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Sumatra Mandheling coffee beans are named after Mandailing people who diligently grow the coffee beans in their coffee plantations. Starting in the 19th century, the popularity of Sumatra Mandheling coffee beans continued to grow. Today, Sumatra Mandheling coffee beans are one of the most exported Sumatra coffee beans across the globe. Taste the breadth and nuance of local Indonesian heritage starting from a cup of Sumatra Mandheling coffee. Sumatra Mandheling coffee beans are traditionally grown, picked at the peak of freshness, and processed in the Tapanuli region. Wallacea Coffee directly sources our Sumatra Mandheling coffee beans from Indonesiaâ??s leading coffee producer, the Mandailing area, near Bukit Barisan, north Sumatra. As a proven result of growth within the appropriate environment, our Sumatra Mandheling coffee reveals its best taste. A complex blend of full-bodied, earthy flavor notes mixed with an herbal aroma profile. Sumatra Mandheling coffee beans are low in acidity, a perfect companion for sensitive-stomach people to consume on a daily basis.

Arabica Coffee Gayo Gayo, which also means nice, is an ethnic group with their own language, strong music and dance culture, and society of highly educated scholars. The Gayo tribe has a population of 85.000, and they live predominantly in the scenic, pine-studded mountainous region of Aceh province on the island of Sumatera, accessible only by road and hence fairly remote. Also known as Urang Gayo, they have traditionally been rice farmers and traders. Aceh Gayo Arabica Coffee comes from the Gayo highlands, where the superb tropical volcanic soil provides a unique earthy, deep, rich taste. The crop is organically grown without fertilizers and is widely known as green beans for being environmentally friendly. The people of Central Aceh developed the skill of coffee planting with the arrival of Dutch East Indies to the area around 1904.Grown above 1.200 meters, Gayo semi-washed Arabica coffee has thrived and is consistently rated as one of the best among Indonesia's many coffee growing regions. This lot has been hand-sorted a third time before export, hence it is called Triple Pick. This coffee has a light earthy notes with a full body and smooth aftertaste. It is mild in acidity, has caramel fruity tastes and bittersweet spicy.

Robusta Coffee Today, over 90% of the coffee production in Java Island occurs on smallholder farms averaging almost 2,5 acres. Our commercial-grade Java coffee comes from the village of Semarang, where it was triple hand-picked. The natural processing of the coffee itself is actually the traditional processing sun-dried method. Nowadays, the natural process is not widely practiced anymore since it requires longer processing time, up to 2 months from the time of the picking of the cherries until the packing of the green beans. With a body as full as any premium coffees, Java Island can be downright syrupy. Despite a subdued acidity, the tastes are complex and intense, and a chocolate sweet flavor often holds earthy undertones. Notes of licorice may also be present.

Coffea Robusta (Coffee) Seed Extract / / Extrait de cafe robusta / Extracto de cafe robusta / Ekstrak Kopi Robusta Olfactive Profile : Peanuty, roasted, smokey, bitter CAS No 97593-13-0 EC No 307-315-5 Product Synonyms : cofea, coffea, kopi, ngopi, canephora, beans, ground, hydroextract, hydro extract Indonesia is currently the 4th largest producer of coffee in the world after Brazil, Vietnam, and Colombia at approximately 9.3 million MT per ANNUM Van Aroma's Coffee extract is derived from both Arabica and Robusta beans. While coffee extract, in general, has a sweet, smooth, woody and roasted aroma, Arabica tends to exude these qualities better than Robusta.