Skip to product information
1 of 3


WS Indonesia Sumatra Danau Toba

Regular price $12.50 USD
Regular price Sale price $12.50 USD
Shipping calculated at checkout.


Coffee grows in the northern highlands, in an areas known as Tapanuli, Aceh and Gayo; and further south at Lintong, near lake Toba (one of the deepest in the world). Mandheling is not a region but a people of northern Sumatra, but much coffee from that area is named after them. Most coffee in Sumatra is grown between 2,500 and 5,500 feet and nearly all coffee is grown by smallholders coffee farmer. Nine out of 10 coffee farmers in Sumatra grow coffee on less than one hectare of land.

This Sumatran coffee is bought from the Mukti Ali co-op of smallholder farmers. Lindong Mandheling refers to the Arabica coffee in the mountains around Lake Toba (Lake Toba) in Subei Province.

This lake is located in the north of Medan (Medan), the capital of Sumatra Island, and is an alpine freshwater lake. The average altitude is about 900 meters above sea level. Lindong Mandheling is also the traditional Mandheling coffee, which belongs to the regular version of Mandheling coffee. After wet planing, it presents the unique aroma of Mandheling's unique herbal plants. Therefore, Qianjie added Lindong Mandheling to the daily ration bean series, so that curious babies can also taste the unique aroma of Indonesian coffee.

Wet Hulling

Virtually all Sumatran coffee is wet hulled, a process known as "giling basah". In Indonesia, humidity ranges between 70% and 90% all year round, typhoons come at any time and annual rainfall even exceeds 2,000 mm. With such bad weather, it is impossible to use 2-3 weeks of sun drying as in Africa. The washing process is not only time-consuming, but also consumes more labor and water resources. Indonesia, which aspires to mass production, cannot afford it, so it has developed a unique method of semi-washing.

The peeled and pulped coffee cherries are poured directly into the tank for a short fermentation for a few hours. At that time, a small amount of pectin remains in the bean shell, and the mucous is removed with a brush. The shelled beans are then dried in the sun. The first drying only needs to reach a moisture content of 30-40%. After about 2-3 days, the farmers will sell the green beans to buyers. The buyer will directly hull the purchased semi-dried hulled beans with a machine to obtain the green bean.