Artisan Roastery

Indonesia Wahana Estate Longberry 印尼 瓦哈那莊園 長豆

Preparation
數量

黑棗、甘草、番薯餅
Black Dates. Liquorice. Sweet Potato Pie.

品種 Longberry
處理法 Washed 水洗
產區 Sidikalang
Producer Wahana Grahamakmur
Altitude 1500masl
烘培程度 Medium Roast
數量 200g

關於這咖啡

Wahana Estate 由我們的研磨合作夥伴於 2005 年建立,是島上唯一的大型私人咖啡莊園。它位於北蘇門答臘 Sidikalang 區 Lae Mungkur 村海拔 1,300 至 1,500 米之間,該地區以其理想的氣候條件而聞名,包括多巴湖地區降雨量最高的地區。

Wahana Graha Makmur 的意思是“獲得巨大成功的船隻”。因此,莊園的使命不僅僅是自己生產高品質的咖啡。他們還致力於為整個地區的農民提高咖啡質量。作為一個實驗農場,他們的目標之一是找到非常適合該地區氣候的品種。該莊園建立了一個農民支持中心,免費分發咖啡種子,並提供有關農場管理、遮蔭樹分配和有機肥料使用的信息和建議。 Wahana 還為周邊地區的小種植者加工手工採摘的成熟櫻桃。

該莊園種植了約 250 公頃的土地,種植了 13 種不同的本地和國際品種。這些咖啡被小心地分成不同的批次,以生產獨特的單一品種咖啡,包括一些有趣的印尼當地雜交品種 - Rasuna、Long Berry、Andong Sari、Toraja、S795(Jember)、Jantung - 以及更廣為人知的國際品種 - Caturra、Catuai 、Villa Sachi 和哥倫比亞 Típica 品種。每公頃咖啡樹下可以種植大約 2,000 棵樹 - 這些樹以 2m x 2.5m 的間距均勻分佈,並在當地的 Lamtoro 樹下遮蔭。

對於印度尼西亞來說,不同尋常的是,Wahana 的大部分咖啡都經過徹底清洗——使用該莊園的新濕磨設備。該設備安裝於 2009 年,每小時可處理 25 公噸紅櫻桃,令人印象深刻。櫻桃只有在完全成熟時才被採摘,然後在它們到達干磨機時手工分類和分級,然後再製漿。然後將咖啡充分發酵,直到粘液變得可去除,經過充分清洗,然後​​在工廠寬敞的露台上乾燥至 11% 的濕度。

Longberry 品種因其外觀而得名,與其他咖啡品種相比,它又長又細。它被認為起源於埃塞俄比亞,因為它與 Longberry Harrar(Typica 品種的自然突變)相似。

在印度尼西亞,Longberry 最初只與亞齊有關;然而,幾年前,Wahana Estate 將咖啡作為 Wahana 的試驗品種之一帶到了多巴湖地區。

這不是典型的印尼咖啡。乾淨、舒緩和令人難以置信的甜度,是經過精心加工的印尼咖啡的一個很好的例子。你會得到很多黑棗和甘藷派的粘稠甜感,最後帶有一絲甘草味。下午慢慢享用很棒的咖啡。

Wahana Estate, which was established by our milling partner in 2005, is the only large, private coffee estate of its kind on the island. It is situated between 1,300 to 1,500 metres in the village of Lae Mungkur, in the Sidikalang district of North Sumatra – an area famous for its coffee due to its ideal climatic conditions, including the highest levels of rainfall in the Lake Toba region.

Wahana Graha Makmur means “Vessels for Great Success”.  Accordingly, the Estate’s mission is more than just to produce high quality coffee themselves.  They are also committed to improving coffee quality for farmers throughout the region.  As an experimental farm, one of their aims is to find varietals that are well-suited to the region’s climate. The estate has established a farmers’ support center which distributes coffee seeds - free of charge - and offers information and advice on farm management, distribution of shade trees, and use of organic fertilizer. Wahana also processes hand-picked, ripe cherries for small growers in the surrounding region.

The estate has planted around 250 hectares with 13 different local and international varietals. These are carefully separated into different lots in order to produce distinct single varietal coffees, including some interesting local Indonesian hybrids - Rasuna, Long Berry, Andong Sari, Toraja, S795 (Jember), Jantung – and more widely known international varietals - Caturra, Catuai, Villa Sachi and Colombia Típica varieties. Each hectare under coffee can support around 2,000 trees - these are evenly spaced at 2m x 2.5m and are shade grown under local Lamtoro trees. 

Unusually for Indonesia, much of Wahana’s coffee is fully-washed – using the estate’s new wet milling facility. This was installed in 2009 and can process an impressive 25 metric tonnes of red cherries per hour. The cherries are picked only when fully ripe and are then sorted and graded by hand when they reach the dry mill, before being pulped. The coffee is then fully fermented until the mucilage becomes removable, is fully washed and is then dried on the mill’s extensive patios to 11% humidity.

The Longberry variety is so named due to its appearance, which is long and thin in comparison with other coffee varieties. It is thought to have originated from Ethiopia due to its similarity to Longberry Harrar (a natural mutation of the Typica variety).

In Indonesia, Longberry was initially associated only with Aceh; however, several years ago Wahana Estate brought the coffee to the Lake Toba area as one of Wahana’s experimental varieties.

This coffee is not your typical Indonesian coffee. Clean, soothing & incredibly sweet, a great example of well processed Indonesian coffee. You'll get lots of sticky sweetness of black dates, & sweet potato pie, finish with hints of liquorice. Great coffee to slowly enjoy in the afternoon. 

Brewing Recipe : 

義式
Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
手沖
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 17th of August 八月十七號

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