This is Sumatra, Indonesia for business use. Orders are made from 500g. ---------------- All of our coffees are specialty coffees. Specialty coffee is the same as organic and fair trade. Traceability is clarified. The problem of soil contamination has also been cleared, and "delicious" food is for producers. It is a coffee that is returned with the right value and is friendly to the environment and people. And it's consumer-friendly. Not found in organic or fair trade Evaluation above a certain standard for taste is "CQI Certified Q Grader" Therefore, it is guaranteed. "Delicious" and "earth-friendly" Connecting consumers and producers is It's specialty coffee. ---------------- ≪Sumatra, Indonesia≫ A special mandelin carefully selected for trees that are more than 30 years old The earthy astringent aroma reminiscent of trees and grass is combined with a well-balanced combination of acidity and sweetness for a deep taste. It is a special mandelin that is different from those that are only bitter. Production areas: Approximately 40 designated small farmers in Linton-ni-Futa, Paraginnan district Altitude: 1400~1500m Variety: Typica Selection method: Sumatran style Degree of roasting: French roast (deep roast) Koku ★★★★★ Fruity ★★★ ☆☆ Astringency and bitterness ★★★★★　　　 Sweetness ★★★ ☆☆ ★★★★ Fragrance ☆ Cleanliness ★★ ☆☆☆ < Farm Information> North Sumatra, which is a high-quality coffee producing area in Indonesia, is famous as a production area of "Mandelin". Among them, it is limited to designated small farmers in the areas of Linton, Ni Futa and Paraginnan in the northern part of Sumatra. Harvested from a limited number of trees that are more than 30 years old, we make a special "mandelin" that guarantees high quality. In addition, even in the Sumatran style, it is carefully selected in a special style, such as drying in the sun using a dry table. Hand picks are removed as much as 30% of the same as 10% in other mandelins, and are screened more strictly. In Sumatra, a special bean refining method "Sumatran style" is practiced. This is said to lead to the unique "mandelin" flavor. The "Sumatran method" is a procedure for drying green beans, in which the process of threshing is usually done after drying thoroughly, before the drying is completed. Originally, this method was used to shorten the dry period in Indonesia, which has a rainy season. While it produces a unique flavor, it has the disadvantage of being prone to variations in quality.