Sumatra Mandheling Gayo TP Grade 1 FTO

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Cupping Notes: Dark Chocolate, sweet orange, balanced earthy finish

Origin: Sumatra, Indonesia

Region: Aceh

Altitude: 1400 MASL

Varietals: Abyssinia, Ateng, Gayo 1, Timtim

Process: Wethulled

Drying: Patio

ABOUT MANDHELING GAYO

With a combined total farming area of 722.45 ha., 713 farmers contributed to this washed FTO offering. The post-harvest washed Giling Basah method unique to Indonesia allows only a few hours for drying, leaving the parchment with a high moisture content before wet hulling by machine. After hulling, the labu (soft swollen beans) are laid out to dry, which reduces size and moisture. The result is a distinctive, mottled appearance and a very pronounced earthy, herbal taste that has come to represent the best-known flavor profile of Indonesia. This process likely emerged in the late 1970s to ensure faster payment for producers who lacked the infrastructure to dry coffee at higher elevations.
The high-altitude and fertile Jagong Jeget is a sub-district in the district of central Aceh, Aceh province. Almost 90% of the population here depend on agriculture, and in particular Arabica coffee, for their livelihood. The greater region of Aceh was once the source of so-called “Mandheling” coffees, but that term has since become a marketing concept and is no longer a true region when applied to coffee. Aceh is sometimes referred to as Gayo or Gayoland, a reference to the Gayonese ethnic group living in the isolated central mountains of Aceh.

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ABOUT MANDHELING GAYO

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