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Indonesia Sumatra Mandheling Triple Pick G1

Preparation: Whole Bean
Quantity: 200g 11th April

200g pack beans in stock, order by 12 pm & ship in the evening
400g & 1kg pack fresh roast to order every weekend, ship within 3-5 working days
100% arabica coffee beans only


Process : Wet Process (Washed)

Region : Batak Region of West-Central Sumatra, Aceh

Varietal : Catimor, Typica

Altitude : 750m - 1500m

Roast Level : Medium Roast 

Tasting Notes : Pungent, caramelish, dark chocolate in aroma. Resonant, saturated finish with pleasant acidity

Quantity : 200g

About BEAM:

About this coffee:

Indonesia boasts a rich history of coffee production; however, its coffees have recently been overlooked by the specialty market. We take great pride in our innovative and continuously expanding supply chain, enabling us to offer you high-quality coffees sourced from various unique regions in Indonesia.

One notable aspect for which Indonesia is renowned is its distinctive wet hulling process, known as "giling basah." Although the exact origins of this method remain uncertain, it is believed to have emerged in Aceh during the late 1970s.

The Mandheling region of Sumatra is notable for a distinctive characteristic—the wet-hulled process or gilling basah—unique to Indonesia. The prevailing high humidity levels in the environment impede the beans from drying adequately before hulling.

The wet-hulled process commences with a standard pulping step to remove the cherry skin, followed by the beans' placement in fermentation tanks, where a significant portion of the mucilage layer remains intact on the parchment. Overnight, the beans undergo a dry fermentation within their own pulp.

Subsequently, they undergo a washing process. Following this, the parchment is dried briefly until it reaches a moisture level of 25 to 30%. Producers have the option to sell their coffee as wet parchment or partially dried parchment to buying centres, which then hull the coffee at the elevated moisture level, facilitating a faster drying process.

The term "triple picked" describes the meticulous preparation of green beans, indicating that the coffee has undergone three rounds of sorting and cleaning before being packaged and shipped.

Brewing Recipe : 

20g of coffee yield to 35g of espresso 
28 - 32 seconds

20g of coffee to 300ml of water
2-3 minutes, 93ºc brewing temperature