Indonesia mantenin coffee which brand good taste price characteristics processing method production area introduction
Known as mandheling, mandheling is found all over lake Toba in northern Sumatra. The finished product has unique fragrance of herbs and trees.
The Japanese adopted stricter quality control more than ten years ago. After four manual bean picking and eliminating defective beans, they produced dark green gold mantinin with uniform bean phase, creating another wave of market demand. Even Europe and America were crazy about it.
Aged mandheling, sweet as honey. Successful aging of the beans, will be the mantenin not elegant sour wear off. The sour ingredients are ripened and converted to sugar, making the coffee more rounded and sweeter to drink. Failed old mantinin is like a coffee zombie, and the taste is hard to eat.
Mantenin Coffee-Features
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.
Country: Indonesia
Aceh / GAYO Mountain
Farms: GAYO Organic Coffee Farms
Breed: Mandheling, Arabica
Planting altitude: approximately 5000 feet above sea level
Shade planting: There are shade tree species in the coffee garden, such as orange tree, avocado tree, banana tree, papaya tree, jackfruit tree and several local flowers vanilla
Harvest time: December, January and February every year
Green beans Appearance: Emerald
Grade: 18, 19 plus
Annual average temperature: 25 C (daily temperature difference about 10 C )
Annual rainfall: 2,700 mm, volcanic ash porous geology
