Which Indonesian Coffee Bean Brand is Best|West Sumatra Kerinci Valley Vinous Natural Process

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FrontStreet Coffee - Indonesian Coffee Bean Brand Recommendation | Sumatra West Kerinci Natural Processing

Sumatra West Kerinci Natural

Sumatra West Kerinci Natural Processing

Flavor Description: Rich wine aroma, passion fruit, strawberry, grape and honey dried fragrance. The entry is rich rum aroma accompanied by passion fruit, mango, blueberry and grape flavors, with a tail end featuring Indonesia's unique cedar and herbal aroma. The flavor is strong and the taste is full and solid.

Which Indonesian Coffee Bean Brand is the Best? Of course, it's Mandheling!

Introduction:

The Sumatran coffee, commonly known as Mandheling, comes from Sumatra Island in Indonesia. This island is Indonesia's second-largest island and the world's sixth-largest island, covering a vast area of 470,000 square kilometers - fully thirteen times the size of Taiwan! Although Sumatra Island is large, not the entire island produces coffee. The large-scale cultivation of coffee trees is only in the two northernmost provinces among the island's eight provinces - Aceh Province and North Sumatra Province: Aceh (Gayo) coffee is mainly produced around Lake Tawar in the Gayo Mountain area, where most farmers are local Gayo People indigenous people; while North Sumatra Province coffee primarily comes from the Sidikalang production area on the west side of Lake Toba (the world's largest super-caldera lake) and the Lintong production area on the south side, where local farmers are mostly composed of Batak People indigenous people.

In Indonesia, 90% of coffee belongs to Robusta, probably as a result of the devastating coffee leaf rust disease in the 19th century. However, in the Toraja production area, 95% of coffee belongs to Arabica.

The main coffee variety in the Sulawesi Toraja production area is S795 (also known as Jember), belonging to the Arabica species, with strong resistance to leaf rust disease and prominent sweetness (maple syrup/brown sugar flavors).

Production and Processing

Good geographical climate and coffee varieties are not enough to guarantee coffee quality; it also requires the hard work of producers. The Indonesian-Japanese joint venture company Toarco Toraja has established strict procedures and standards for coffee production, including picking, storage, transportation, and other aspects.

The most common processing method in Indonesia is wet hulling. Essentially, this is a relatively rough processing method that can easily cause raw bean defects, but its biggest advantage is avoiding the problem of coffee fermentation and spoilage during processing (Indonesia has a humid climate).

Knowledge Expansion: In the mid-19th century, Dutch people began planting coffee here. The coffee industry in this region emerged and became known to the world in the 1970s, entering a golden period of rapid development in the 1990s. Currently, specialty coffee from the Toraja production area is mainly exported to Japan.

In Brief:

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