Regular price ¥1,650
Unit price per
Flavor Notes
Earthy, Herbal, Red apple, Citrus, Almond, Oolong tea, Brown spice,Round
Beans
Farm: Tiganderket-Sinabung mountain
Producer: Sri Kasiani br Sembiring
Area: Mandailing,North Sumatra
Altitude: 1,200-1,500m
Varietal: Mixed(Sigarar Utang, Ateng super, typica, catimor, P88)
Processing: Wet Hulling
Roast Level
Light roast
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＜Tiganderket – Mount Sinabung＞
This lot comes from the area surrounding Mount Sinabung in North Sumatra, where fertile volcanic soil and elevations between 1,200 and 1,400 meters create an ideal environment for coffee cultivation. Led by Sri Kasiani br. Sembiring, approximately 250 households are involved in supporting coffee production across the region. The total farm area spans around 175 hectares, with approximately 350,000 coffee trees. Annual production is estimated at about 1,800 tons of red cherries, yielding roughly 350 tons of green beans. This land, also rich in vegetable and fruit farming, provides highly favorable conditions for coffee.
Indonesian coffees, including Mandheling, are known for their distinctive processing method called “Giling Basah” (wet hulling). While coffee is typically dried either as whole cherries (natural) or as parchment (washed), this method removes the parchment layer while the beans still retain high moisture content, before completing the drying process. Normally, drying takes one to two weeks, but with this method it can be completed in about three days—an important adaptation to Indonesia’s humid climate.
For this lot, ripe cherries are harvested and fermented for 8 to 12 hours, then pulped and partially dried as parchment to a moisture content of 25–30%. After hulling, the beans are further dried as green beans to around 13% moisture. This unique drying approach contributes to the characteristic flavor profile of Indonesian coffee.
We sourced this coffee from CATUR Coffee Company, an Indonesian coffee company we had the opportunity to engage with during a cupping event at Philocoffea Omotesando last year. CATUR was co-founded by Mikael Jasin, the 2024 World Barista Champion, and is dedicated to managing quality across the entire chain—from production to global presentation.
For more information, please visit their website:
https://www.catur.coffee/
Traditionally, Mandheling coffees are often roasted darker to emphasize body, but this time we approached it with a lighter roast profile. Indonesian coffees are known not only for their flavors but also for their challenging roasting behavior. This lot had particularly high moisture content, and even with strong initial heat during sample roasting, it tended to show slightly underdeveloped, green characteristics.
To address this, we reduced the batch size by 1 kg and adjusted the roast, extending the total roasting time to around 10 minutes to achieve better balance. During roasting, herbal aromas emerged, reinforcing the unique and unmistakable character of Indonesian coffee.
When ground, the coffee releases herbal, tea-like aromas alongside the earthy notes typical of Indonesia. On the palate, gentle fruitiness reminiscent of red apple and citrus gradually unfolds from within its distinctive character. Notes of toasted almond and subtle spice add further complexity, evolving as the cup progresses.
As the coffee cools, the profile becomes calmer and more tea-like. Unique yet सहज to drink, it offers a quietly compelling experience that keeps you coming back for another sip.