Introduction to Indonesian Sumatra Coffee - Flavor Profile and Taste Notes of Aged Sumatra Coffee Beans

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FrontStreet Coffee's Brief History of Indonesian Sumatra Coffee

For most coffee enthusiasts, when mentioning Indonesia, the first reaction is often the wild and bold Mandheling coffee, which is fragrant, mellow, and distinctive. After all, in the current wave of specialty coffee, Mandheling, which emphasizes taste over flavor, appears particularly unique. However, besides the famous Mandheling coffee, Indonesia also holds an undeniable position in the milestones of coffee development. It not only produces high-quality coffee but is also the origin of modern commercial coffee, as well as the birthplace of the washed processing method and the wet hulling method.

In 1696, the Dutch governor of Malabar in India sent a batch of coffee seedlings to the Dutch governor of Batavia (now Jakarta), marking Indonesia's first coffee cultivation. Unfortunately, this first batch of coffee seedlings was destroyed by floods. In 1699, Batavia received another gift, and this time, the coffee seedlings survived successfully and welcomed their first harvest in 1701. Later, Indonesian coffee was introduced to the Netherlands and France. A French officer stole coffee seeds and planted them on the French territory of Martinique in 1718. Subsequently, coffee was quickly introduced to Brazil and spread to Central and South America.

In 1740, the Dutch invented the washed processing method when growing coffee in Java, Indonesia. Indonesian coffee farmers discovered that coffee processed this way had a very clear and bright taste, with much fewer uncontrollable bad flavors, and subsequently promoted the washed method. (If you want to learn more about coffee washed processing, welcome to read this article "Coffee Processing Class: Washed Method"). However, washed processed coffee from Indonesia is currently quite rare.

Besides giving birth to the washed method, Indonesia also adapted to local conditions and created the unique wet hulling method (Giling Basah) due to the peculiar weather with constant rain. (For specific information, you can click here "Coffee Processing Class: Wet Hulling Method Giling Basah"). This processing method not only saves time and water but also creates a unique herbal taste and intense flavor exclusive to Indonesia.

Aged Mandheling

In Indonesia, there is a magical coffee called Aged Mandheling.

The so-called aged beans are not just stored for two years; they must be carefully selected high-quality green coffee beans, stored for more than 2-3 years in well-ventilated warehouses or special temperature and humidity-controlled storage facilities. Additionally, the bags must be regularly turned and inspected to ensure consistent drying of the coffee beans.

Aged Mandheling has a more golden color and lower acidity.

As time passes, the acidity of the coffee gradually converts into sugar, leaving a solid aftertaste and sweet finish. The flavor becomes as captivating as Pu'er tea.

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