Rarity: "SUMATRA" (200g)

Recommended brewing methods:

Our selection of rarity  coffee represents the rarest and finest types produced in the world  today. A real treat for the connoisseur and the curious.

Rarity: INDONESIA AGED SUMATRA ARABICATP MANDHELING GRADE 1

A unique coffee. The beans are aged in their skin (pergamino) and  stored in the cooler air of the farm. The coffee is only hulled just prior to export. 

• Aged 2 years
• Heavy body with leather/tobacco notes
• No pronounced acidity, dense and earthy

REGION: Sumatra Mandheling
ALTITUDE: 1,100 - 1,400 masl
PRODUCER: Smallholder producers
HARVEST PERIOD: Sept - Dec
PROCESSING: Semi-Washed
CLASSIFICATION: giling basah (semi-washed), aged

Around 17,000 islands make up the Republic of Indonesia. They stretch  over more than 5,000 kilometers along the equator. Naturally,  landscapes and cultures vary from region to region. There are Indian,  Arabic, Chinese and European influences to Indonesia's identity and a  broad spread of religious beliefs. Nevertheless, Indonesia is often held  as an example of peaceful co-existence and tolerance despite divergent  lifestyles. As diverse as the Indonesian people is Indonesian coffee. Flavors differ significantly from island to island. Exploring them can truly turn into an exciting and adventurous activity.

Coffee  cultivation in Indonesia holds a 300-year-old history. Today, Indonesia  is said to be one of the top five coffee-exporting countries in the  world. Out of the roughly 17,000 islands, only about a handful emerged as major Indonesian coffee-producing regions. Among the better-known ones are Sumatra, Sulawesi, Java, but also smaller islands such as Bali  and Flores. 

Approx. 92% of the coffee production is in the hands of small producers using traditional techniques. This coffee comes from the Mandheling region of Sumatra, named after the local ethnic group “Mandailing“, who live in the northern part of the island, in the Aceh region around Lake Tawar. Coffees from Sumatra are well known for their unique processing known as “giling basah”. This process is only used in Indonesia and combines elements from both washed and natural processing. This semi-washed (also known as wet-hulled) processing starts by pulping the cherries and then letting the beans ferment with their mucilage. The beans are then washed and dried until they reach around 30% of moisture content. Then they are hulled with this moisture level and laid down to dry.

This coffee was also aged. Aging has to take place in a tropical environment, where beans absorb moisture during the rainy season and give it back during the dry season. Through this process, the flavor notes are accentuated but also make the coffee mellow. Moreover, the storing conditions at the warehouse are essential for a successfully aged coffee: right humidity, frequent movement, and turning of bags. Finally, before export, the coffee was sorted and cleaned three times, resulting in a clean and clear cup