Indonesia Sumatra Gayo Mandheling Lestari Wells G1 Washed
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 Gayo Mandheling Lestari Wells G1 Washed
Brown sugar, Vanilla, Dried fruit, with a Rich dark chocolate finish.
Indonesia is a vast archipelagic country composed of numerous volcanic islands, naturally endowed with an excellent coffee-growing environment and favorable latitude. Each island has its own unique characteristics due to differences in terrain and climate. The main coffee-growing islands in Indonesia include Sumatra, Sulawesi, Java, Sumbawa, Flores, and Papua. Among them, Sumatra is the most significant coffee-producing region, famous for its renowned 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.
The Tim Tim variety, also known as Timor, is a natural hybrid of Arabica and Robusta. It was discovered in Timor, Indonesia, in the 1940s and is highly resistant to leaf rust, cold-tolerant, and high-yielding. The trees are robust, with strong trunks and drooping branches that allow nutrients to be effectively distributed. Its flavor profile is rich and full-bodied, with low acidity.
G1 (Grade 1): The highest/prime green bean grade for Indonesian coffee, especially Arabica or coffees from the Sumatran region. Grading is primarily based on defect count, bean size (screen size), and sometimes hand-sorting quality, among other factors.
(Coffee Processes)
Coffee processing refers to the transformation of ripe red coffee cherries into dried green coffee beans. Each method has its pros and cons, influenced by the natural environment and specific needs of the production region. Therefore, each coffee-producing area adopts processing methods best suited to its conditions. This batch uses the Washed Process, which are summarized below:
【Washed Process】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
【Manufacturer Information】
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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