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Indonesia Sumatra Lintong Raja Harimau Mandheling Wet Hulled
RM55.00 MYR
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About This Coffee :
Indonesia Sumatra Lintong Raja Harimau Mandheling Wet Hulled
Quantity: 200g/1000g
Roast Level: Light Roast
Flavor Profile: Dried Sea Coconut, Red Date, Dried Longan
Variety: Ateng, Catimor, Typica
Altitude: 1,000 - 1,600 m
Processing Method: Wet-hulled
Origin: Lintong, North Sumatra, Indonesia
Region and Farm Introduction: Lintong is a well-established coffee-growing region in North Sumatra, Indonesia, situated near the highlands surrounding Lake Toba. Its volcanic soils, tropical climate, and mountainous terrain provide favourable conditions for Arabica cultivation. Coffees from this region are often recognised for their rounded body, distinctive sweetness, and layered flavour complexity.
This Raja Harimau Mandheling presents a comforting and aromatic profile, combining the gentle sweetness of dried sea coconut with the rich, mellow character of red dates and dried longan. Together, these notes create a smooth, naturally sweet, and lingering cup.
Processing Method Features: Wet Hulled, locally known as Giling Basah, is a traditional Indonesian processing method. After the coffee cherries are depulped and undergo initial fermentation or mucilage removal, the beans are partially dried before their parchment layers are removed while moisture content remains relatively high. The exposed beans are then dried further to reach a suitable storage moisture level.
This distinctive process is associated with the rounded body and characteristic depth of Sumatran coffees. In this lot, the mellow sweetness of dried sea coconut, red dates, and dried longan creates a comforting, smooth, and richly layered flavour experience.
So, how do you know what grind to use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
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Coarse:
- Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
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Medium-Coarse:
- Saddling between coarse and medium, this grind looks like rough sand
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Medium:
- The middle of all grind sizes, medium grounds are similar to the consistency of sand
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Medium-Fine:
- The medium-fine grind is a staple grind size, with texture like table salt
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Fine:
- Finer than table salt, fine grind is typically the size of most pre-ground coffee
| Brewing Method | Brew Time | Coffee to Water Ratio | Bottom-Top Sieve |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
