traditional Arabica coffee grown in northern Sumatra is Lintong, which is precisely the coffee grown in a small area southwest of Lake Toba in the administrative district of Lintong. Coffee plantations are scattered on a high, undulating clay plateau filled with ferns. Lindong coffee is grown without shade, without chemicals, and almost exclusively owned by small owners. Mandheling is a generic term that includes Lintong and Sidikalang under similar conditions, Lake Toba northern plantation area.

Dealers often label mantning coffee as dry processed. In fact, the pulp is often separated from the coffee seeds by a variety of mixing modes, more commonly a backyard wet treatment. Clever farmers put freshly picked coffee cherries into a crude peeling machine assembled from scrap metal, wood and bicycle parts. The peeled, sticky beans are then fermented overnight in plastic woven bags. The next morning, wash off the soft, fermented pulp and stickiness by hand. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to a middleman's warehouse where the silver is removed and further dried. The coffee is finally trucked to Medan Port (capital of Sumatra) for the third and final drying.

After removing the peel, the mantinine is allowed to dry and adhere to the beans, as in Brazil, when semi-washed. After that, the dried slime and silver skin are removed by machine. The final drying is the same two-stage drying process, first at the middleman's warehouse and then at the exporter's warehouse in Medan. The process occasionally produces excellent coffee but is also extremely unstable. It is only through relentless selection in the Medan Port exporter's warehouse that the deep texture and distinctive, understated richness of the Mantelin emerge from the interference of other flavours.

Some fans of Sumatra coffee like certain aged impurities. Muddy Sumatra, popular among coffee lovers, for example, is dried directly on dirt to obtain the taste of fresh dirt. Mildew Sumatra, who acquired a musty smell like old shoes from damp cubicles, also attracted his followers.

Sumatra Mantenin is like a mellow gentleman, implying a spirit of perseverance and generosity. It represents a masculine, drink up a kind of dripping, wanton ocean, gallop Jianghu scenery, this taste makes men fascinated.