Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Indonesia Sumatra Aceh Gayo Golden Mandheling SC20+
Caramel, butter, light herbal notes, nutty sweetness, rich and full-bodied, with a thick mouthfeel.
Indonesia is the world's largest archipelagic country. Arabica coffee was introduced during the 18th century Dutch colonial period, and over time, the country has grown into one of the top five coffee-producing nations globally. The primary coffee-growing regions are Sumatra, Java, and Sulawesi.
This selection comes from the Gayo region in Aceh Province, a high-altitude mountainous area. Situated on both sides of the equator, Indonesia's humid tropical rainforest climate provides abundant rainfall, while its fertile volcanic soil enriches the coffee plants with essential nutrients. However, due to its remote location and challenging transportation, coffee cultivation in this region only began in 1924. Most farms follow traditional shade-grown, pesticide-free organic farming methods, preserving the natural integrity of the coffee.
Sumatra Golden Mandheling Coffee
Mandheling appears synonymous with Indonesian coffee, yet Mandheling is not a region, place, or variety but a mispronunciation of the Mandailing people from Sumatra. During the Japanese occupation of Indonesia in World War II, a Japanese soldier tasted incredibly aromatic coffee. Curious about the type of coffee, he asked the shop owner, who mistook the question for asking where he was from and replied, "Mandheling." Post-war, Japanese traders brought the coffee to Japan, where it gained immense popularity, thus creating Mandheling coffee.
To address Mandheling's bean defect of excessive size, the Japanese implemented stricter quality control measures many years ago. Through four rounds of manual bean selection to remove defective beans, they produced the uniform and larger-sized "Golden Mandheling." Does larger bean size necessarily mean better taste? It seems so from experience! Larger beans may imply better appearance, more careful handling during processing, ensuring higher quality, and more uniform roasting, resulting in a stable production of superior flavors and mouthfeel!
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region.
This batch has undergone Indonesia's unique Semi-Washed processing method, also known as Wet-Hulled, which is characteristic of Sumatra. Due to the region’s humid climate, the parchment coffee undergoes an initial washing and fermentation process, followed by one to two days of sun drying. At this stage, the moisture content of the beans remains around 30%–50%, but the parchment is removed early before continuing the drying process. This accelerates the overall drying time of the green beans. After approximately two more days of drying, the moisture content is reduced to 12%–13%, making the beans ready for further processing.
This unique Wet-Hulled method is widely used in Indonesia to adapt to its tropical climate and contributes to the distinct flavors of Sumatran coffee.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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