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SUMATRA ORGANIC MANDHELING TRIPLE PICKED GRADE 1 - *51169* - 24703 - 70.0 kg Bags - SPOT RCWHSE
SUMATRA ORGANIC MANDHELING TRIPLE PICKED GRADE 1 - *51169* - 24703 - 70.0 kg Bags - SPOT RCWHSE
SUMATRA ORGANIC MANDHELING TRIPLE PICKED GRADE 1 - *51169* - 24703 - 70.0 kg Bags - SPOT RCWHSE
SUMATRA ORGANIC MANDHELING TRIPLE PICKED GRADE 1 - *51169* - 24703 - 70.0 kg Bags - SPOT RCWHSE
SUMATRA ORGANIC MANDHELING TRIPLE PICKED GRADE 1 - *51169* - 24703 - 70.0 kg Bags - SPOT RCWHSE

SUMATRA ORGANIC MANDHELING TRIPLE PICKED GRADE 1 - *51169* - 24703 - 70.0 kg Bags - SPOT RCWHSE

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Cup Notes
Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing.
Bag details
Bag Weight: 130 lbs
Position
Spot
Grower icon
Grower Producers organized around the PT Raja Putra Manggala
Variety icon
Variety Bourbon, Catimor, and Typica
Region icon
Region Takengon, Aceh Province, Sumatra, Indonesia
Harvest icon
Harvest June - December
Altitude icon
Altitude 1300 masl
Soil icon
Soil Volcanic loam
Process icon
Process Wet hulled and dried in the sun
Certification icon
Certification Conventional

Tradition runs deep in the province of North Sumatra on the island of Sumatra, renowned for cup profiles and the classic Indonesian style of coffee cultivation and processing. Coffee is cultivated and harvested from farms that average less than 3 acres in size. Producers belong to the Hutasoit tribe and maintain a traditional village lifestyle that includes houses that resemble ships. Seventy percent of the producers are women who rely on coffee income to support their families. Each producer carefully sorts their harvested cherries before depulping and fermenting overnight with small micro-mills. Then the coffee is washed and laid out on patios to shed the excess water from the parchment covered beans. Next the coffee takes a detour from the conventional path of processing in other origins, wherein, the coffee parchment is removed while the coffee still has a high moisture content. This wet-hulling process, called Giling Basah in the Indonesian language, leaves the coffee bean exposed while drying on patios to a moisture percentage acceptable for export. This Indonesian processing method gives the bean its unique bluish color and the hallmark Indonesian profile.