KOPIRICA Sumatra Mandheling Coffee Beans – 100% Arabica, Wet-Hulled Process

Product details of KOPIRICA Coffee (100% Arabica) Indonesia Sumatra Mandheling Single Origin Coffee

KOPIRICA Coffee Bean (100% Arabica) / Indonesia Sumatra Mandheling Single Origin Coffee

Origin: Indonesia

Region: Northern Sumatra
Varietal: Typica, Ateng
Altitude: 1600 – 1800 Meter Above Sea Level
Roast Level: Full City
Processing: Giling Basah (Wet Hulled)

Cup notes: Intensely rich and complex, low acidity, molasses sugars, and complex earth tones, the cup is sweet with hints of wine, cider, and cigar note at the back ground, medium to heavy-bodied, long and lingering aftertaste.

Coffees from the northern part of the Indonesian island of Sumatra are admired for their complex earth and fruit notes that appear to result largely from unorthodox fruit removal and drying practices called “wet hulling.

Traditional Sumatra Mandheling is from small-holder farms, where they process the coffee by pulped off the skin in a hand-crank machine, then ferment the coffee in buckets of water or small concrete tanks to break down the fruity mucilage layer. This is not so different from wet-processing, but the duration they leave it to ferment may not be enough to remove all the mucilage, and they don’t wait for the coffee to dry. At ±40% moisture content, the beans will bring down from highland to trade to middlemen in exchange of money for daily meet, while the coffee with high water moisture will be collected and later sold to the mill, it might be dried a little more, but it is hulled out of the parchment skin wet; hence the term Wet-hulled.