Raspberry, black pepper, tamarind & dark chocolate
Smokey and full bodied
Located near Tingkem in the Regency of Bener Meriah, the farmer group compromises of 400 farmers spread over 450 ha who grow their coffee in the rich and fertile volcanic loam soils which are comprised of a mixture of sand, silt and clay.
This soil type combined with the climate allow for the perfect growing conditions of coffee giving the rich and full bodied, spicy and smokey coffees associated with the region. The Mandheling coffee represent all Arabica coffee in this area and the name derives from the Mandailing people who produce coffee in the Tapanuli region.
The members of the group receive training on tree management looking at the application of pesticides, pruning and picking ripe cherries to assure the best quality possible. Within this farmers also receive training on conservation of the natural environment looking at measures to prevent soil degradation, erosion and improving soil health. They are also educated on waste management as well as ensuring safe working conditions for themselves. Once picked the coffee undergoes a 12-hour fermentation process before then being dried for 1-2 days to around 35-40% moisture.
Once the coffee has reached this moisture it is then sent for hulling and then further dried to down to around 15-18%.
From here the coffee is then transported to Medan where it is finally dried down to 13% moisture content before It is then packed in grain pro lined bags ready for shipping.