Bali, Java, Gayo & Mandheling Wine

Specification

• Available Products: Green Coffee Beans, Roasted Coffee Beans, Ground Coffee
• Type: Arabica
• Screen Size: 15-19 
• Moisture: Max 13% 
• Triage: Max 6-8% 
• Defect Value: 6-8 (As per sample)
• Cupping Score: 84+
• Crop Year: 2024
• Lot Size: 200
• Bag Size: 60 KG
• Packaging: GrainPro Liner
• Certifications: Fair Trade, Organic, USDA, Rain Forest Alliance, Halal.

Characteristics

• Fragrance/Aroma: Fresh, Nutty
• Flavor: Floral, Fresh Spicy, Dark Chocolate, Caramel
• Acidity: Medium-high (coffee cherries fragrance)
• Body: Strong but Soft and Mild

Description Scheme

• Time from Flowers to Be Berry: 9 Months 
• Production (Kg/Ha): 800 to 1500   
• Optimal Temperature: 13 to 28°C
• Optimal Rainfall: 100 to 3000 mm
• Altitude: 1200 to 1700 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, wet and dry hulled

About Bali, Java, Gayo and Mandheling Wine

Bali, Java, Gayo and Mandheling Wine After selecting the red coffee cherries, then these coffee cherries will undergo a dry process that is almost similar to the natural process, namely direct drying until the coffee cherries dry naturally. If the natural process takes about two weeks to dry, then wine coffee takes 30 – 60 days (depending on the weather too).

The drying process is intentionally longer because farmers believe that the longer it is dried, the more attached the cherries will be to the coffee beans. And that’s what will bring out the taste and aroma of wine.

1. Bali Wine Coffee

Bali Wine Coffee is grown in the highlands of Kintamani, where volcanic soil and cool temperatures contribute to its complex flavor. The wine process involves fermenting coffee cherries with the mucilage intact for an extended period, allowing natural sugars to develop. This results in a fruity, slightly acidic cup with hints of red berries, floral notes, and a smooth, wine-like aftertaste.

2. Java Wine Coffee

Java, one of Indonesia’s oldest coffee-growing regions, is also known for producing Wine Coffee with a bold and refined character. The cherries are fermented slowly to create a deep, full-bodied cup with notes of dark fruit, raisins, and mild spice. This coffee is perfect for those who enjoy a rich, velvety mouthfeel with a balanced acidity.

3. Gayo Wine Coffee

Grown in the high-altitude plantations of Aceh, Sumatra, Gayo Wine Coffee is known for its bright acidity and fermented fruit flavors. The unique wine process brings out complex layers of red grapes, plum, caramel, and chocolate, creating a dynamic and vibrant cup. This variety is highly sought after due to its organic farming methods and clean, well-balanced profile.

4. Mandheling Wine Coffee

Mandheling, another renowned Sumatran coffee, offers a bold and intense wine coffee experience. The wet-hulled (Giling Basah) method combined with extended fermentation gives it a deep, earthy, and syrupy body, with notes of fermented red fruit, spice, and dark chocolate. This variant is perfect for those who love strong, full-bodied coffee with a lingering, wine-like finish.