سومطرة مزرعة واهانا طبيعي ماندهيلينغمقدمة حبوب البن:
Coffee growing region
Wahana Estate was established in 2005 and is located near LeaMungkur Village in the Sidikalang District of North Sumatra, Indonesia. Sidikalang has long been one of Indonesia’s renowned coffee-growing regions.
The area where Wahana Estate is situated has an elevation between 1200-1500 meters, with annual rainfall of 2000-3000 mm. Additionally, the region enjoys a relatively cool climate and a diurnal temperature variation exceeding 10°C. Thanks to these conditions, the red coffee cherries produced at Wahana have a sugar content of over 13%.
Wahana Estate is still a relatively young estate and continues to expand year by year. The estate covers an area of approximately 500 hectares. The owner plans to expand the coffee cultivation area as much as possible in the coming years.
A significant portion of Wahana Estate is covered by protected forest, which includes many native plant and tree species around valleys and rivers.
Another 30 hectares of Wahana Estate are dedicated to coffee seedling cultivation to improve the yield of single-origin coffee on a larger scale. New seedlings are nurtured in sandy seedbeds for three months before being transplanted into nursery plastic bags for 7–8 months.
After that, the coffee seedlings are planted in designated areas and carefully labeled for future variety identification.
Currently planted local varieties include: Long Berry from Aceh, Toraja from Sulawesi, Rasuna from Sumatra, S795 and Dong Sari from Java. International seedling varieties include Villa Sachi from Costa Rica, Caturra from Costa Rica, Catuai from Costa Rica, and Typica from Colombia.
To produce high-quality North Sumatra coffee, Wahana Estate plants shade trees on the farm and uses organic fertilizers (compost), practicing sustainable agriculture.
Wahana Estate isolates different coffee varieties by plot and harvests them separately to bring out the potential of each variety. In addition, only red cherries are picked and then processed individually.
Processing method
The processing method for this coffee bean is not the wet-hulled method unique to Indonesia, but rather the more challenging natural (sun-dried) process.
The natural process begins with manually selecting defective coffee beans, as well as unripe or overripe coffee cherries.
The coffee cherries are then evenly spread out on drying beds and turned several times a day.
The drying process usually lasts about 2-3 weeks, depending on local weather conditions. The humid and rainy climate in Indonesia can extend this duration. Once the internal moisture content of the coffee beans drops to 11-13%, the sun-drying stage is complete.
After drying, the outer skin of the coffee cherries has become hard and dry, and can be removed using a hulling machine.
Roasting profile
