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Coffee Bean Origin: Single Estate/Cooperative in Sumatra, Indonesia, with the following options:
🔸**Manor name: Indonesia Sumatra Aceh Kayu Golden Mandheling 20 mesh +**
● Processing method: semi-washing (wet stripping)
● Bean variety: 100% Arabica Tim Tim
● Flavor: Caramel cream, light herbs, stone fruit, sweet, mellow, rich, thick taste
● Roasting degree: Medium roast
● Packaging: Half pound of coffee beans (230g/bag) - one-way exhaust valve + kraft paper bag with ziplock bag
● Altitude: 1400 meters
● Shelf life: 4 months (the expiration date starts from the baking date, and the flavor is the best)
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🔸**Manor name: Indonesia Sumatra PWN Mandheling G1 three times hand selected**
● Flavor: Brown sugar, butter, spice, caramel, rich and mellow
● Origin: Sumatra, Indonesia
● Processing method: semi-washing (wet stripping)
● Bean variety: 100% Arabica Tim Tim
● Roasting degree: Medium roast
● Packaging: Half pound of coffee beans (230g/bag) - one-way exhaust valve + kraft paper bag with ziplock bag
● Altitude: 1100 to 1300 meters
● Shelf life: 4 months (the expiration date starts from the baking date, and the flavor is the best)
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**Coffee flavor**
The various nutrients in the coffee beans are thermally degraded into various odor molecular structures during roasting, producing flavors similar to various aromas. Good coffee beans have a naturally rich aroma, and at high, medium, and low temperatures, their aroma changes naturally, which is very pleasant and worth savoring.
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**Indonesia**is a large archipelago country composed of many volcanic islands. It has an excellent coffee growing environment and latitude. Each island has different characteristics due to different terrain and climate. The islands where coffee is grown in Indonesia are:**Sumatra**, Sulawesi, Java, Sumbawa, Flores, and Papua. Among them, Sumatra Island is the main coffee-growing area in Indonesia, and the most famous**Mandheling coffee**comes from here.
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**Mandheling**seems to have become a synonym for Indonesian coffee. In fact, Mandheling is not the name of a production area, place or variety, but a mispronunciation of the Mandailing people in Sumatra. During the Japanese occupation of Indonesia during World War II, a Japanese soldier tasted the extremely fragrant coffee and curiously asked the boss what kind of coffee it was. The boss mistakenly thought he was asking where he was from, so he said: Mante Ning. After the war, Japanese soldiers asked traders to ship coffee back to Japan. After it became very popular, Mandheling coffee was created.
In order to improve the high defective beans of Mandheling, the Japanese adopted stricter quality control many years ago. After four rounds of manual bean sorting and removal of defective beans, they produced the "Golden Mandheling" with uniform and large beans. Do larger beans taste better? This seems to be the case from experience! Perhaps it can be inferred that because the beans are large and look good, the raw beans will be handled more properly during the process, resulting in better quality; and the heat is evenly distributed during roasting, the flavor is highly controllable, and high-quality flavor and taste can be stably produced!
**Tim Tim variety**also known as Timor, is a natural hybrid of Arabica and Robusta species. It was discovered in Timor, Indonesia in the 1940s. It is resistant to leaf rust, cold-resistant and high-yielding - the tree is thick, with a strong trunk and drooping branches allowing nutrients to be dispersed effectively. Rich flavor with low acidity.
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Coffee Processes
It refers to the process of turning ripe red fruits into dry green beans. Each processing method has its own advantages and disadvantages, and is affected by the natural environment and different needs of the producing area. Therefore, each producing area has its own suitable processing method.
This batch is a semi-washed process unique to Sumatra, Indonesia, also known as wet-hulled. The local climate is humid, and the shelled beans are initially washed and fermented. After one to two days of exposure to the sun, the moisture content of the green beans is still 30%~50%. That is, the hulls are removed before continuing to dry, in order to shorten the drying process of the green beans. After about another 2 days of drying time, the moisture content of the green coffee beans can be reduced to 12~13%. Indonesia's unique semi-washed processing method is called Giling Basah wet peeling by locals.
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Made by Justin Enterprises Ltd.
Tel: 03-358-6611
Address: No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶ Our company's products have been insured with 10 million product liability insurance
▶ Food business registration number: F-165601955-00000-0
▶ Coffee Quality Identifier CQI Q Grader Cupping Quality Control
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※ This product does not come with a bag. If you need a bag, please purchase it on the [Add Bag to Carry Bag] page
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