Sumatra Tawa Lake Mandheling | Medium and deep roasting | Wet planing method | Coffee beans 200g

The reason why we are obsessed with making coffee is not just the touching fragrance and sweetness. A cup of good coffee is like a four-seam straight ball with a speed of 150km/h, which will remind people: a kind of refreshing and neat without sloppy, a kind of inspiring intuition. Product Name: Mandheling, Lake Tawa, Sumatra, Indonesia Indonesia Sumatra Lake Tawar Mandheling Contents: 200g Roast degree: medium dark roast Production Area: Ghayo, Aceh Altitude: about 1,100 - 1,300 meters Processing method: semi-washed (wet planing method) Variety: Typica | Flavor Notes| Full-bodied, full-bodied, smooth, a coffee bean full of authentic masculinity. | Barista Notes| Mandheling has always been the favorite of Taiwan's old coffee people. Its low-acid, mellow taste and silky oily texture make drinking a cup of Mandheling every day seem to become a deep and flavorful daily ritual. In North Sumatra, in order to cope with the extremely humid climate, local coffee farmers generally use the wet peeling method to process coffee beans. This special treatment, which retains its moisture when the husk is removed, thus creates a unique low-acid flavor and a special aroma profile. Paired with the rich fat and woody aroma of the coffee beans themselves, the delicious and classic Mandheling coffee always gives people the imagination of a restrained man. | Brewing TIPS | If you are a proponent of old-school flavors, then brewing with a Psiphon pot is a good choice for you. Use a lower powder water such as 1:12, with a medium-coarse grinding scale, and you can get a cup without acidity and aroma Strong and deep coffee. If you want to try the unique aroma of herbs and grasses of Mandheling at high altitude, you can use a lower water temperature (88-85 degrees) and brew by hand, and you will find another flavor of Mandheling Fan Qingjun looks.