Coffee from Sumatra (an island in western Indonesia) is famous in the specialty coffee world for its distinctive flavor profile, unique processing methods, and rich history.
Here are the key points:
🌱 Origin & Varieties
Grown primarily in the highlands of Aceh (Gayo), Lintong, Mandheling, and Sidikalang.
Most farms are smallholder plots (often less than a hectare per farmer).
Common varieties: Typica, Catimor, and hybrids adapted to local conditions.
☕ Flavor Profile
Sumatran coffees are often described as:
Full-bodied & syrupy – heavier mouthfeel than most other origins.
Low acidity – smooth, mellow, sometimes earthy.
Flavor notes – chocolate, tobacco, cedar, spices, herbs, sometimes tropical fruit.
Often a little "earthy" or "funky", which many coffee lovers prize.
🌀 Processing Method: Giling Basah (Wet Hulling)
A hallmark of Sumatran coffee.
After fermentation, beans are parchment-dried only to ~30–40% moisture (instead of the usual 10–12%).
Farmers then wet-hull (remove the parchment layer while still moist) and continue drying.
This process gives Sumatran coffee its deep, complex, and sometimes rustic flavors, but also contributes to its unique bluish-green raw bean color.
🌍 Cultural & Economic Importance
Coffee has been grown in Sumatra since the Dutch colonial period (1600s–1700s).
It was introduced by the Dutch East India Company.
==========================================================
🌍 Main Sumatran Coffee Regions (Side-by-Side)
| Region / Name | Location | Flavor Profile | Notes |
|---|---|---|---|
| Mandheling | North Sumatra, near Lake Toba | Heavy body, low acidity, earthy, chocolate, herbal, sometimes tobacco | The most famous Sumatran coffee; "Mandheling" isn’t a place but an ethnic group — the name stuck in trade. |
| Lintong | Southwest of Lake Toba (Lintong Nihuta area) | Cleaner, brighter than Mandheling, with herbal, spicy, citrus, and floral tones | Considered a “refined” version of Sumatran coffee; often preferred in specialty circles. |
| Gayo (Aceh) | Aceh highlands, northern tip of Sumatra | Balanced, complex, sweet, syrupy body with cocoa, red fruit, and spice notes | Grown at higher altitudes (up to 1,700+ m), often organic; one of the most prized. |
| Sidikalang | West of Lake Toba, near Bukit Barisan mountains | Bold, full-bodied, chocolate, nutty, slight fruitiness | Less well-known but increasingly recognized for quality. |
----------------------------------------------------------------------------------------------------
Aceh
Elevations are between 900 - 1500m. The highlands are cool but humid.
The region is rich in volcanic soil.
These are optimal growing conditions for Arabica varieties such as: Ateng, Gayo 1, Timtim, and Abyssinia.
Links:
+
+
---------------------------------------------------------------------------------------------------------
Coffee index. Click here :
No comments:
Post a Comment