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Coffees from Sumatra Are One of the Primadonna Coffees

Coffees from Sumatra Are One of the Primadonna Coffees

Coffees from Sumatra Are One of the Primadonna Coffees

  • Posted by globaladmin
  • On March 11, 2021
  • 0 Comments
  • Coffees from Sumatra, Gayo coffee, Lintong coffee, Minang Solok coffee, Sidikalang coffee, Tanah Karo coffee

Coffees from Sumatra in general, Indonesian coffees have distinctive characters and flavors, such as herbal and earthy. Likewise with Sumatra coffee. It’s just that coffees from this island are felt to be more intense and complex, so for coffee fans who don’t really like sweet and juicy characters, Sumatran coffees are appropriate.

Details about coffees from Sumatra can be listened to as follows.

Mandheling Coffee, Primadona from the Bukit Barisan of Sumatra

Gayo coffee

The Gayo Highlands in Aceh has long been known as a producing area for quality coffees – even in Indonesia. Most of the production is Arabica, although there are also types of Robusta that are processed. However, the number of Robusta is not as much as Arabica. In 2010, Gayo coffee received a Fair Trade certificate from the non-profit organization Fairtrade International.

In October of the same year, Gayo coffee also received the highest score at the Indonesian Specialty Coffee Auction which further marked this region’s coffee as one of the best organic coffees in the world.

Growing area: Gayo Highlands, which includes 3 districts namely, Aceh Tengah (Takengon), Bener Meriah, and Gayo Lues. The planting height ranges from 1200 – 1700 masl.

Tasting profile: Complex – and quite difficult if you have to define just one note in this coffee because all the characters tend to be balanced. No taste dominates. The body is medium, the acidity is balanced and the after taste is quite long. One of the strengths of Gayo coffee is also its fragrant and delicious aroma.

Common processing processes: washed process, honey, and natural.

 

Lintong coffee

Lintong coffee seeds were brought by the Dutch colonial for the first time around 1888. The location of coffee cultivation at that time was concentrated in areas around the Bukit Barisan mountains, near Lake Toba which had an ideal height for the growth of coffee trees.

The coffee-growing areas are generally located around Lintong Nihuta District, Humbang Hasundutan Regency. Therefore, the term Lintong coffee was taken from the word Lintong Nihuta. Since a long time ago, Lintong coffee has been a favorite among coffee drinkers in Europe because of its strong taste and distinctive aroma.

Growth areas: the area around Humbang Hasundutan district, namely Lintong Nihuta sub-district (1,400-1,450 masl), Dolok Sanggul sub-district (1,450-1,600 masl), and around Lake Toba.

Tasting profile: Thicker body, herbal notes, low acidity. Sometimes, this coffee also has a sweetness like dark chocolate.

Typical processing processes: wet-hulled or wet milled.

 

Sidikalang coffee

Sidikalang coffee is one of the mainstays of North Sumatra. Its distinctive aroma and for most coffee fans is considered delicious as its attraction. Sidikalang itself is the capital of the Dairi district which is located in a mountainous area with a cool climate. Its area adjacent to the Bukit Barisan area provides an advantage because it makes the land very fertile.

Growing area: Sidikalang and its surroundings with an altitude of about 1,300 – 1,450 masl.

Tasting profile: Thick body, herbal notes, low acidity but higher and more intense bitterness.

Typical processing processes: wet-hulled or wet milled.

 

Tanah Karo coffee

It is said that the coffee plant in the Tanah Karo area has been known since the early 1900s because the Dutch colonialists brought it to the plains of Europe. Currently, the main variety being developed in Tanah Karo is Arabica.

Growing area: Around Berastagi, Kabanjahe, and the foot of Mount Sinabung with an altitude ranging from 1,275 – 1,400 masl.

Tasting profile: Karo Plateau is also famous as an area for citrus farming, so the coffee from this area often has an interesting taste. Tanah Karo coffees generally have citrus notes, medium acidity, and medium body.

Typical processing processes: wet-hulled or wet milled.

Tanagodang Cafe Specialist Mandheling Coffee in Jakarta

Minang Solok coffee

Minang Solok coffee has been increasingly known for at least the last 2-3 years. Its unique character makes this type of coffee popular quickly and, no wonder, this single-origin soon shot to become the new prima donna in the Sumatran coffee class.

The growing area: the highlands of Solok Regency, West Sumatra, which is close to the slopes of Mount Talang. The altitude of this area ranges from 1,200 – 1,900 masl.

Tasting profile: Minang Solok coffee tends to have a milder taste compared to typical Sumatran coffees. The body is between low-medium, quite a lot of sweetness with notes like tropical fruits and floral aromas so that in general, Minang Solok coffee tends to be similar to typical African coffees.

Common processing processes: washed, honey, and natural.

 

Contact and Information

By bringing quality Indonesian coffee beans to the global market, Global Coffee Indonesia is a part of the solution in promoting Indonesia commodities and community empowerment.

 

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