Golden Mandheling is known as the richest coffee in the world. Its flavor is very rich, including aroma, bitterness, mellowness, and a little pleasant sourness. It is generally consumed as a single product or mixed with coffee.

The origin of its name is the transliteration of the Mandheling ethnic group in Indonesia. Mandheling is also known as "Sumatra coffee". The main producing areas of Indonesian coffee are Sumatra, Java and Sulawesi, among which The "Mandheling" produced in Sumatra is the most famous. Strictly speaking, the coffee beans produced in the Lake Toba area (located in the northwest of Sumatra Island, Indonesia) are called "Mandheling"

The bitterness of Mandheling is the kind that cannot be concealed by adding a lot of sugar. , when you drink it for the first time, you will definitely feel the same as traditional Chinese medicine, but the aroma it emits is still irresistible. Maybe this taste will make you more awake. Soberly, I fell in love with this one more and more.

(Refreshing effect MAN)

In the 17th century, the Dutch introduced Arabica saplings to Sri Lanka and Indonesia; in 1877, a large-scale disaster hit the Indonesian islands, and coffee Rust disease defeated almost all coffee trees, and everyone had to give up the Arabica beans that had been in business for many years, so robusta coffee trees with strong disease resistance were introduced from Africa.

Today, Indonesia is a large coffee-producing country; coffee is mainly produced in Java, Sumatra and Sulawesi. The Robusta variety accounts for 90% of the total production, and the Sumatra Mandheling is the rare Arabica. Card type. These coffee trees are planted on hillsides between 750 meters and 1,500 meters above sea level, giving Mandheling coffee a rich aroma and rich taste, with a strong taste and a slight taste of chocolate and syrup.

Now Mandheling coffee generally refers to Arabica coffee beans from North Sumatra, Indonesia.

The most famous production areas are the Aceh production area with Wata Lake as the core and the Lindong production area with Lake Toba as the core. These two production areas are also known as the "Two Lakes and Two Man" ”

Golden Mandheling uses the wet planing method to process coffee;

The wet planing method is a unique processing method in Indonesia. Due to the humid and rainy climate in Indonesia, This makes it difficult to carry out sun treatments that require long periods of sun drying. This unique processing method produces the unique herbs, spices and mellow flavor of Indonesian coffee.

The coffee processed by the wet planing method is full-bodied and strong, with distinctive personality.

After the Golden Mandheling was registered as a trademark by the Indonesian Pawani Coffee Company, the Golden Mandheling became exclusive to PWN, and the Golden Mandheling was 19 mesh. After four manual selections, the quality requirements were even higher. high.

When Japanese soldiers returned to Japan after colonizing Indonesia, they fell in love with the delicious local coffee, so they asked locals to help collect high-quality coffee beans through a relationship with a trading friend; when asked what the name of the coffee beans was When he arrived, the local people mistakenly thought he was asking where he was from, so they casually said it was Mandaining. Later it was translated as "Mandheling"

Mandheling G1 coffee beans can actually be said to be the highest quality coffee echelon among Mandheling coffee, and G1 is the highest grade among Indonesian coffee beans. Grade, the standard of G1 is that the number of defects per 300g of green beans is less than 11, and Mandheling coffee is comparable by bean type.

The common Mandheling G1 coffee beans are all in 18 mesh size, and Mandheling G1 coffee beans are basically found in North Sumatra; if the green beans are graded G1, they can be called Mandheling G1. coffee beans.

Tiger Mandheling is Mandheling with more than 17 mesh and a defect rate of less than 4. The main varieties of Tiger Mandheling are Caturra and Typica. The taste of Caturra has the sour taste of citrus and lemon, while the sweetness of Typica has a more lasting aftertaste. The taste of Tiger Mandheling is generally more even and clean.

Lindong Mandheling is a high-quality Mandheling produced in the Lindong area. Its beans have relatively large particles and are hard in texture.

Aged Mandheling means that after aging, the acidity becomes weaker, but the alcohol content becomes higher and the texture becomes thicker.

Most Mandhelings on the market are medium-dark roasted, with obvious bitterness, mellow, fragrant and smooth in the mouth; good balance, obvious licorice aroma, chocolate taste and slightly sweet feeling It's also more prominent.

Darkly roasted Mandheling has a strong bitter taste, and may even taste burnt if not roasted well.

The lightly roasted Mandheling has obvious acidity, is slightly bitter, and is more comfortable in the mouth.

Which Mandheling do you like?

I am Chen Wanyue, a post-90s boy who loves cats and loves adventure

I like drinks and am willing to communicate and grow with you

Focus on company management, Beverage research and development, culture and art, entrepreneurship