Ketiara Cooperative also produce Sumatra Classic Mandheling which is produce from 100% origin Gayo Highland coffee farms. Its processing method is the main factor that create the profile of Classical Sumatra Mandheling which we preserved and passed on for centuries. Sumatra Mandheling has no origin, It is blend from various variety of Arabica coffee harvested from different region, different altitudes, and produce by hundreds thousands of small scale producers. The Giling Basah (wet hulled) is one of the key to produce Sumatra Classic Mandheling profile. Notes of cocoa, tobacco, earthy, and cedar wood can show well in the cup also dried fruit, clove, and sweet spices. Depending on the region, or blend of regions, the flavours of the land and processing can be very pronounced. What sad is, that those who are not familiar, sometimes the label “Mandheling” become even more important than the actual profile of the coffee they purchase.įor those who experience with this classical Sumatra profile, they preserve and inherited experience with smooth, sweet full body that is balanced and intense, low-medium acidity. Today, even coffee which is harvested from areas that are far-far away from Mandailing region, such as Lintong coffee, Aceh Gayo are still traded using Mandheling brand due to customer expectation to maintain and inherited experience with the classical Sumatra profile. Mandailing coffee is actually not only produced in areas inhabited by the Mandailing ethnicity, but also comes from different region from Sumatra inland, such as Tapanuli, Sibolga, Pakpak.
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