Indonesia Sumatra Mandheling

Origin: Simalungun & Karo, North Sumatra, Indonesia
Producer: Simalungun & Karo Community Coop
Elevation: 1,200–1,300 masl
Varietal: Ateng (Sigarar Utang)
Process: Wet-Hulled (Giling Basah)
Grade: TP Grade 1 (Triple-Picked)
Roast Level: Medium-Dark
Flavour Notes: Dried fruits, earthy, heavy creamy body

About the Producers

Grown in the volcanic highlands of North Sumatra, this coffee comes from a community cooperative of smallholder farmers in Simalungun and Karo—two of the seven ethnic groups within the Batak peoples of Sumatra, Indonesia. Coffee farming here is deeply rooted in Batak heritage, with traditions passed down through generations and shaped by the rhythms of the rainforest.

Through the cooperative, farmers pool resources, improve processing methods, and raise quality—blending ancestral knowledge with modern practices. The result is a bold, complex cup that reflects both the land and the cultural legacy of its people.

About Wet-Hulled (Giling Basah) Processing

This traditional Indonesian method—most famously used in Sumatra—developed out of unique local conditions, including climate, geography, and market access. Unlike other processing methods, coffee is hulled while still wet, at around 35–50% moisture, before being dried.

After harvest, farmers often depulp coffee on-site and allow it to ferment briefly before delivering it to a collector or mill. There, the mucilage and parchment are removed at once, and the coffee is dried as exposed green beans—rather than in parchment as is common elsewhere.

This early hulling speeds up drying in Sumatra’s humid environment and gives Wet-Hulled coffees their distinct character: heavy-bodied, earthy, bold, and low in acidity. While riskier due to earlier exposure of the beans, the method suits the needs of smallholder farmers in remote regions.