#IN1004 INDONESIA SUMATRA - MANDHELING G1

SINGLE ORIGIN - INDONESIA SUMATRA - MANDHELING G1

Region | 地區:  

Sumatra, Indonesia

印尼 蘇門答臘

Variant | 品種:  

Mandhling G1 - Typica, Kent

Altitude | 海拔:   

1,100-1,300m

Process | 處理方法:

Wet Hulling 濕剝法

Roast | 烘焙:

Medium Dark 中深焙

Flavour | 風味:

Spices, Almond, Caramel, Delicate Acidity

香料、杏仁、焦糖、細緻酸感

Taste Map | 風味圖譜

Armoa | 香氣: 3/5 

Body | 醇厚: 4/5

Acidity | 酸度: 2/5

More about the Region | 關於產區：

Sumatra is one of the major coffee-producing islands of Indonesia, particularly renowned for its Arabica coffee grown in the northern highlands around Lake Toba and Aceh. The region’s fertile volcanic soil, tropical climate, and high humidity contribute to a distinctive cup profile with earthy, spicy, and full-bodied characteristics. Coffee cultivation in Sumatra is dominated by smallholder farms that follow traditional farming practices.

Buku Abel 是位於埃塞俄比亞南部 Guji 區 Hambella 地帶的一個高海拔村莊，以其風味細緻的咖啡而著稱。該地區擁有肥沃的紅色火山土壤、溫和的氣候，以及 1,750 至 2,000 米的理想海拔條件，使得咖啡風味更加立體，尤其展現出花香與茶感，風格獨特，有別於鄰近的耶加雪菲與西達摩產區。

More about the Beans | 關於咖啡豆：

Mandheling G1 coffee is a mix of Typica and Kent varietals. Typica is one of the oldest Arabica cultivars, known for its sweetness and complexity, while Kent is a Typica-derived hybrid valued for its disease resistance. Grade 1 (G1) designates the highest quality of sorting, indicating very low defect counts and consistent bean size, ensuring a clean, balanced cup.

Mandheling G1 咖啡主要由 Typica 與 Kent 兩種品種組成。Typica 是最古老的阿拉比卡品種之一，以其甜感與複雜度著稱；而 Kent 則是 Typica 的改良種，具備較強的抗病能力。G1（Grade 1）代表最高等級的篩選標準，豆子大小均勻且幾乎無瑕疵，確保咖啡風味乾淨、均衡。

More about the Process | 關於處理法：

Wet hulling, known locally as Giling Basah, is a post-harvest method unique to Indonesia. In this process, the coffee parchment is hulled while still wet—typically at around 30–35% moisture—then dried afterward. This method imparts a heavy body, mellow acidity, and earthy tones to the coffee, contributing to the classic flavor profile of Sumatran Mandheling.

濕剝法是印尼特有的後處理方法。在此程序中，咖啡豆在仍含 30–35% 水分的狀態下去殼，隨後再進行乾燥處理。這種方法使咖啡帶有濃郁的醇厚感、柔和的酸質與泥土氣息，正是蘇門答臘 Mandheling 咖啡經典風味的來源。