Specialty Coffee Indonesia Mena Gold

The beans come from the Dolok Sanggul region in the northern part of the island. This mountainous area has a humid, tropical climate and highly fertile, volcanic soils. The plantations are grown at an altitude of approximately 1,200–1,500 meters above sea level, where temperatures are cooler than in the lowlands, and the plants mature more slowly. This results in more compact beans and higher sugar content, which translates into sweetness and structure.

This coffee is produced by over 300 smallholder farmers who collaborate with the local company PT Musfaha Niaga Mandiri. Only ripe, red cherries are harvested and then processed in local mills.

The coffee was processed using the wet-hulled method, known in Indonesia as giling basah. This process is very characteristic of Sumatra and largely responsible for the flavor profile of coffees from this region. The process differs from traditional methods.

First, the skin and part of the pulp are removed from the fruit. The beans are then briefly fermented and partially dried. At this point—while they still contain a significant amount of moisture—the parchment covering is removed. Only then is the coffee further dried. This sequence of steps gives the beans their characteristic, slightly greenish color and very specific structure.