Lake Tawar Longberry Coffee Beans

There is a unique coffee variety in Indonesia known locally as longberry, which stands out due to its distinctive shape and long growth cycle, making it extremely rare. Today, we’ll explore the growing region of this uncommon longberry coffee bean and focus on its most intriguing flavor profile.

Aceh is situated at the extreme northwest of Sumatra Island in Indonesia, while Lake Tawar is nestled in the Gayo highlands in the northern part of Aceh Province. This area is a volcanic crater lake formed millions of years ago after an eruption, sitting at an elevation of 1,100 meters above sea level. Due to historically challenging transportation, coffee cultivation only began here in the 1930s. The beans are grown at altitudes between 1,200 and 1,600 meters, predominantly under traditional shade-grown conditions. The area benefits from cool morning mists, bright midday sun, and frequent afternoon showers, creating a naturally ideal microclimate along with volcanic soil — perfect for cultivating high-quality coffee beans. The beans produced here are notably large and vibrant green, leading Taiwanese coffee enthusiasts to dub them "Green Emerald Mandheling." Internationally, they are more commonly referred to as Lake Tawar Mandheling.

The longberry variety has been cultivated in Aceh, Indonesia for quite some time. This particular coffee bean originated from the Harrar region of Ethiopia in Africa and has a three-century-long planting history in Aceh. Unlike other coffee varieties, this batch gets its name from the elongated shape of the beans, and it is also sometimes called “Long Mandheling.” It is a natural mutation of the Typica variety.

Longberry coffee trees grow very slowly, taking around seven years to mature and bear fruit, whereas most coffee tree varieties only need three to four years. Additionally, due to their low yield, these beans are relatively uncommon on the market. This Longberry Mandheling is processed using Indonesia’s traditional and unique wet-hulling (Giling Basah) method. Its flavor profile features spicy, fruity notes reminiscent of the green apple acidity characteristic of Panamanian coffee, alongside herbal and spicy undertones, a pronounced acidity, and a clean finish.