Indonesia Sumatra Lintong Raja Harimau Mandheling Wet Hulled

Description

About This Coffee :

Indonesia Sumatra Lintong Raja Harimau Mandheling Wet Hulled

Quantity: 200g/1000g

Roast Level: Light Roast

Flavor Profile: Dried Sea Coconut, Red Date, Dried Longan

Variety: Ateng, Catimor, Typica 

Altitude: 1,000 - 1,600 m

Processing Method: Wet-hulled 

Origin: Lintong, North Sumatra, Indonesia

Region and Farm Introduction: Lintong is a well-established coffee-growing region in North Sumatra, Indonesia, situated near the highlands surrounding Lake Toba. Its volcanic soils, tropical climate, and mountainous terrain provide favourable conditions for Arabica cultivation. Coffees from this region are often recognised for their rounded body, distinctive sweetness, and layered flavour complexity.

This Raja Harimau Mandheling presents a comforting and aromatic profile, combining the gentle sweetness of dried sea coconut with the rich, mellow character of red dates and dried longan. Together, these notes create a smooth, naturally sweet, and lingering cup.

Processing Method Features: Wet Hulled, locally known as Giling Basah, is a traditional Indonesian processing method. After the coffee cherries are depulped and undergo initial fermentation or mucilage removal, the beans are partially dried before their parchment layers are removed while moisture content remains relatively high. The exposed beans are then dried further to reach a suitable storage moisture level.

This distinctive process is associated with the rounded body and characteristic depth of Sumatran coffees. In this lot, the mellow sweetness of dried sea coconut, red dates, and dried longan creates a comforting, smooth, and richly layered flavour experience.

Grind to Use

So, how do you know what grind to use?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee

Size Guide

Brewing Method	Brew Time	Coffee to Water Ratio	Bottom-Top Sieve
Pour Over	3:40 min	1:16	400 – 800 µm
French Press	10:00 min	1:13	600 – 1000 µm
AeroPress	2:20 min	1:15	500 – 900 µm
Moka Pot	1:30 min	1:11	350 – 700 µm
Drip Brewer	N/A	1:17	400 – 900 µm
Espresso	0:26 min	1:2	250 – 500 µm
Cold Brew	16 hours	1:10	600 – 1100 µm
Syphon	1:40 min	1:15	400 – 800 µm