Introduction of the processing process of fine gold in Sumatran boutique coffee

Variety: Arabica, Sumatra

Grade: Grade-1

Producing area: Lindong area of Sumatra

Altitude: 1200 ~ 1500m

Refining method: wet planing method

Number of hand selections: four hand selections

Reference flavor: spices, cream, dark chocolate

Indonesia is a country of thousands of beautiful islands, one of which is called Sumatra. There is a Lindong area in the north of Sumatra, where beans are picked and processed by hand in a restricted farm-called GOLD TOP MANDHELING.

The hand-picked and hand-processed selected beans are finally processed by wet planing, sun drying and shelling, and then go through the drying process, two times of cleaning and four times of HAND-PICK (manual selection). So it can be said to be a very selected high-quality coffee beans.

Selection process

The purchasing company of the place of origin buys the crimson coffee fruit directly from the farmers and immediately removes the pulp of the coffee and the sheepskin. Then wash the coffee beans with sheepskin in a small sink. The aim is to remove the impurities from the sheepskin for about 1-2 minutes. The washed beans are sun-treated and transported directly to Medan's export company. Then the export company shelled the beans after two days of sun exposure. Because the moisture content of the treated beans is still as high as 40%, the moisture content must be reduced to 12.5% by sun exposure.

Fully dried beans must go through specific gravity treatment, air volume selection and screen selection, silver skin, adzuki beans, defective beans, foreign bodies are removed, and finally manually selected to achieve the highest level of Golden Ding Mantenin.