Elevation: 1,300 – 1,500 masli Processing: Sumatra Wet Hulled (“Giling Basah”) Origin: Indonesia Varietal: Bourbon, Typica Region: Sidikalang, North Sumatra Producer: Wahana Estate
Characteristics Heavy body with cedar spices, earthy and well-rounded cup. Dark chocolate notes yet delicate cup with hint lemon acidity and juicy finish.
Background Located on the west of volcanic Lake Toba combined with high altitude on equator belt, Sidikalang produced one of the most remarkable Sumatran coffees in the world.
This Specialty Grade Arabica coffee cherries are picked when ripe and the beans are carefully hand selected to achieve best quality sorting. The fresh cherries are pulped then going through fermentation process, wet hulled then dried on patio under coffee umbrella. Typical Sumatra process which gives authentic Sumatra characters in the beans.
Cherries are picked during peak of harvest then washed and pulped. They are then fermented with mucilage in fermentation tank subsequently washed to become wet parchment. These parchments are dried to moisture level of approximately 30% which then hulled (so called ‘Wet Hulled’) and dried to its final stage. Wet Hulled is a traditional Sumatra coffee processing method which produces blueish green beans with earthy tone.
The coffees are then hand-picked and sorted for export