Wahana Estate Coffee Beans

Those familiar with Indonesian coffee know that Indonesia is almost bisected by the equator, with high temperatures year-round and abundant rainfall. As a result, locals often use the wet-hulled processing method, which dries beans quickly, resulting in a rich, bold, and distinctly bold coffee flavor.

However, this doesn’t mean Indonesia lacks other processing methods. Today, we’re talking about the Wahana Natural Mandheling, which goes the extra mile by using the sun-dried processing method.

Wahana Estate was established in 2005 as a young, large-scale modern agricultural estate located near LeaMungkur Village in the Sidikalang District of North Sumatra, Indonesia. The area sits at an altitude between 1,200–1,500 meters, and due to the higher elevation, enjoys a cooler climate along with a diurnal temperature variation of over 10°C. Annual rainfall is around the typical 2,000–3,000 mm, and the excellent humidity-to-heat ratio results in red coffee cherry sugar content exceeding 13%.

This Natural Mandheling is carefully cultivated from Bourbon and Typica varieties at Wahana Estate. Thanks to proper processing, it also has a significantly lower defect rate compared to traditional wet-hulled processing. Unlike the earthy, herbal flavors typical of traditional Mandheling, the Natural Mandheling features fruity acidity, with notes of tropical fruits, fermentation, balanced acidity, smooth mouthfeel, and pronounced sweetness.