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Specification of Arabica Mandheling Coffee for Export Quality

  • Type : Arabica Mandheling / Mandailing (Green Bean)
  • Variety : Sigararutang
  • Origin : Mandheling (Tapanuli)
  • Altitude : 1200 – 1600 MASL
  • Processing Type : Semi Wash, Full Wash
  • Moisture : 13% Max
  • Trease / Trash : 1-2%
  • Grade I : Defect : 0-11%
  • Grade II : Defect : 12-25%
  • Grade III : Defect : 26-44%
  • Packaging : Jute Bag or PP Bag or Depend on Buyer Request
  • Weight : 60 kg / Bag
  • For Inquiry and more information and specification about our products, please contact us through our Whatsapp or E-mail

Description

Mandailing coffee has been known to the world since 1878. The name Mandailing itself is taken from the name of one of the tribes in North Sumatra. Mandailing coffee grows well at an altitude of 1200 meters above sea level. In 1699, the Dutch colonial brought coffee to Indonesia. Arabica coffee was planted for the first time in the Mandailing Natal area, Pekantan Regency, North Sumatra. Because mandheling coffee is of the arabica type, the character of mandheling coffee certainly has a sour taste and a distinctive aroma. However, when compared to other types of Sumatran arabica coffee, the acidity level of mandheling coffee tends to be low. The sweet aftertaste is also one of the distinctive characters. This sweet aftertaste seems to be an antidote to the tongue after sipping a slightly thick body. The following are some of the characteristics of Sumatran Mandheling Coffee: Notes: A distinctive taste of spices that blend. Acidity: Sumatran Mandheling Coffee has a low level of acidity. Slightly Mouthfeel: The aftertaste of Mandheling Coffee can be said to be light, it doesn't leave a long lasting impression on the mouth. Body: Mandheling coffee has a very heavy body. Indo Agri Center provides and export high quality of Arabica Mandeling Coffee with various grades.

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