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Region : Sidikalang, Sumatra
Varietal : S795 (Jember)
Process : Fully Washed
Altitude : 1300masl - 1500masl
Wahana Estate was established in 2005, and it is located in Sidikalang sub-district North Sumatra, Indonesia. Historically, Sidikalang is one of the most popular coffee producing regions in Indonesia.
Wahana Estate has an altitude of 1,200 – 1,500 masl with annual rainfall of about 2,000 mm to 3,000 mm. Additionally, it is blessed to have a cool temperature which ranges between 15℃ to 25℃, with the lowest temperature being 12℃ and highest temperature being 30℃. With more than 10℃ differences between day and night, the ripe coffee cherries from the estate boost a Brix of more than 13%.
Wahana Estate also buys coffee red-cherries from small farmers groups surrounding them to support the mills and processing facilities.
S795 varietal, A.K.A Selection 795, or Jember among Indonesans, it is thought to be a cross of S288 (natural hybrid of Liberica and Arabica) and an old Kent varietal(a hybrid of Typica that has adapt to India condition). It is the most commonly planted Arabica coffee in India and Southeast Asia. S795 is one of the major varietals that is grown in Sulawesi. For ages, Sulawesi coffee or Kalossi Coffee has been mentioned when people discussed about Indonesian coffee. In 2007, Wahana Estate decided to be the first to plant the S795 in North Sumatra.
This coffee is such a tropical fruit gift set!
- (Often) It presents the range of strawberry or a product made of strawberry such as strawberry yoghurt.
- (Often) The presence of tropical fruit characteristics all the way on nose to palate, mostly the it is expressed as distinct ripe fresh passion fruit / yellow sweet mango / honeydew
- (Sometimes) It can be developed within the range of caramelised citrus in various forms such as torched orange / citrus jam / ripe mango
- (Sometimes) Dried date / earthy nuances of dried fig / cascara tea
- (Sometimes) The finish reminds of mochi(glutinous rice cake)
- (Often) The heavy lingering finish is reminiscent of rose hip tea
- (Often) The secondary tastes are medium light dense body but it can vary depending on different extractions
Also we have found this coffee consistently very passion fruit & strawberry-like, mild, and savoury during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.
It is roasted for both filter coffee and espresso, particularly the best on immersion brewing tools such as Clever or plunger with the rough reference recipe as below. As a suggestion for wastage reduction, the draw-down of this coffee is bit faster than others, so we recommend you grinding this coffee finer than your usual grinder settings specifically for pour-over or espresso. We also have figured out that there is not much CO2 trapped inside the cellulose, so blooming time can be shortened when brewing this.
- Brewing ratio : 1(coffee) to 15(brewing water).
- Brewing time : 4 to 5 minutes (coarse grind size).
- Brewing water temperature : over 94 degrees Celsius water.
It is also very good with pour-over methods such as V60, Kono, or so.
- Brewing ratio : 1(coffee) to 16-17(brewing water) - As the drainage of the water is faster, we do strongly recommend you splitting to pour by phases like 4:6 method.
- Brewing time : around 02:30 to extract the most pleasant sugar level of this coffee.
- Brewing water temperature : 89 degrees Celsius water got us the best result out of several attempts.
Try this reference recipe on an espresso machine, then start dialing in accordingly if needed. When well extracted, it is just thick tangy passion fruit nectar!!
- 19g dose in 20g basket
- Brewing time 21 seconds(on EK-43)
- 47g to 50g out
- Brewing water temperature : 93.5 - 94.5 degrees Celsius water.
Reminder
- Generally coffee tastes much better and cleaner when at least a week old since roasted.
- Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.