Trenggiling – Indonesia

Description

Named for the endangered Indonesian pangolin, this coffee displays a classic Indonesian cup profile: full bodied, earthy, spicy, with flavors of dark chocolate and herbal notes. This unique flavor profile is rarely achieved from other origins and owes to the combination of geography, soil, climate, varieties, and the wet-hulled processing method.

Our Trenggiling Wet Hulled is a gamechanger for Indonesian coffee production. Our efficient supply chain reduces costs to the customer and shares more profits with farmers by removing the circuitous to route export coffees have been taking.

Most people associate the name “Mandheling” with good-quality Indonesian coffees. The name suggests that that coffee was grown on Sumatra; however, it can actually be added to all coffees traded through the major port in Medan, which has been Indonesia’s main hub for trading and export for decades.

Indonesia is perhaps best known for its unique wet hulling process (giling basah). Though its exact origins are unclear, wet hulling most likely originated in Aceh during the late 1970s.

The basic process for wet hulling is as follows: Cherry is harvested and pulped at or near the farm, on small hand-cranked or motorized pulpers. The coffee is fermented overnight (in small tanks, buckets, or bags) and washed with clean water the following morning. Parchment is sun-dried for between half a day and two days, depending on the weather, to allow for skin drying which eases the removal of parchment.