Indonesia
Sumatra Mandheling Espresso

Roast Level:   Medium 
Region:   Indonesia
Profile:   Velvet body, very herbal, fresh, spicy with  slight humus and tobacco notes
Dose:   18-20g
Brew Water:   92-94C
Brew Time:   25-30 seconds
Brew Weight:  25-35g

 

Background

 
Coffee cultivation in Indonesia holds a 300 year old story which has beensignificantly influenced by the Dutch colonization. After Indonesia became independent, the plantations were either controlled by the government or closed down. 


Today Indonesia is the fourth largest coffee producer in the world. Approx. 92% of the coffee production is in the hands of small producers using traditional techniques.
This coffee is coming from a smallholder cooperative in Central Aceh. The Sara Ate Koperasi cooperative is Fairtrade and Organic certified. The cooperative counts with 430 active members. Their coffee plots have an average size of 1.3 hectares.


This coffee has a unique dark greenish colour due to the special processing technique known as the semi-washed method. Directly after harvesting, the farmers separate the fruit pulp from the bean with hand-operated de-pulping machines and let the beans ferment overnight. Due to the fermentation process the fruit pulpis now detached from the bean and can be washed away by hand. Afterwards the farmer dries the remaining parchment beans carefully for a couple of hours in his garden until they reach an estimated 50% of humidity. After the transport to a mill and a further drying process for 1 -2 days, the swollen beans go through a special machine that removes the sticky parchment skin by strong friction. In Medan the coffee is being dried a last time down to 12% and afterwards ready for grading and classification for export.


Region

Sumatra, Pegasing, Aceh Tengah

Farm

Sara Ate Koperasi

Farmer

430 Smallholder Farmers

Varietal

Tim-Tim and Typica

Altitude Range

1300m

Process

Semi-Washed

Certification

Organic and Fairtrade

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