During this process, farmers use pulping machines to remove the cherry skin, leaving behind a sticky layer of mucilage. This process is called Giling Basah - a coffee processing term used by Indonesian coffee growers that loosely translates to “wet grinding”. Once the coffee cherries are harvested, they are wet-hulled to remove the coffee beans (they’re actually seeds!) from the coffee fruit. The coffee cherries are harvested during a fairly long harvesting season lasting from June to December. Most production of mandheling occurs in the Batak region in west-central Sumatra in Aceh, specifically on the slopes of Mount Leuser in Padang.Ĭoffee farmers use arabica coffee plants - mainly the Catimor and Typica variety - to produce mandheling coffee. The coffee plants are grown between 2,5000 and 5,000 feet above sea level. Mandheling coffee is a coffee variety grown on the Indonesian island of Sumatra. Plus, you’ll learn a bit more about the history of this coffee and how to brew it for the tastiest experience. Here, we’ll dive into where this coffee comes from, how it is produced, and what it tastes like. Want to learn more about mandheling coffee? You’re in the right place. In fact, mandheling coffee is one of our favorite best-kept secrets. That doesn’t mean these varieties are any less tasty. But it can be intimidating when you encounter less obvious coffees, like mandheling coffee. Things like Guatemalan coffee and Colombian coffee are likely familiar to you - even if you don’t fully understand the nuances of each type.
If you’re a beginner coffee drinker, you probably recognize some of the most popular coffee varieties from your trips to the local coffee house.
0 kommentar(er)
