|Variety||Catimor & Typica|
|Roast Level||Medium Roast|
Located on the west of volcanic Lake Toba, combined with high altitude and on the equatorial belt, Sidikalang in Northern Sumatra produces one of the most remarkable coffees in the world.
All cherries are from smallholders around Wahana Estate, of which we have distributed the seeds. To achieve high-quality coffee, cherries are only picked when ripe. The cherries are then dried and pulped. This process ensures characteristics, such as fruitiness and sweetness, are infused into the beans during the fermentation process, hence the cup profile.
Wahana Estate segregates every varietal by plots and harvests them separately so as to unlock the potential of each varietal. Furthermore, only the red cherries are harvested and then processed separately in their own washing station.
Cherries are picked during the peak of harvest, then washed and pulped. They are fermented with mucilage, in a fermentation tank, and then subsequently washed to become wet parchment. These parchments are dried to a moisture level of approximately 30%, which is then hulled (so-called ‘Wet Hulled’) and dried to its final stage. The coffees are then hand-picked and sorted for export.
This coffee makes full bodied cup & perfect for a latte & cappuccino. Smooth dark chocolate notes and finish with raisin & nutmeg spices notes. When paired with milk, you'll get a lovely toffee & very creamy latte. We love to enjoy this coffee in flat white or piccolo for a creamy coffee in the morning.
|Brewing ratio||1 : 1.6|
|Brew time||25-33 seconds|
|Brewing ratio||1 : 15|
|Brew time||3 minutes|
|Roast Date||29th of March|
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