The difference between Gold Manning and Golden Ding Manning during picking and processing

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Product name: Indonesia BIWA Gold Top Mandheling Golden Ding Manning

Place of origin: Indonesia / Sumatra

Flavor description: fruity, maple syrup, licorice

Lipids like smooth, full-bodied taste, pleasant unique fruit aromas, maple syrup and licorice aromas, the overall mellow throat and strong sweetness, is the best of the Mantenin varieties.

Taste nature: bitter with sweet

Baking degree: medium and deep baking

Product introduction:

Indonesia is a southern paradise made up of many beautiful islands.

There is a LINTONG area to the north of one of the islands called SUMATRA. Beans picked by hand and processed by hand in restricted farms in this area are called GOLD TOP MANDHELING.

The hand-picked and hand-processed selected beans were finally processed by SEMI-WASHED method, sun-dried and shelled, and then went through the drying process, two cleaning processes and four HAND-PICK (manual selection) processes. So it can be said to be a very selected top quality coffee beans.

The purchasing company of the origin buys the scarlet coffee fruit directly from the farmers.

Remove the pulp of the coffee immediately and remove the PARCHMENT. Then put the PARCHMENT into the sink to wash. The aim is to remove the impurities from the PARCHMENT for about 1 Murray for 2 minutes.

The washed beans are sun-treated and transported directly to Medan's export company. Then the export company shelled the beans after two days of sun exposure. Because the moisture content of the treated beans is still as high as 40%, the moisture content must be reduced to 5% in the sun.

Fully dried beans must go through specific gravity treatment, air volume selection and screen selection, take out SILVER SKIN, adzuki beans, defective beans and foreign bodies, and finally go through HAND-PICK treatment to achieve the highest GOLD TOP MANDHELING.