Indonesia aged Sumatra Arabica TP Mandheling Grade 1
|Unit of Measure
|bags of 60kg
Coffee cultivation in Indonesia holds a 300-year-old story that has been significantly influenced by the Dutch colonization. After the obtained independence, the plantations were controlled by the government or closed. Today Indonesia is the fourth largest coffee producer in the world, with approx. 92% of the coffee production in the hands of small producers using traditional techniques.
This coffee comes from the Mandheling region of Sumatra, named after the local ethnic group “Mandailing“, who live in the northern part of the island, in the Aceh region around Lake Tawar. Coffees from Sumatra are well known for their unique processing known as “giling basah”. This process is only used in Indonesia and combines elements from both washed and natural processing. This semi-washed (also known as wet-hulled) processing starts by pulping the cherries and then letting the beans ferment with their mucilage. The beans are then washed and dried until they reach around 30% of moisture content. Then they are hulled with this moisture level and laid down to dry.
This coffee was also aged. Aging has to take place in a tropical environment, where beans absorb moisture during the rainy season and give it back during the dry season. Through this process, the flavor notes are accentuated but also make the coffee mellow. Moreover, the storing conditions at the warehouse are essential for a successfully aged coffee: right humidity, frequent movement, and turning of bags. Finally, before export, the coffee was sorted and cleaned three times, resulting in a clean and clear cup.
Around 17,000 islands make up the Republic of Indonesia. They stretch over more than 5,000 kilometers along the equator. Naturally, landscapes and cultures vary from region to region. There are Indian, Arabic, Chinese and European influences to Indonesia's identity and a broad spread of religious beliefs. Nevertheless, Indonesia is often held as an example of peaceful co-existence and tolerance despite divergent lifestyles. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.
Coffee cultivation in Indonesia holds a 300-year-old history. Today, Indonesia is said to be one of the top five coffee-exporting countries in the world. Out of the roughly 17,000 islands, only about a handful emerged as major Indonesian coffee-producing regions. Among the better-known ones are Sumatra, Sulawesi, Java, but also smaller islands such as Bali and Flores. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques such as the semi-washed processing technique called "giling basah". "Giling basah" literally means "wet grinding" and hints at the major difference to the (fully) washed process.
After mechanically de-pulping the cherries, the beans are dried for a day. Next, the mucilage is washed off, leaving the parchment to dry. Here comes the essential difference: the parchment is only dried to 30-35% moisture content and immediately hulled in this "semi-dry" status. Usually, the parchment remains onto the beans until shortly before shipping. Now the hulled beans are set out to dry until they reach their desired moisture level of 11-12%.
As a result of this semi-washed process, the beans shimmer bluish and only have little acidity. They tend to have a full body and strong, spicy notes such as earthiness, tobacco, and herbs. However, due to the scattered smallholder structure and their autonomous processing, sourcing a homogenous coffee can sometimes result in a true challenge.
|Sumatra, Java, Sulawesi, Flores, Bali
|900 – 1,800 masl.
|Typica (and derivatives), Tim Tim, Ateng, Onan, Ganjang, S795, Ateng
|Sep – Dec (Sumatra), Jul – Sep (Java), May – Nov (Sulawesi), May – Sep (Flores), May – Oct (Bali)
|Smallholders and plantations
|AVERAGE FARM SIZE
|0.5 – 5.5 ha
|YEARLY PRODUCTION (IN 60KG BAGS)