m.gafei.com授权转载《苏门答腊林东曼特宁咖啡口感如何_苏门答腊咖啡豆怎么煮？》咖啡知识内容，苏门答腊林东曼特宁咖啡口感如何_苏门答腊咖啡豆怎么煮？有关的风味和产地信息，2021年11月28日。
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Sumatra is back in our coffee lineup! A few years back, we had a fine Mandheling which was so good, we could hardly let go of it. Subsequent crops didn’t come near the excellence we came to expect, so we eventually dropped it altogether. Now, we have purchased a different, but equally intriguing new crop of Lintong from Sumatra.
苏门答腊咖啡在我们的店铺消失有一段时间了，主要是还没有遇到比较好的生豆。本次重遇的苏门答腊咖啡为林东产区。
Lintong, grown south west of Lake Toba in northern Sumatra, gets it unique characteristics from the terroir and from its wet-hulled processing method called Giling Basah in the local language. The coffee is mostly grown by small-holder farms without chemicals. Each farm removes the seeds from the cherries, ferments the beans overnight to loosen the mucilage, then washes and partially dries the beans under a wide variety of conditions. (Here’s a link to more info on this unique process: https://legacy.sweetmarias.com/library/node/8756 )
林东产区位于苏门答腊岛北部的托巴湖(Lake Toba)西南部。独特的地理环境和湿壳脱壳处理法使咖啡豆具备了独特的口味特征。林东产区为小农场种植大部分不使用化学肥料和农药，手工挑选快速发酵，然后再清洗和烘干。视频连接
https://legacy.sweetmarias.com/library/node/8756 )
This non-standardized initial processing can result in its peculiar flavor profile with low acidity, thick body and rustic flavors highly prized by fans of Sumatra coffee. As one reviewer said: “Sumatra may appeal to those who like minimally processed wine.”
We think this particular crop will appeal to a wide variety of coffee lovers, whether as a regular “go-to” coffee, or an intriguing, occasional change from your standby favorite. It has hints of cocoa that spring at you with the first sip, but then melds with the overall nutty earthiness enveloped in a velvety body.
林东的口味适合大部分咖啡爱好者，第一口的可可，继而散发出的坚果回味，都会让你对它爱不释手！
苏门答腊咖啡风味非常浓郁，香、苦、醇厚，带有少许的甜味。由于曼特宁咖啡豆本身没有酸的特性,所以一般特别冲调方式,都以曼特宁咖啡豆为基础,在长时间的保温或调制冰咖啡时,皆没有令人讨厌的酸涩口感出现。经过烘焙之后豆粒甚大，生豆呈褐色或深绿色，焦糖般特殊香味，口感香醇浓郁。
曼特宁咖啡冲煮建议：
滤杯： HarioV60
研磨度：4.5、小富士
粉量和水量：15g、250ml
闷蒸、水温水： 30g 、40s 92℃
粉水比、时间：1：16.7 2分30
由于中烘的豆子加上低海拔的豆子，其细胞壁比较薄，所以不耐萃， 如果断水次数太多，就等于让咖啡粉颗粒一直泡在水里，这么一来，就会导致尾段的咖啡萃取产生涩味和杂味。
所以，我们一般中深烘焙的苏门答腊咖啡，巴西，都会选 【高水温 + 一刀流】这样的手法去冲煮。
