Description
About Mandheling Wine Coffee
Sumatra Mandheling Wine Coffee is a uniquely processed coffee originating from the Lintong region in North Sumatra, Indonesia, specifically around the area of Lake Toba. The “Mandheling” name historically refers to the Mandailing people, though production is centered in the highlands of the Lintongnihuta district.
Its primary uniqueness lies not in the bean varietal (typically Typica or Bourbon) but in its specific semi-washed (wet-hulled) and anaerobic fermentation process. Producers intentionally control the fermentation of the pulped beans in airtight tanks for 48-72 hours.
This anaerobic environment encourages the development of pronounced wine-like, fruity, and berry notes (such as dark cherry, plum, or raisin), a distinct acidity, and a heavy, syrupy body, differentiating it from traditional earthy or herbal Mandheling profiles.
Specification
- Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
- Type: Arabica
- Screen Size: 15-19Â
- Moisture: Max 13%Â
- Triage: Max 6-8%Â
- Defect Value: 6-8 (As per sample)
- Cupping Score: 84+
- Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.
Characteristics
- Fragrance/Aroma: Fresh, Nutty
- Flavor: Floral, Dark Chocolate, Woody
- Acidity: Medium
- Body: Medium
Description Scheme
- Time from Flowers to Be Berry: 9 MonthsÂ
- Production (Kg/Ha): 800 to 1500Â Â
- Optimal Temperature: 13 to 28°C
- Optimal Rainfall: 100 to 3000 mm
- Altitude: 1000 to 1400 from Sea Level (asl)
- Soil Type: Black Soil /Soil Formed of Young
Materials are very Fertile and Volcanic and contain Micro Nutrients Important to Plants. - Country of Origin: Indonesia
- Production Areas: Aceh Gayo Highland / Batak Highland
- Caffeine Content: 0.8 to 1.4%
- Form of Seeds: Flat with a Clear Midline
- Character Stew: Acid & Chocolate
- Method of Harvest: Mechanical and Hand Pick
- Processing Method: Fermentation Method
