Seven Stellas ~ Cup tasters blend

Beans: Seven Stellas
Roaster: Nama-mame Hompo
Roasting Degree: Full City
Origin/Area: Aceh and Lake Toba, 
                         Northen Sumatra, Indonesia
Grade: G1
Screen: N/A
Defect: None
Altitude: 1,000-1,300m
Variety: Typica, Catimor, Ateng
Process: Sumatran methods

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 2
Bitterness: 4
Richness: 4
※Grade 1 to 5

【Impression】
Bold, aromaful, high aroma, sweet, complex, musk like, jasmine, chocolaty, sugary, thick layer of aroma, heavy, touch of hay, sheer blackberry, a touch of fresh green, bold, creamy texture, well balanced bitterness, heavy but mellow bitterness, thick flavor, thin layers of sweetness and bitterness creating thick layer, dates sugar, dried longan fruits, cacao nib, orange skin, dark maple,  grape fruits like soothing acidity, mellow deep and complex sweetness as a long lasting aftertaste.  

【Note】
Shippers Blends of seven out standing farming communities in Ache and Lake Toba area.  The cup taster's concept was "impressive flavor in cleanness".  The organically rich soil fulfills and completes sweetness in beans and hold strong body.  Personally, would like to test cups to see how these seven villages differ in impression.   

Gayo Mountain

Beans: Gayo Mountain
Roaster: Home roast
Roasting Degree: City
Origin/Area: Takengon, Aceh, Western Sumatra, Indonesia
Grade: SG
Screen: 70mm up
Defect: N/A
Altitude: 1,500m～1,800m
Variety: Typica, Bourbon
Process: Fully washed

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 4
※Grade 1 to 5

【Impression】
Dark, floral, almond flower, slightly woody, cider, juniper, winy, red grape, smoky, caramel, cocoa, full bodied, juicy, silky texture, fruity, well balanced, soothing, papaya, well matured yellow plum, law tone sweetness, roasted wheat bran, malt, brown rice syrup, light maple syrup, cacao nib, cloudy bitterness and gentle acidity, dragon fruits, caramel and dark flavored maple syrup with cacao nibs as a long lasting aftertaste.

【Note】
Gayo highland has been a closed and hidden region in mountains for a long time until specialty coffee cultivator finds potential of this area.  Gayo mountain has suitable environment to grow coffee trees and the cultivators enlighten and introduced the techniques to heighten the quality of their production.  Well processed and selected coffee beans is characterized by floral flavor with heavy/rich body as "hidden treasure". 

Bali Inten Dewata Natural

Beans: Bali Inten Dewata
Roaster: Home roast
Roasting Degree: High/Nordic approach
Origin/Area: Kintamani, Bali, Indonesia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,065m～1,200m
Variety: Unknown, 
Process: Natural

【Flavor scale】
Aroma: 5
Sweetness: 4
Acidity: 2
Bitterness: 3
Richness: 3
※Grade 1 to 5

【Impression】
Light to Medium light, soothing, high fruity aroma, orange, caramel, vanilla infused, clove, brown sugar, juicy, light body, balanced bitterness and citric acidity, mellow, complex, syrupy sweetness, chocolaty, floral, nutty, dry, earthy, cinnamon, rich in layer, almond oil, lemon peel, white grape fruits, condense milk, light cacao nib like acidity as a long lasting aftertaste.

【Note】
One of unique character of this beans is aroma: fruity and soothing.  In high roast, the beans gave the highest tone and long lasting aroma while medium had less fruitiness.  For the very first time, I tried Nordic roasting style and applied to this one, but I assume high is the best roasting degree to have both natural process flavor and Balinese flavor.  Unlike usual Indonesian, Balinese flavor has mellow and mildness together with exotic spiciness.    

Sulawesi Mamasa

Beans: Sulawesi Mamasa
Roaster: Home roasting
Roasting Degree: Full City
Origin/Area: Mamasa, Sulawesi, Indonesia
Grade: SG
Screen: 7.0 mm up
Defect: N/A
Altitude: 1,200～1,500m
Variety: Typica
Process: Sumatra Traditional

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 5   　　              
※Grade 1 to 5  

【Impression】
Dark, aromaful, fruity, floral, sheer fresh green as top note, dark chocolate, sheer clove, cinnamon, clear, a bit creamy, mellow sweetness, hazelnuts cream, cane juice, herbal, a tip of fresh peach and lychee, thin layer of green apple, soothing and clear bitterness hidden, clean but light fruity acidity, clear and juicy sweetness as a long lasting aftertaste.        

【Note】
Unlike other Indonesian dark roast, Sulawesi Mamasa is beyond dark roasted beans: clear, clean, juicy.  Flavor is pleasantly well balanced enough for refresher, but also good enough for tea time coffee with sugary and creamy heavy pastries.  Mamasa is region located on about 30km west of Toraja, one of the most popular coffee cultivation area in Sulawesi island.  Green beans has beautifully dark and deep green color even compared to other Indonesian beans. Sumatran style enhances greeness of beans and transparency/clearness of the color. 

Ache Green

Beans: Ache Green
Roaster: Home roasting
Roasting Degree: Full City
Origin/Area: Takengon, Ache, Sumatra, Indonesia
Grade: SG
Screen: 7.0 mm up
Defect: N/A
Altitude: 1,200～1,500m
Variety: N/A
Process: Sumatra Traditional

【Flavor scale】
Aroma: 4
Sweetness: 3
Acidity: 3
Bitterness: 4
Richness: 4   　　              
※Grade 1 to 5 

【Impression】
Medium to Medium dark, aromatic, passion fruits, high tone cacao, Criollo varietal, sheer vanilla, Vanilla planifolia, almond flower as a top note, mellow, mild flavor, medium body, rich, smooth texture, well balanced sweetness and bitterness, creamy, condensed milk, matured & rich sweetness, Amazake, hazelnuts syrup, mellow bitterness, malt, clear but mellow sweetness as a long lasting aftertaste.

Blue Batak

Beans:  Blue Batak
Roaster: home roasting
Roasting Degree: Full city
Origin/Area: Dolok Sanggul, North Sumatra province, Indonesia 
Grade: SG
Screen: over 17up, 90% 
Defect: N/A
Altitude: 1,350 ～ 1,550m
Variety: Untraced
Process: Sumatran Traditional

【Flavor scale】
Aroma: 4
Sweetness: 4
Acidity: 4
Bitterness: 4
Richness: 5    　　
※Grade 1 to 5

【Impression】
Medium dark, high aroma, green, herbal, chocolaty, rich in body, sharp dark body, mild and soft texture, roundly tropical fruits and citrus aroma, dark chocolate like balance of acidity and sweetness, single layer fresh bitterness, clear sweetness in long-lasting aftertaste.

【Note】
Sumatran coffee has been well known as Mandheling, dark green in color and rich in flavor.  Dolok Sanggul locates near Lake Toba, North of Lintong Nihuta.  

Permata Gayo Cooperative

Beans:  Permata Gayo Cooperative
Roaster: Doi Coffee
Roasting Degree: Full city
Origin/Area:  Gayo, Aceh Province, 
                         Western Sumatra, Indonesia
Grade: N/A
Screen: N/A
Defect: N/A
Altitude: 1,200 ～ 1,600m
Variety: Tim Tim(HDT), Ateng
Process: Traditional Sumatran Process
※Rain Forest Alliance Certified, 
       Certified Organic, Fair Trade  

【Flavor scale】
Aroma: 3
Sweetness: 4
Acidity: 2
Bitterness: 4
Richness: 4   　　
※Grade 1 to 5 

【Impression】
Medium light, aromaful, sweet, chocolaty, berries, cranberry chocolate, steamed pumpkin, a touch of spice, cardamon and anise,  as a top note, roasted chestnuts, mellow, full bodied, complex, harmonized, creamy texture, mild tone bitterness, raw cacao nib, ashy, well-balanced bitterness and sweetness, roasted almonds, honey, a touch of  fresh herb, orange skin, caramel and strong nutty sweetness as a long lasting after taste.

【Note】
Permata Gayo Cooperative is located near Lake Laut Tawar, Gayo, Aceh Province.  About 36 farmers forms Co-op follow the traditional farming and hand-pick only fully matured coffee cherries. 

Gajah Aceh Organic

Beans: Gajah Aceh Organic
Raoster: Stumptown Coffee roasters
Roasting Degree: Medium
Area:  Gayo Lues, Aceh province, Indonesia
Altitude: 1,300 -1,600m
Varieties: Typica, S795, Bourbon, Catimor
Processing: Indonesian wet hulling, Semi-washed
Screen: N/A
Grade: N/A

【Impression】
Medium to medium dark, spicy sweet caramel, cinnamon sugar, deep rich but clear aroma, syrupy, apricot kernel, round mellow sour berry like acidity, high tone, moderately tangy, sourness of fresh-berry such as blackberry, black currant and mulberry, sweetness mixed, moderate chocolaty bitterness, earthy bottom, grounded, high tone fruity acidity and butter scotch as a long lasting aftertaste.    

Copy from Stumptown Coffee card:
"Gajah Aceh is our first Direct trade venture into Indonesia.  Our producer partners in Indonesia reside near Takegengon and Lake Tawar in the Ache Province of the Island of Sumatra." 

Toraja

Name: Toraja
Roaster:  Kasyu
Roasting degree: Medium Dark
Area: Tana Toraja, Sulawesi, Indnesia
      TOARCO TORAJA Plantation
Variety:  tim tim, typica 
Grade: N/A
Screen: N/A
Altitude:900 -1,500m
Defect: N/A
Processing Method: N/A

【Note】
Queen of coffee!  Deep sweetness and chocolate flavor has been fascinating coffee buyers for a long time...   TOARCO TORAJA shows a long time domination of high quality beans by Japanese buyers.  

【Impression】
Medium, hickory, smokey, woody, clean, fresh tuned, juicy, cocoa, pure chocolate, lemon & orange with white grape, smooth, very sweet acidity as apricots, hint of nuts, fruity earthiness,  rich, low-toned acidity, lively mouth feel, a long lasting aftertaste of full layer of round sweetness followed by lively light acidity.

Sunda Hejo

Beans: Sunda Hejo
Roasting degree: French
Roaster: Beans Tei
Area of production:  Garut and Bandung, West Java, Indonesia
Grade/Screen: N/A
Altitude: 1,200 ～ 1,400m
Defects: N/A
Processing: Washed/Sun-dry
Variety: Typica, Timtim

【Flavor chart】 
Bitterness 4
Richness 5
Acidity 2
Aroma 4
Sweetness 2 
Mildness 2
※1 to 5 shcale

【Impression】
Medium to full body, sweet cocoa cented with spices, nutmeg, dried apricot, mellow, clear and clean, transparant, light texture, well-balanced and round cup, sweetness of dried fruits, raisin and dates, honey like milky sweetness detected, thin and light bitterness lay on the bottom, juicy sweetness as a long lasting aftertaste.

【Note】

Kota Bandung, located in West Java, was where the first coffee was planted by Dutch in 16th century.  This area is blessed with rich volcanic soil and surrounded by surrounded by volcanic mountains, Guntur, Papandayan, Kamaojang, Malabar and Masijit.
Sunda Hejo means "Sundanese natural conservation", the idea of which led by recent educational outreach to help with erosion and water quality improvement. Sunda Hejo project encourage farmers to increase yield and harvest high quality coffee cherry through reforestation.
This coffee is grown organically in Forest Reserve of Garut&Bandung area and handcrafted by over 100 micro farmers, who each cultivates only 1-2 acre and works together in village based co-op style groups.  

Mandheling ～ Blue Batak

Beans: Sumatra Mandheling - "Blue Batak" ~ Micro lot
Raster: Akai-mi Coffee
Region: Dolok Sanggul, Lake Toba Region, Sumatra, Indonesia 

Altitude: 1,350-1,550m
Varietal: Arabica
Screen: 17 up (90%)
Grade: SG
Processing: Sumatra traditional Method

【Impression】
Medium, clear and smooth, bitterness with a touch of acidity, sweetness of apricot on base taste, full body but sharp, clear aftertaste.
Chocolaty flavor with well matured Chinese pair flavor.

【Note】
Second batch of Blue Batak, the same lot but different batch from the last one in Dec.  Homogeneous flavor tendency and quality, but the first impression differ.  Roaster creates consistency in flavor and quality even with difference in "conditions", such as water contents of beans, roasting machine, and roaster himself.
Taster's condition also varies.  Tasting is "Treasure every encounter, for it will never recur." 

Blue Batak

Beans: Sumatra Mandheling - "Blue Batak" ~ Micro lot
Raster: Akai-mi Coffee
Region: Dolok Sanggul, Lake Toba Region, Sumatra, Indonesia 

Altitude: 1,350-1,550m
Varietal: Arabica
Screen: 17 up (90%)
Grade: SG
Processing: Sumatra traditional Method

【Flavor scale】
Body: 5
Bitterness: 4
Richness: 4
Aroma: 4
Acidity: 4
Sweetness: 4　　　※Grade 1 to 5

【Impression】
Medium body, clear and smooth body, citric lemony aroma with mixed herbal aroma of lemon glass, marjoram and oregano, clean but rich, clear fruity sweetness of mango, fresh maple syrup, a touch of lime, bitterness of cacao, tangy bitterness hidden, depth in flavor, multiple layers of bitterness and sweetness, a very long lasting aftertaste of clear and juicy sweetness.

【Note】
Some of Sumatra Mandheling's uniqueness has been replaced by clear and clean soothing flavor profiles.  Unlike usual  Mandheling, this lot has mild and delicate flavor to enhance/support richness in flavor.  These Beans has longer figure, similar to "Paca-mara" rather than "long berry"; however, flavor profile may be categorized to long berry with its chocolaty boldness.   

Sumatra Mandheling Pawani SP

Beans: Sumatra Mandheling Pawani SP
Roaster: Beans Tei
Roasting degree: Full City
Area: Takengon, Aceh,the northern end of Sumatra
Altitude: 1,200m～
Varieties: Original Arabica
Grade: G-1
Processing: Washed


【Flavor scale】
Mildness: 2
Bitterness: 4
Richness: 4
Aroma: 4
Acidity: 1
Sweetness: 3
※Grade 1 to 5


【Impression】
Mild and dark aroma, strong impressionous body, Sweetness with deep tone bitterness, acidity not detected, fruity sweetness to finish. Poerful earthy flavor but not too bitter.
Unlike other mandeling, less powerful and complicated.  Symple mild flavor with well balanced sweetness and bitterness.

【Note】
Roaster said this beans is replacement of Biru seleksi, means blue Mandheling select in Indonesian, clear, transparent flavored mandheling grown in Takengon, Aceh.  Compared to Biru Seleksi, This Mandheling is small in size of beans, shorter and rounder with high tone bitterness, but flavorful.  Depending on roasting degree and technique, this Mandheling may excel Biru seleksi somehow...

Aceh Long Berry

Beans: Aceh Longberry

Roaster: Akai-mi Coffee

Roasting Grade: Medium

Area: Takengon Aceh, Indonesia

Varieties: 100% Native Typica

Grade: G-1

Screen: 17up

Altitude: 1200 - 1300m

Processing: Semi-washed Pulped Natural, Sumatra methods

           100% Sun-dried

【Impression】

 Medium body, clear smooth texture, nutty aroma with floral, dark chocolate flavor with rush of caramel with refreshing spice, nutmeg, grapefruit like acidity, lomony acidity as aftertaste.
soothing acidity and transparent clarity bottomed with rich sweetness, which derives from processing method.  Especially, sweetness always enhance and improves through Sumatra methods and this long berry has both in addition to enhanced uniqueness of beans given by nature. 




【Note】

Very rare 100% native typica from Takengon Aceh, located the northern end of Smatra island.  There are only two varietal  available, but this long berry is specially unique in Aceh area. 

Roasting Variation ~ Mandheling

Koruri Coffee offers roasting variations, which entertain coffee lovers curiosity as well as emphasize importance of roasting degrees.

Here are Lington Mandheling experiments, same beans with different roasting degrees:

One is Medium roast, the other Medium dark.



Left:Medium Roast/Right:Medium-Dark roast

    Overall, the core character of this Lington Mandhelig remains same, even roasting grade differs: a dense consistence, dark chocolate notes, rich and spicy flavor with sheer acidity.  Clear and light but consistent and mild bitterness gives soothing impression at the first ship.  However, Medium-dark roast has less acidity and floral aroma than Medium roast, instead, has deeper nutty and chocolaty flavor with a tint of bitterness as aftertaste.  No dramatic flavor or impression change are not detected in these 2 different roasting degree, but they obviously had difference in flavor.

  Mandhelig is preferrable coffee in Fall to Winter, when body favors something darker tastes.  Medium roast Mandeling may fit in late Summer as well, or mid Summer if you like, because of its soothing and clear flavor.  Medium dark roast also has clear flavor but may fits better to a little cooler days with dense sweets like chocolate flavored.

There are already separate posts reviewing over both roasting degrees.

Please check ★ for Medium roast and  ☆ for Medium Dark roast.  Thanks!  

【About Arabica varietal in Indonesia】

At the beginning of 17^th century, Arabica varietal were introduced and planted in Java as the beginning of Indonesian Coffee history.  In the late 19^th century to early 20^th century, Arabica varietal were destructed by Hemileia vastatrix, cause of coffee leaf rust, and, currently, they are grown only 1000m above, which accounts for only 10% of total production of Indonesian coffee.

Indonesia produces following high quality Arabica beans: Mandheling and Lington in Northern Sumatra, gayo-Mountain in Ache, and Toraja in Southern Sulawesi.  Indonesia sets the high quality standards for each processing categories, washed and un-washed and evaluates the beans by faults counts to sort into 6 grades.  Total faults are picked and calculated out of 300g sample.  Sumatra-Mandheling G1 is rare Arabica Coffee which passed the highest and the most difficult standards.   

Mandheling Hard

Name:  Mandheling

Roaster: Koruri Coffee

Roast degree: Medium-dark

Area: Sumatra Lington, Indonesia

Variety:  Arabica 100%

Grade: G1

Processing: semi-washed

【Roaster's Comments】

This Mandheling is often referred to as Oriental Mocha because of its rich aroma. 

In Indonesia, Arabica varietal is only cultivated in some specific regions.  Among them, Lington Mandheling, large and longer beans, has high quality of bitterness and rich flavor, which has unique flavor to fascinate coffee funs.

With Medium-dark roast, this beans has nutty bitterish flavor with clear bitterness,

【Impression】

Light to Medium body, bright acidity with airy texture.  Floral and fruity aroma like orange flower, with well-balanced acidity and bitterness.  Mixture of high tone acidity, rose hip with lime, and earthy bitterness, 100% cacao dark chocolate, with sheer sweetness underneath, total flavor balance like green-raisins .  After taste: clear lemony acidity with long-lasting bitterness.

Here is the same beans with different roasting degree.　⇒　★

Mandheling

Name:  Mandheling

Roaster: Koruri Coffee

Roast degree: Medium-dark

Area: Sumatra Lington, Indonesia

Variety:  Arabica 100%

Grade: G1

Processing: semi-washed

【Roaster's Comment】

This Mandheling is often referred to as Oriental Mocha because of its rich aroma. 

In Indonesia, Arabica varietal is only cultivated in some specific regions.  Among them, Lington Mandheling, large and longer beans, has high quality of bitterness and rich flavor, which has unique flavor to fascinate coffee funs.

With Medium roast, light touch, clear flavor with strong body.  Buttery aroma comes up when they are ground to a powder.

【Impression】
 Medium Body, fruity aroma, Clear and sharp flavor with a tint of bitterness as aftertaste.  Well harmonized acidity and bitterness, moderate acidity and layered bitterness creates soothing flavor.  Blackberry like acidity and sweetness mixed with nutty, almond like, flavor.
Good for an afternoon cup on fine day in Fall, with a little summery heat left.

This beans is also offered with roasting variations:

Medium and Medium-Dark.

Check here for Medium-Dark, Mandheling Hard  ⇒ ★

Mandheling

Name: Mandheling (MandheRich LingtonNihuta)

Roaster: Coffee Roaster Grancino

Roast degree: Dark 

Area: Lintong-Nihuta area, Northern Sumatra, Indonesia

Production: Small farmers, Co-op style

Variety:  Ateng
Grade: Mandheling G1

Screen: 18

Altitude: 1300m

Crop: Oct. ～ Mar.

Processing: Sun-Dry, Pulped-natural (Sumatera Processing)

【Roaster’s Comment】

Lintong-Nihuta is well known production area for the high quality Indonesian coffee beans among the traders/exporters.  MandheRich, the highest grade of Mandheling, is specially screened large-size and fully matured beans from this Lintong-Nihuta area and has elegant sweetness and bouquet.

【Impression】

Full & dark body coffee with smooth velvety texture.  Layer of different degrees of bitterness and chocolaty sweetness, similar to chocolate from gran couva.  Fruity bitterness developed both original beans’ taste and dark roasting, leaves strong impression.  Filter blew coffee tastes similar to demi-espresso, but much clear and sharp in aftertaste.  Highly satisfying, prefer to save this for a winter nights special, sitting in king chair, in front of a fireplace with a favorite book and chocolate.
 

Out of all Grancino Coffees I have tasted, I liked mandeling/Dark roast the best, which made me wondered this roaster, or maybe the roasting machine, might fit better with darker roast.

Sumatra Lintong, SARI MAKMUR

Beans: Sumatra Lintong
Roaster: Doi Coffee
Variety: Arabica
Roasting degree: Full City
Area: Sumatra Lintong, Indonesia
         PT. SARI MAKMUR TUNGGAL MANDIRI

Sari Makmur Tunggal Mandiri is Sumatera Utara based company, processing and producing coffee products such as coffee bean and coffee powder, value added coffee products.

【Impression】
Dark and full body, well matured cocoa, spicy, fresh plum, yuzu-citrus as a top note, clear heaviness, velvety taffeta like texture, solid, aromatic, well balanced, bitterness of cacao beans, pepper like spiciness hidden, light touch of lemon zest acidity, fruity sweetness of ram-raisin,  Kaoka's Arroyo -Dominican origin dark chocolate-, chocolaty bitter sweetness as a short lasting after taste.   
This enjoyable cup presents very well balanced flavor of dark coffee.  Unlike "Mandheling", this has clearness in bitterness/creamy flavor texture with fruitiness as fresh fruits.   

Mandheling Sirisi

Beans: Mandheling Sirisi

Roaster: Nama-mame hompo

Origin/Area: Lington area, Indonesia

Altitude: 1,650m

Variety: Tipica, Catimor, Bourbon

Process: Giling Basah, Sun-dry

Grade: SG

Screen: 16/17

Crop: 2009/2010

Roasting Grade: Full City

【Note】
Sirisi-Risi, Batak’s village, is located 5km east of Lington Nihuta, where produces the highest quality of Mandheling in Southern area of Lake Toba.  Located at 1650m in altitude, near-equatorial, whether is moderate and inhabitant are gentle as Shangri-la.  Pealed with a wooden pulper, parchments are fermented for 10 – 12 hrs and sun dried to 12% of moisture level.
Parchments are screened, processed and hand-picked by commercial manufacturers/traders, then shipped to the other countries.  Smooth, velvety and clear taste is valuable and very rarely achieved in recent years.

【Impressions】 

This Mandheling has changed image of "Mandheling" with taste I have never tasted.

Extremely clear and light body, fine texture.  "Is this really Mandheling?", questioned at first.  Unlike usual Mandheling, fruity aroma, Green apple and Nectarines mixed, well harmonized bitterness, acidity and sweetness but light flavor with clear aftertaste disappears in a moment.  Cooling and light flavor, uniquely given to this Mandheling.  This beans indirectly proves roasting grade is not only factor to settle darkness of coffee brewed.