Indonesian Sumatran Coffee the Story of Sumatra Coffee beans in Aceh producing area

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Starbucks Sumatra Coffee beans introduce the story of Starbucks Sumatra coffee beans

Mantenin G1, Aceh province, Sumatra, Indonesia, 1700 meters above sea level

Product: 1700 meters above sea level in Mantenin G1, Aceh province, Sumatra, Indonesia

(Indonesia Sumatra Gayo Highland 1700m Mandheling G1)

Flavor description: fresh fruit notes, red pomelo, creamy sweet and caramel,

Full-bodied, full-bodied oil, herbal aroma, special aroma, deep finish.

Country of origin: Indonesia (Indonesia)

Producing area: Gayo region of Aceh province, Sumatra

Varieties: Catimor, Caturra, Typica, Sidikalong

Producer: local small farmers in the Gayo region

Altitude: 1700 m above sea level

Grade: G1

Soil: highly fertile black volcanic soil

Treatment: semi-washing (traditional wet stripping method)

Introduction:

Indonesian coffee is very diverse in quality, most of which are based on the island origin as its market name: such as Sumatra, Sulawesi, Jawa or Timur.

The advantage of Indonesian coffee is that most coffee is characterized by strong, introverted flavor and lively moderate acidity. Chinese people think highly of Indonesian Mandheling coffee, and it is one of the coffee products with the highest acceptance of single coffee. Indonesia Mandheling was once praised as the best unique wet peeling coffee bean in the world. Mantenin is a trademark merchandise. Nowadays, as long as the red cherry fruit of coffee harvested in Indonesia is processed by this unique wet peeling method, it will be sold as Mantenin coffee beans. Mandailing grew coffee from the Tapanuli region of northwestern Sumatra, because at the end of World War II, a Japanese soldier introduced the Japanese market and changed the wrong Mandailing into Mandheling coffee because of mispronunciation.

Sumatra (Sumatra):

Coffee in Sumatra is very complex and elusive. Although Sumatra is large, coffee is not grown all over the island. Coffee trees are grown in only the two northernmost provinces of the island's eight provinces, Aceh and Jiangsu: Aceh coffee is mainly produced in the Gayo Mountain mountains around Lake Lake Tawar, and most of the farmers in this area are local Gayo People aborigines. On the other hand, coffee in Jiangsu Province is mainly produced in the world's largest super crater lake-Lake Toba Lake (Tuba Lake) and south Lindong (Lintong) producing area, and the local farmers are mostly composed of Batak People aborigines.

Due to many sharecropper producers and the use of their unique semi-washing treatment and lack of iron in the soil, coffee beans in this area have a special blue color at the stage of fresh beans. The Gayo region is located in Aceh province, north of Sumatra, and coffee is grown in the slopes around the town of Takegon and Lake Tawar in the Gayo region. Most of the planting height is between 1100 and 1300 meters on average in the production area, but after on-the-spot investigation by Taiwan coffee and raw bean traders, they can find a very rare planting high altitude of 1700 meters, which is not common. Taiwan's coffee hobby for "Mantenin" has long been deeply rooted and has a strong and deep preference. This micro-batch of Sumatran plus and juvenile Mantenin G1 is 1700 meters above sea level. The single village at high altitude is from the Taiwan coffee trader, the plateau village support program, which directly buys imports and improves the income of coffee farmers. Plateau village coffee is planted by small farmers under shade trees, with exfoliated processing method to show a unique flavor and low and lively mellow flavor.

Aceh, the northernmost corner of Sumatra, is a fascinating and complex place. Aceh is not an area visited by ordinary people because of its long-term political instability. In recent years, local security and tourism safety have been improved as a result of an agreement between locals and the Jakarta government. Gayo people are hardworking people with a firm personality, and nearly 20% of coffee processors are women. Under this semi-wet and semi-dry peeling and wet washing method, the coffee farm machine removes the peel and pulp of the red cherry fruit. There is still a lot of mucus on the coffee beans, and then it is stored in a fermentation tank for about a day (24 hours). When the fermentation is complete, the attached mucus can be easily washed away with water. Then when the sun-drying reaches about 30% to 35% water content, the coffee bean shell is removed and it can be sold on the market. When the shell of the coffee bean is removed in this semi-wet and semi-dry state, the bean itself reveals a unique dark blue, which reduces the acidity and increases the alcohol thickness (body) of the coffee.

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