Unique Wet-Hulling Method | How to Brew Sumatran Wahana Estate Natural Aceh Mandheling

Unique Wet-Hulled Method | Sumatra Wahana Estate Natural Aceh Mandheling: How to Brew and Describe the Flavor

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Wahana Estate was established in 2005, located in the Lae Mungkur village of North Sumatra, with an average altitude of approximately 1,300-1,500 meters above sea level, covering 500 hectares and cultivating Arabica coffee varieties. The Wahana natural process comes from Wahana Estate in the Sidicalang region, which is located on the left side of Lake Toba, where local agricultural supplies and commercial activities are concentrated. Wahana should actually be correctly named Wahana - this is what the estate owner Maria told us, but the translated name "Wahana" was considered acceptable in 2007, leading to its continued incorrect use. With the arrival of new coffee beans, we are taking this opportunity to correct the name. A 30-minute drive from the farm leads to Lake Toba; Wahana's wet-hulled processing method possesses the advantages of premium Asian natural process coffees, featuring a sweet, robust style with acceptable cleanliness! The unique licorice and mushroom herbal sweetness in light roasts is particularly distinctive!

Wahana Estate cultivates coffee on 250 hectares, with 30 hectares dedicated to coffee seedling nurseries and 10 hectares to coffee processing facilities. The estate employs 2,000 coffee farmers who cultivate different single-variety coffees and use various processing methods including washed, semi-washed, and natural to meet consumer demands. Wahana Estate maintains good relationships with small farmers, providing free fertilizers, shade trees, and seeds to help them establish better coffee quality.

Indonesia's several major islands are all famous for their coffee, including: Sumatra, Java, Sulawesi, and Bali. The main Arabica distribution centers in Sumatra are along Lake Toba in North Sumatra province: Lintong, Dairi valley, Sidicalang, and the distinctly different northern style of Takengon in Aceh province - these are the more important distribution centers.

Aceh province is located in northern Sumatra. The coffee-producing areas in this region are mainly around Lake Tawar and the Gayo Mountain range. This batch of coffee was imported by Oshe and is a Sumatran coffee with excellent cleanliness. Mandheling originally referred to coffee produced in the Lintong area on the southeastern shore of Lake Toba in southern Sumatra. Lake Toba is the world's largest volcanic lake, approximately 100 kilometers long and up to 31 kilometers at its widest point. In the past decade, the political and economic environment in North Sumatra's Aceh province has been relatively stable, with significant improvements in coffee production and quality, now rivaling the southern Mandheling. Coffee green bean suppliers refer to coffee produced here as Aceh Mandheling. This batch of coffee is more suitable for medium to dark roasts, with dry aromas carrying some bittersweet dark chocolate and fresh herbal notes. The wet aroma has spicy notes similar to pepper and syrupy sweetness. The cupping experience presents a sweet, rich, and thick mouthfeel, with bittersweet chocolate and caramel sweetness blending with herbal and pine aromas, creating a woody sweetness that is clean and mellow - an excellent value Aceh Mandheling. Although the fruit flavors are not obvious in light roasts, there are sour-sweet notes similar to preserved plums and fresh phytoncides, with a very smooth mouthfeel and persistent sweetness. Mandheling coffee is considered one of the world's most full-bodied coffees, with noticeable smoothness on the palate, lower acidity, rich body, and a vibrant yet lively character. Subtle acidity blends with the most intense flavors, complemented by faint herbal plant aromas. Mandheling from the Sumatran mountain region is world-renowned for its rich texture, special herbal notes, depth, and cleanliness.

Coffee Details

Country: Sumatra

Altitude: 1,300-1,400m

Variety: Andungsari

Processing Method: Wet-Hulled

Flavor Profile: Herbal, asparagus juice, ginseng, smoked plum, nuts, enhanced caramel and chocolate, diminishing sweet herbal notes, also with honey sweetness. Overall, the dominant flavors are rich spice chocolate and mushroom notes, with a rich mouthfeel.

FrontStreet Coffee's Recommended Brewing Method

Dripper: KONO dripper

Water Temperature: 88°C

Grind Size: Fuji Royal grinder setting 4

Brewing Method: Water-to-coffee ratio 1:14, 17g coffee grounds, first pour 25g water, 30s bloom, second pour to 238g water, extraction time approximately 2:30 seconds

Analysis

The KONO dripper has fewer ribs at the bottom, causing the filter paper to adhere closely to the dripper, which restricts airflow. This allows water and coffee grounds to have longer contact and steeping time in the dripper, ensuring proper extraction time and rate for coarse grinds. This enables the coffee grounds to be fully extracted, enhancing the rich mouthfeel and making the flavor more concentrated.

Flavor

Well-balanced, clean, with a thick and solid mouthfeel, and a persistent dark chocolate aftertaste.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473