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.
Wahana is one of the largest privately owned coffee estates in Indonesia! 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. The local area has ideal locations for quality coffees! With elevations up to 1500 meters above sea level, varieties are grown that have a high quality potential. 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.
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