Farmer/Grower: Small farms near Sidikalang and around Lake Toba
Varieties: Bourbon and Typica
Processing: Wet Hulled (Giling Basah)
Altitude: 1300-1500 m.a.s.l.
Density: 1.11 g/ml
Harvest Date: December, 2020
Arrival Date: April, 2021
Grade: Grade 1
SCA Cupping Score: 84.5
Tobacco fragrance, bittersweet chocolate, almond, grapefruit acidity, heavy body.
A classic profile for grade 1 Sumatran coffee. Roasts similar to most Indonesian coffees. The wet-hulling and drying process leaves beans looking like a jade green and have higher humidity so more heat/energy is required at the early stages of the roast. This coffee shines at the medium to dark roast levels with a very full body and lots of sweet notes. A clean grapefruit-like acidity shows at the lighter roast levels. Great for Sumatran coffee lovers or using in a blend!
The estate has a Corporate Social Responsibility program that provides farmers a support centre, workers housing with potable water and sanitary facilities, workers safety and training programs, free healthcare and free education. Child labor and forced labor is strictly forbidden. The program also provides seeds to local farmers along with the training and education to improve their farm management skills.
This coffee consists of many smallholder farms that surround the estate and town. Wahana Estate has developed a program to distribute the Typica and Bourbon seeds that were grown, harvested and delivered to build this exceptional blend from the growers in the area. The program buys back the collected cherries from the mature plants and processes the coffee on site at Wahana Estate. Fresh cherries are picked up daily and delivered to Wahana Estate where they are washed, pulped and fermented with mucilage on the parchment coffee in a fermentation tank. After fermentation, the coffee is washed and the parchment is dried to approximately 30% moisture content. At this time, the parchment is removed in a process known as Giling Basah, or “wet hulled”, and the green coffee is dried to the final moisture content of 12%. The dried coffee is then sorted by hand and machine sorted by density and color for final sortation before bagging and exporting. Wahana Estate consists of 500 ha of land in the town of Sidikalang in Northern Indonesia just West of Lake Toba.
Full shade is implemented on the farm. By controlling the wet-mill and drying processes, Wahana Estate has better control over the consistency and cup quality of the coffees being delivered. Only fully ripe cherries are delivered with a brix up to 20. Wahana Estate has achieved Rainforest Alliance Certification (RFA) and practices sustainable agriculture by maintaining a shade canopy, protecting native trees and wildlife, maintaining soil productivity, using organic fertilizers such as composting and managing pest and diseases in an ecologically friendly manner.
I roasted a few roasts of this bean all around 21%-22% RDT and end temp around 417F and they all tasted great as a coffee and as espresso. My next roast will be specifically for espresso and will roast it darker where the end temp being around 425-430F. I really enjoyed this coffee. The description is spot on with the tasting notes.